Cannabis Infused Pumpkin Pie

By Infused Eats      

January 16, 2016

Cannabis Infused cream is the basis for the comfort food pies that will lighten up the Holidays or any day.

  • Prep: 3 hrs
  • Cook: 1 hr 30 mins
  • Yields: 1 Regular Pie or 8 Mini Pies


1 (14 ounce) can sweetened condensed milk

1/4 cup heavy cream or more as needed

1 (15 ounce) can pumpkin puree

2 large eggs, 1 separated

2 teaspoons pumpkin pie spice

2 9-inch unbaked pie crust

chopped pecans - optional

whipped cream - optional


1Preheat oven to 350• F

2Grind and add cannabis into oven safe container with a lid. Bake at 350• F for 15 - 20 mins until cannabis is medium brown and smells strongly of ammonia.

3Add decarboxylated cannabis into the top of a double boiler with the can of sweetened condensed milk. Infuse for 1 -2 hours. Add about 1/2 cup or as need of milk to replace what has been evaporated. Strain thoroughly through cheesecloth.

4Preheat oven to 375• F

5Whisk infused milk, pumpkin puree, 1 egg and 1 egg yolk (reserve 1 egg white) and the pumpkin pie spice in a medium bowl.

6Cut each crust into 3 - 4" circles. Form the crust into each mold of a full size 6 hole muffin tin.

7Distribute the pie filling amongst the crusts equally and lightly tap the pan to settle the filling.

8Put into preheated oven and bake at 375• F for 20 mins or until crusts have browned and a toothpick inserted into the center of a pie comes out clean.

9Let cool and top with whip cream. Serve chilled or a room temperature.


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