Triple-Infused Pumpkin Pie

Servings: 8
Time: 3 hours
Print Recipe
Prep Time30 mins
Cook Time50 mins
Cooling Time2 hrs
Course: Dessert

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:

For Crust

  • cups all-purpose flour
  • 7 tbsp unsalted butter (cold and cubed)
  • 1 tbsp cannabutter (cold and cubed)
  • ¼ tsp salt
  • ¼ cup ice water

For Pie Filling

  • 2 eggs
  • ½ cup sugar
  • 2 tbsp cannabutter (melted)
  • 1 15 oz. can pumpkin
  • 1 can of evaporated milk
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ginger
  • 1/8 tsp ground clove

For Weeded Whipped Cream

  • 2 tbsp sugar
  • 1 tsp vanilla
  • ¾ cup heavy whipped cream
  • 1 tsp cannabutter (melted)

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.

Triple Infused Pumpkin Pie by BMWO

triple infused pumpkin pie recipe

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