Triple-Infused Pumpkin Pie

To Prepare the Crust

1. In a food processor bowl, mix canna-butter, regular butter, flour & salt. Slowly, add ice water, and blend, until dough starts to form a ball.

2. Pour onto a work surface, lightly floured, and pull ball together, and flatten into a disc shape. Lightly flour dough & wrap in plastic wrap. Refrigerate for at least 30 min.

   Tip: This dough can be made ahead of time, even days ahead, and left in refrigerator, until ready to use.

3. Prepare a pie plate, by greasing with butter or coconut oil.

4. On a lightly floured work surface, roll out dough to fit pie plate with a little extra around the edges.

5. Gently, roll dough around rolling pin, to transfer over pie plate. Carefully & gently unroll, and fit into bottom of pie plate.

6. Place in refrigerator, while pie filling is prepared.

To Prepare the Pie Filling

1. Preheat the oven at 340°F.

2. In a large mixing bowl, combine all ingredients & mix using a hand mixer or using a wooden spoon, until smooth.

3. Pour mixture into chilled pie shell. Bake for 45 - 50 min, or until filling sets.

   Tip: You could use a toothpick, skewer or cake test in the center of the pie, to ensure it comes out clean.

To Prepare the Whipped Cream Topping

1. In a medium-sized mixing bowl, halfway whip cream, before adding other ingredients.

2. Add vanilla extract, icing sugar, and melted butter - cooled down, but not solid. Finish whipping, until cream foams, and doubles in volume, forming firm peaks.

3. Spoon whipped cream onto individual slices, as desired.