Prep Time: 20 minutes
Cook Time: 50-60 minutes
Servings: 8

Ingredients

¼ tsp salt

1 unbaked 9-inch pie crust. See below if you want to make the pie crust from scratch!

Pie Filling:

• 1 can (15 oz) pumpkin puree (or 2 cups of fresh, cooked, and pureed pumpkin)

• 1 cup heavy cream or evaporated milk

• 2 large eggs

• ¾ cup brown sugar (or substitute with a blend of brown and white sugar for sweetness variety)

• 1 tsp vanilla extract

• 1 tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• ¼ tsp ground cloves

Cannabis-Infused

Option 1: 1-2 tsp of cannabis tincture (adjust based on desired potency and strength of the tincture)

Option 2: 3-4 tbsp cannabutter, melted and cooled to room temperature

Option 3: Etain powder: Dose to desired effect, each scoop is 10mg

Instructions

• Prepare the Oven and Pie Crust:
  Preheat your oven to 425°F (220°C). Place the pie crust in a 9-inch pie dish, crimping the edges for a decorative touch.
• Mix the Filling:
  In a large mixing bowl, combine pumpkin puree, heavy cream (or evaporated milk), eggs, brown sugar, and vanilla extract. Whisk until smooth.
• Add Spices and Cannabis Infusion:
  Stir in cinnamon, ginger, nutmeg, cloves, and salt, mixing thoroughly. Then add either your cannabis tincture, cannabutter, or powder stirring to ensure the cannabis is well incorporated throughout the filling.
• Pour and Bake:
  Pour the filling into the pie crust. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-45 minutes, or until a toothpick or knife inserted near the center comes out clean.
• Cool and Serve:
  Allow the pie to cool on a wire rack. Serve chilled or at room temperature with a dollop of whipped cream on top.

Notes for Dosing:

Slice into 8 pieces for standard servings or adjust if you want smaller doses.

Adjust the amount of tincture, cannabutter, or powder based on the desired potency. If serving to multiple people, start with a conservative dose for safety.

Homemade Pie Crust Recipe

Prep Time: 15 minutes
Chill Time: 1 hour
Yield: 1 single 9-inch pie crust

Ingredients

• 1¼ cups all-purpose flour
• ½ cup unsalted butter, very cold and cut into small cubes (or substitute 1-2 tablespoons of the butter with cannabutter for an infused crust)
• ¼ teaspoon salt
• 1 tablespoon sugar (optional, for a slightly sweet crust)
• 3-4 tablespoons ice water

Instructions

1. Combine Dry Ingredients:
   In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
2. Cut in the Butter:
   Add the cold butter cubes (and cannabutter, if using) to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. The little chunks of butter are what will make the crust flaky.
3. Add Ice Water Gradually:
   Sprinkle 1 tablespoon of ice water over the mixture and gently mix with a fork. Continue adding water, 1 tablespoon at a time, just until the dough begins to come together. You want the dough to be moist enough to hold together but not too wet.
4. Form the Dough:
   Gather the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Refrigerate for at least 1 hour (or up to 2 days) to allow the butter to firm up and the dough to hydrate, which makes it easier to roll out.
5. Roll Out the Dough:
   On a lightly floured surface, roll the dough out into a circle about 12 inches in diameter and ⅛ inch thick. Carefully transfer it to a 9-inch pie dish and trim any overhang, leaving about a 1-inch border. Fold the edges under and crimp for a decorative look.
6. Prepare for Baking:
   If your recipe calls for a pre-baked crust, prick the bottom with a fork, line with parchment paper, and add pie weights or dried beans. Bake at 375°F (190°C) for about 15-20 minutes, then remove the weights and bake for another 5-10 minutes until lightly golden.

This crust adds a delightful homemade touch to your pumpkin pie. If you’re adding cannabutter, just be mindful of the dose and enjoy!

Enjoy this spiced, creamy cannabis infused pumpkin pie! It’s perfect for special fall occasions and can be easily made with your preferred cannabis infusion.