From maple pumpkin pie to pumpkin pie with chocolate, Feast has published recipes for almost every variation of this classic fall dessert. And now, a cannabis-infused recipe has finally been added to that catalogue. This recipe from the experts at infused pop-up Yonder Eats makes a classic pie, plus cannabis. It’s an easy way to experiment with infused cooking, all while enjoying a delicious staple.
Cannabis-infused Pumpkin Pie
Yield | One 9-inch pie |
- 4 grams cannabis flower
- 2 14-oz cans sweetened condensed milk, divided
- 1 large egg
- 1 large egg yolk
- 1 tsp kosher salt
- ¼ cup heavy cream
- 1 15-oz can unsweetened pumpkin purée
- 2 tsp pumpkin pie spice
- 1 pie crust, store-bought (or see recipe below)
- whipped cream, for serving
Pie Crust
- 1¼ cups all-purpose flour
- ¼ tsp kosher salt
- ½ cup unsalted butter, diced and chilled
- ¼ cup ice cold water, or more as needed
| Preparation – Crust | Combine flour and salt in a large bowl. Use a pastry blender to cut in chilled, diced butter until mixture resembles coarse crumbs. Add 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than ¼ cup water. Shape dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight.
| Preparation – Cannabis | To prepare the cannabis, preheat oven to 200˚F. Grind your flower up finely. Place on cookie sheet lined with parchment paper. Place in oven for 70 minutes. Remove, and let cool completely. Add decarboxylated cannabis into the top of a double boiler with 1 can of sweetened condensed milk. Bring to 220˚F, and keep at that temperature. Cook for 45 minutes to infuse, stirring every 5 minutes. Add about ½ cup of sweetened condensed milk, or more as needed, to replace what has evaporated. Strain through cheesecloth into a separate container. To strain, secure the cheesecloth around a heat-safe cup with a rubber band or tape, so you can properly push and strain liquid. Thoroughly squeeze through. Be sure to wear disposable gloves, as it gets sticky. Let cool.
| Preparation – Pumpkin Pie | Preheat oven to 375˚F. Whisk infused milk, pumpkin purée, egg, 1 egg yolk, heavy cream, kosher salt and pumpkin pie spice in a medium bowl. Place chilled dough on a generously floured surface, and roll out to an 11-inch circle, adding more flour to your rolling pin as needed. Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish.
Press dough evenly into the bottom and sides of the dish. Trim any excess dough and form around edges. Fill pie crust, and distribute the pie filling evenly. Lightly tap the pan to settle the filling. Bake for 20 minutes or until crust is brown and filling is set. Let cool, and top with whipped cream.
| To Serve | Serve chilled or at room temperature. Cut pie into 10 equal slices. Each slice will contain approximately 40 mg of THC.
Source: Introduction by Mary Andino Recipe by Leah Osborne – feastmagazine.com
Image: unsplash.com
