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8-ounce of
cream cheese (softened)

2 cups of
canned pumpkin

1 cup of

¼ teaspoon
of salt

1 egg &
2 egg yolks, slightly beaten

¼ cup of melted cannabutter

1 teaspoon
of vanilla extract

½ teaspoon
of ground cinnamon

¼ teaspoon
of ground ginger

¼ teaspoon
of nutmeg

1 sheet of
pre-made pie dough


  • Place
    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.
  • Preheat
    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.
  • In
    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.
  • Pour
    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.
  • Place
    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.

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Recipe Name
Cannabis Pumpkin Pie
Author Name
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