Published on January 14th, 2016 | by Thompson0
Pumpkin Pot Pie Recipe
Pumpkin Pot Pie is homemade, pumpkin pie made with marijuana – the perfect Thanksgiving treat that will have you enjoying even more turkey, stuffing, gravy and the works.
In order to infuse the pumpkin pie mix with marijuana, you must first cook ground cannabis into heavy whipping cream. I ground 3.5 grams (an eighth) of my favorite sativa strain Super Lemon Haze and added it to half a cup of heavy whipping cream I had warming on the stove.
The key is to not let the cream boil. Just let it simmer for about 30 minutes. It should look as though the cream is breathing – almost asleep. If it does begin to boil, remove the cream from heat immediately and turn it down before returning the pot to the stove. Once the cream is thoroughly infused with marijuana (the kitchen will begin to smell like weed), remove it from heat and put it in the fridge. Like pasta sauce, soup, and pretty much everything, the cream gets even better if it stays overnight in the fridge.
In retrospect, I would use more weed next time because I ended up with enough pumpkin to make another pie, or I could have made my own crust and substituted cannabutter in that. Cleaning and baking the pumpkin takes a long time, so if you’re planning on making your own crust, plan to be baking all day, unless you have a tiny pumpkin. Pre-heat your oven to 315º Fahrenheit.
You’ll want to cut the top off the pumpkin like you would when carving a Jack o’lantern. You could even use an old Jack o’lantern. I never knew how to spell that word until now. Crazy. Anyway, clean the pumpkin as you would a Jack o’lantern. Save the seeds and put them in saltwater for later. Cut the pumpkin in half and place one piece with the inside face down on an aluminum pan. If you can fit both in your oven go for it, but I couldn’t. Put some canola oil on a towel and wipe the skin of the pumpkin. This makes it easier to cut the pumpkin out after you bake it. The pumpkin will be soft and easy to cut into when done.
I ended up with enough pumpkin to make four pies. Each seven-inch diameter pie calls for two cups of blended pumpkin. I just put it in the blender with all my other ingredients and put it on high for a few seconds. The other ingredients are:
- One 14-ounce can sweetened condensed milk
- 1/2 cup whipping cream infused with cannabis
- 2 tablespoons cornstarch
- 2 tablespoons molasses
- 2 tablespoons canola oil
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
I made two pies without weed, one of which I didn’t blend because I wanted to see if I liked a pulpy, pumpkin pie. I did, and so did everyone who tried it.
Once you’ve blended all the pie filling, pour it into the pre-made pie crust that you put in a pie pan, rolling up the edges to make a bit of lip so pumpkin pie mix doesn’t ooze out. I filled one too full and had a bit of a mess to clean in the oven after the lip of the crust collapsed. Bake for about two hours, or until you can put a knife in the center and it comes out relatively clean. Let cool for 30 minutes and serve with real, whipped cream – no Cool Whip unless that’s all you have. Hydrogenated oils are disgusting, though.
It should start taking effect in about an hour to two hours. You can smoke a bowl to kick it in a bit, but it’s an amazing body high and a really great head high because of the sativa I used. If you’re looking to relax on the couch over the holidays, use an indica blend. Either way, the high will last hours, so don’t drive anywhere.