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Cannabis Infused Pumpkin Pie

Yields18 ServingsPrep Time3 hrsCook Time1 hr 30 minsTotal Time4 hrs 30 mins

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

 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
1

Preheat oven to 350• F

2

Grind 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.

3

Add 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.

4

Preheat oven to 375• F

5

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

6

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

7

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

8

Put 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.

9

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

Nutrition Facts

Servings 18