So you want to impress your friends and family this holiday season? Well, instead of stopping by your local supermarket or bakery and picking up a ready-made pie or even worse, a frozen pie, show them you really care! Give them a pie that not only tastes great, but medicates as well. A great conversation piece that will make you the life of the party. TheNug cares, and so should you. Sweeten your season with this marijuana infused pumpkin pie.
- 3/4 cups brown sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon lemon zest
- 3 eggs (2 whole eggs & just the yolk of the third egg)
- 2 cups pumpkin puree (from can)
- 1 teaspoon vanilla
- 1 1/2 cup kief infused heavy cream ***
- 2 pie crusts
This marijuana recipe will make 2 pies, a typical serving would be 1/8th of a pie. Prepare the pie shells as directed. Serve with Whipped Cream.
|Preheat Oven at 425.|
|Mix together brown sugar, salt, spices, and lemon zest in a large bowl. Best the eggs and add to the bowl. Stir in the pumpkin puree and vanilla. Stir in cream. Whisk all together until well incorporated.|
|Pour into pie shells and bake at 425 for 15 minutes. After 15 minutes readjust the temperature to 350.Bake for 40-50 minutes, or until a toothpick is inserted in the center and comes out clean.|
|Cool on a wire rack for at least 1 hour.|
*** Kief Infused Heavy Cream Recipe
- 3 cups Heavy Cream
- 2g Kief
This Kief Infused Heavy Cream recipe can be modified to make more or less heavy cream, depending on what you are making. This recipe can be used to make a batch for one recipe, or can be made to keep in the refrigerator for whenever you need it.
|Pour the heavy cream in a medium size sauce pan and put on medium low heat.|
|Whisk in kief|
|Whisk every few minutes for 20-25 minutes. For the last 5 minutes turn heat up to medium and continue to whisk|
Prefer to use fresh pumpkin? Have a little fun while cooking. Turn that pumpkin into a bong!