There are few things as evocative of autumn as the classic pumpkin pie. The rich, creamy, spicy dessert is a staple of the season. This recipe combines the classic flavors with a homemade cannabis crust for a delightful new twist on an old favorite.
- 15oz of canned pumpkin or 1 medium sized cheese pumpkin
- ¾ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ¼ tsp. ground clove
- ½ tsp. sea salt
- 14oz can sweetened condensed milk
- 2 eggs (slightly beaten)
- 1 ½ cups flour
- ¼ tsp. salt
- 1 tsp. coconut sugar
- 4 tbsp. ice water
- 8 tbsp. unsalted cannabutter (sliced into small pieces)
Optional Whip Cream Topping:
- 1 pint heavy whipping cream
- 1 tbsp. coconut sugar
If choosing to create your pumpkin puree from scratch, begin by preparing your cheese pumpkin. Cheese pumpkins are the sweetest and best pumpkins for pie making and can be found at many farmer’s markets and natural grocery stores.
Preheat the oven to 350 degrees. First, slice the top off the pumpkin, discarding the stem. Then, cut the pumpkin in half and slice both halves into threes, so that you have six even slices of pumpkin. Scoop out the seeds and fiber, and save the seeds for roasting. Place the pumpkin slices face up on a baking sheet and roast at 350 degrees for 45 minutes, or until the pumpkin is fork-tender.
While the pumpkin is cooking, it is time to create the cannabis crust. In a large bowl, combine the flour, sugar and salt. Then, using your fingers, a fork, or a pastry blender, add the cannabutter slices to the mixture until it is combined into crumbly pieces. Next, slowly add 4 tablespoons of ice water to the mixture and combine until the dough forms and the flour is moistened.
Roll the dough into a ball and then place on a lightly floured surface. Using a rolling pin, roll the dough into a 12-inch round. Gently move the dough to the 9-inch baking dish, and fold the overhanging dough under the rim of the dish. Here you have the choice to crimp or pattern the edges decoratively. Cover the pie crust in plastic wrap and place in the refrigerator for at least 30 minutes.
Now the pumpkin should almost be finished cooking. It will be a golden brown color when done. When the pumpkin is ready, remove the slices from the oven, allow it to cool enough to comfortably handle, and then begin to peel the skins off the pumpkin with the assistance of a knife. The skins should peel off easily.
Once the pumpkin is peeled, it is time to mash it. This can be done by hand with a masher, or with the assistance of a blender or food processor. If using a machine, blend or process the pumpkin in batches. A few tablespoons of water may be added if it is too dry, but be careful not to add too much and make the puree watery!
With this step complete, your pumpkin puree is now ready to use. Measure out 15oz of the homemade puree to use for this pie. Remaining puree can be stored in the freezer for use at a later time.
Now it’s time to make the pumpkin pie filling. Preheat the oven to 425. Mix together the pumpkin puree (whether homemade or store bought) and spices in a large bowl. Then, add the eggs, sea salt and condensed milk, stirring slowly until thoroughly combined.
Next, remove the pie crust from the fridge after its allotted 30 minutes, and pour the pie filling into the crust. Place in oven at 425 for 15 minutes, then turn the temperature down to 350 degrees for an additional 35-40 minutes.
Remove the pie from the oven and allow it to cool thoroughly before serving.
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While the pie is cooling, you may prepare an optional whip cream topping. In a bowl, combine 1 pint heavy whipping cream with a tablespoon of coconut sugar. Using a whisk, rapidly stir heavy whipping cream until solidification (usually about 15 minutes). Alternatively, if you have a device such as a nutrabullet, you may add the heavy whipping cream and sugar mixture to it for 30 seconds to make a thick, buttery, whipped topping.
Serve your homemade pot-pumpkin-pie with a dollop of whip cream, and savor the autumn flavors.