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:

Cooking Method medium

Courses Desserts

Time

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

Servings 8

Description

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:

Ingredients

For Crust

1¼ all-purpose flour
7 tablespoons unsalted butter (cold and cubed)
1 tablespoon cannabutter (cold and cubed)
¼ teaspoons salt
¼ cups ice water

For Pie Filling

2 eggs
½ cups sugar
2 tablespoons cannabutter (melted)
1 can pumpkin
1 can of evaporated milk
1 teaspoon ground cinnamon
½ teaspoons salt
½ teaspoons ginger
1/8 teaspoon ground clove

For Weeded Whipped Cream

2 tablespoons sugar
1 teaspoon vanilla
¾ cups heavy whipped cream
1 teaspoon cannabutter (melted)

Instructions

To Prepare the Crust

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.
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.
Prepare a pie plate, by greasing with butter or coconut oil.
On a lightly floured work surface, roll out dough to fit pie plate with a little extra around the edges.
Gently, roll dough around rolling pin, to transfer over pie plate. Carefully & gently unroll, and fit into bottom of pie plate.
Place in refrigerator, while pie filling is prepared.

To Prepare the Pie Filling

Preheat the oven at 340°F.
In a large mixing bowl, combine all ingredients & mix using a hand mixer or using a wooden spoon, until smooth.
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

In a medium-sized mixing bowl, halfway whip cream, before adding other ingredients.
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.
Spoon whipped cream onto individual slices, as desired.