Cannabis-infused Pumpkin Pie
- Large Mixing Bowl Or Kitchen Mixer
- Pie Dish
- 8 oz cream cheese softened
- 2 cups canned pumpkin puree
- 1 cup sugar
- 1/4 tsp salt Himalayan is best
- 2 eggs slightly beaten
- 1 cup half and half cream
- 1/3 cup Canna Butter
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1 x NINE inch unbaked pastry shell
- 1 cup Cannabis Whipped Cream just because you can! Infused Whip Cream
- Preheat oven to 350 degrees
- Beat cream in a large mixing bowl or kitchen mixer. Add the pumpkin and beat until combined.
- Add the sugar and salt. Beat.
- Add the eggs, half-and-half, and Cannabutter. Beat until combined.
- Beat in the remaining vanilla, cinnamon, and ginger until combined.
- Pour the filling into the pie crust. Bake for 45-50 minutes, or until the center is set.
- Let pie cool and room temperature before topping with whipped cream.