What’s better than pumpkin pie at Thanksgiving? Weed-infused pumpkin pie. We know we are going to eat too much this holiday season, so why not have dessert that makes you hungry enough for a second dessert? Sounds like a great plan to me, so let’s gather the ingredients, get baked then start baking.
Kind Ingredients:
1 16-oz. can of pumpkin, we prefer organic natural pumpkin instead of pumpkin pie mix.
2 eggs, place these in a bowl and beat them with care.
1/4 cup of condensed milk
1 tsp. molasses
1/2 stick of cannabutter. (Here’s a great link to how to make cannabutter from our partner Leafly.)
1/4 cup brown sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
A Standard 9-inch unbaked pie crust
How to Prepare:
1. Preheat oven to 350º degrees.
2. Melt the cannabutter in a small saucepan on low heat until it is thoroughly melted.
3. In a large bowl stir-in eggs, condensed milk, molasses, cinnamon, nutmeg, vanilla, brown sugar and pumpkin, and mix thoroughly.
4. Add melted cannabutter to the mixture.
5. Pour infused mixture into the empty pie crust.
6. Bake for 50 minutes or until an inserted toothpick comes out clean.
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