Cannabis Pumpkin Pie

Ingredients

• 190 g 6.7 oz All-purpose flour (for crust)
• 3 g 0.1 oz Salt (for crust)
• 5 g 0.2 oz Granulated sugar (for crust)
• 60 g 2.1 oz Cannabutter (cold, cubed)
• 50 g 1.8 oz Regular unsalted butter (cold, cubed)
• 60 ml 4.1 tbsp Ice water
• 425 g 15 oz Canned pure pumpkin (not pie filling)
• 2 2 Large eggs
• 200 g 7.1 oz Brown sugar (packed)
• 240 ml 1.01 cup Heavy cream
• 5 g 0.2 oz Ground cinnamon
• 2 g 0.1 oz Ground ginger
• 1 pinch 1 pinch Ground cloves
• 1 pinch 1 pinch Ground nutmeg
• 3 g 0.1 oz Salt (for filling)

Instructions

1. 1
   Make crust: cut cold cannabutter and regular butter into flour, salt and sugar until pea-sized crumbs form. Add ice water one tablespoon at a time until dough just comes together. Shape into a disc, wrap and refrigerate at least 1 hour.
2. 2
   Preheat oven to 425°F (220°C). Roll dough into a 12-inch (30 cm) circle and line a 9-inch (23 cm) pie dish. Blind-bake with weights 15 minutes, then 5 minutes without. Reduce oven to 350°F (175°C).
3. 3
   Make filling: whisk pumpkin, eggs, brown sugar, cream, cinnamon, ginger, cloves, nutmeg and salt until completely smooth.
4. 4
   Pour filling into the par-baked crust. Bake at 350°F (175°C) for 45–55 minutes until edges are set and centre has only a slight jiggle. Shield crust edges with foil after 30 minutes.
5. 5
   Cool completely on a wire rack — at least 2 hours. Refrigerate if not serving within 2 hours.
6. 6
   Top with whipped cream and label clearly as infused before serving.

Pro Tips

• The cannabis is only in the crust — the filling is plain, making dosing more predictable.
• An underdone centre is better than overdone: pumpkin pie continues setting as it cools.
• Each slice contains roughly 7.5g cannabutter. One slice is a full dose — wait 2 hours.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

Goes Well With