🍃Ready to elevate your cooking?🍃
🌿 Cannabis-Infused Pumpkin Pie
🧈 Ingredients
For the crust:
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1¼ cups all-purpose flour
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½ tsp salt
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½ cup (1 stick) cold butter, cubed
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2–4 tbsp ice water
(Or use a store-bought pie crust for convenience.)
For the filling:
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¾ cup cannabutter + regular butter blend, melted (see dosing note below — you can adjust potency)
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1 (15 oz) can pumpkin purée
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¾ cup brown sugar
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½ cup granulated sugar
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2 large eggs + 1 yolk
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1½ tsp cinnamon
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½ tsp ginger
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¼ tsp nutmeg
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¼ tsp cloves
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½ tsp salt
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1 cup evaporated milk or heavy cream
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1 tsp vanilla extract
🥣 Directions
1. Prepare the Crust
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Mix flour and salt. Cut in butter until coarse crumbs form.
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Add ice water, 1 tbsp at a time, until dough holds together.
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Form into a disk, wrap, and chill 30 minutes.
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Roll out and fit into a 9-inch pie pan. Trim edges and chill while you make the filling.
2. Make the Filling
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In a bowl, whisk pumpkin, sugars, eggs, spices, salt, and vanilla until smooth.
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Stir in melted cannabutter mixture and milk/cream until fully combined.
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Pour into the prepared crust.
3. Bake
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Preheat oven to 425°F (220°C).
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Bake 15 minutes at 425°F, then reduce to 350°F (175°C) and bake another 40–45 minutes, until the center is mostly set but slightly wobbly.
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Cool completely before slicing — the filling will firm up as it cools.
4. Serve
Top with whipped cream (infused or not) and a sprinkle of cinnamon.
Refrigerate leftovers for up to 4 days.
🌿 Dosing Guide
Let’s assume your cannabutter = 10 mg THC per teaspoon.
There are 16 teaspoons in ¾ cup, so if you use all cannabutter, that’s 160 mg THC total in the pie.
Divide by 8 slices → 20 mg THC per slice (strong).
For a gentler experience:
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Use ¼ cup cannabutter + ½ cup regular butter → ~53 mg total, or ~6.5 mg per slice.
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Use ⅓ cup cannabutter + ⅓ cup regular butter → ~80 mg total, or ~10 mg per slice.
💡 Adjust to your desired potency by mixing regular butter and cannabutter.
