cream cheese (softened)
2 cups of
1 cup of
1 egg &
2 egg yolks, slightly beaten
¼ cup of melted cannabutter
of vanilla extract
of ground cinnamon
of ground ginger
1 sheet of
pre-made pie dough
the sheet of pie dough into a 9-inch pie plate. Press down so it adheres to the
shape of the plate, and allow to harden in the freezer for about an hour.
oven to 350 degrees F, and remove crust from the freezer. Bake for about 10
minutes, or until the crust starts to become golden brown in color.
a large mixing bowl, beat cream cheese with a hand mixer. Add pumpkin, and keep
mixing until combined. Add sugar and salt, and beat until combined. Add eggs,
egg yolks, half and half, and cannabutter; beat until combined. Lastly, add
vanilla and spices. Beat until fully incorporated.
filling into the pie crust (preferably while the crust is still warm), and make
for 50 minutes. The pie should be removed from the oven when the center is
still jiggly, but not sloshy.
on a wire rack and cool to room temperature before serving. If not serving
right away, keep pie in the refrigerator. Cut into eight slices, and top with
whipped cream if preferred.