What better way to end the meal than with a cannabis infused pumpkin pie will put you just right to enjoy that much deserved full belly time relaxing.
Ingredients for a cannabis infused pumpkin pie:
1 pie crust for a 9 inch pan, homemade or store bought
1 15 ounce can pumpkin puree
3/4 cup brown sugar packed
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (freshly grated is best)
1/4 teaspoon salt
1/8 teaspoon ground cloves
3 eggs
1 1/4 cups infused heavy cream
whipped cream for serving optional
Instructions
1. Place the pie crust in a 9 inch pie pan. Preheat the oven to 425 degrees F.
2. Place the pumpkin puree in a large mixing bowl along with the brown sugar, cinnamon, nutmeg, salt and cloves. Use a mixer to blend if you have one. Mix thoroughly by hand if you don’t have a mixer.
3. Add eggs 1 at a time, mixing in after each addition. Gradually add the cream a small amount at a time, mixing just until blended. Once all the cream is added, mix until smooth.
4. Pour the filling into the crust. Place the pie on a sheet pan.
5. Bake for 15 minutes, then reduce the oven temperature to 350 degrees F.
6. Bake the pie for an additional 40-50 minutes or until center is just set and a toothpick inserted into the filling comes out clean.
7. Cool the pie on a rack. Cut into slices and top with whipped cream if desired, or refrigerate the pie for later use.
