Thanksgiving Pumpkin Pie

Take your celebrations to another level this thanksgiving with this amazing, infused, pumpkin pie. You won’t regret it!

November 6, 2010
Written by HERB
Pie Filling
2 eggs
1 cup brown sugar
11/2 cups pumpkin puree
1 cup cream
3 tablespoons cannabutter, melted and cooled
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
1 pie crust
Pie Crust
2 cups all-purpose flour
1 teaspoon salt
2 sticks butter, unsalted
1/3 to1/2 cup water
Pie Filling
  1. Heat oven to 350
  2. In a mixing bowl beat the eggs and the sugar together until light and fluffy. 
  3. Add the pumpkin, cream, canna-butter, cinnamon, nutmeg and ginger. Mix well. 
  4. Pour into a pie shell and bake till done.  The pie will rise during baking and then settle when cooling. 
  5. Serve with a dollop of brown sugar sour cream sauce.
Pie Crust
  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. 
  2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe. You can freeze the other half for up to 3 months.

 
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November 06, 2010 — Last Updated
Written by HERB
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Made in Los Angeles and Toronto