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Triple-Infused Pumpkin Pie

Thanksgiving is just around the corner, and I’m super excited for it! It’s the best holiday with good food, loved ones, and a long weekend.

A plate of moist, stuffed turkey, smothered in delicious gravy – well, THAT’S A MEAL! And this meal deserves the perfect ending!

Finishing this meal with a canna-infused dessert is the best way to go, and my choice is a triple-infused pumpkin pie. I usually infuse it with sativa cannabis strains because I love the cerebral high.

If you want to end your Thanksgiving meal on a gorgeous note, this pumpkin pie is the right choice! Here’s the recipe:

Triple-Infused Pumpkin Pie

Prep Time 30 min Cook Time 50 min Rest Time 120 min Total Time 3 hrs 20 mins
Servings: 8


For Crust

For Pie Filling

For Weeded Whipped Cream


Off On

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.

Nutrition Facts

Serving Size 1

Servings 8

Amount Per Serving
Calories 350kcal
Calories from Fat 200kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 14g70%
Cholesterol 100mg34%
Sodium 200mg9%
Potassium 200mg6%
Total Carbohydrate 30g10%
Dietary Fiber 2g8%
Sugars 15g
Protein 5g10%

Vitamin A 8000 IU
Vitamin C 2 mg
Calcium 150 mg
Iron 1.5 mg
Vitamin D 20 IU
Vitamin E 1 IU
Vitamin K 10 mcg
Thiamin 0.1 mg
Riboflavin 0.2 mg
Niacin 1 mg
Vitamin B6 0.1 mg
Folate 25 mcg
Vitamin B12 0.5 mcg
Pantothenic Acid 0.9 mg
Phosphorus 100 mg
Magnesium 15 mmol
Zinc 0.5 mcg
Selenium 5 mg
Copper 0.1 mg
Manganese 0.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Triple Infused Pumpkin Pie by BMWO

triple infused pumpkin pie recipe

Keywords: medium
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