Cannabis pumpkin pie for Thanksgiving


Right after a absolutely infused cannabis Thanksgiving meal, let’s retain some area for a weed infused dessert. And your normal THC edible recipe like some brownies or gummies will not do.   Cannabis pumpkin pie will be the finishing touch for the evening!

As soon as the pumpkin pie is in the oven, we do not want the temperature to exceed 350F. This way the THC stays intact and does not degrade.

You can make your cannabis pumpkin pie with Cannabutter or with canna sugar, but we come across cannabis butter a far better alternative for this recipe.


  • 1 unbaked pie crust 
  • 1 (15-ounce) can pumpkin purée 
  • 1/two cup granulated sugar
  • 1/two cup packed brown sugar
  • 1/two teaspoon salt
  • two teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/four teaspoon ground nutmeg
  • 1/eight teaspoon ground cloves or allspice
  • three/four cup complete milk
  • three/four cup heavy cream
  • 1/four cup  Cannabis butter
  • three big eggs
  • 1 teaspoon vanilla extract


  1. Line the pie crust with parchment paper or aluminum foil.
  2. Bake till the edges just commence to brown, 12 to 15 minutes on 400F. Get rid of from the oven and retain close to the stove. 
  3. Spot the pumpkin purée, granulated sugar, brown sugar, salt, cinnamon, ginger, nutmeg, cloves or allspice in a meals processor fitted with the blade attachment or blender.
  4. Blend till the brown sugar is absolutely mixed in and the purée appears glossy.
  5. Transfer the mixture to a big saucepan and spot more than medium-higher heat. Stir regularly till incorporated for three minutes.
  6. Get rid of the pan from the heat. Whisk in the milk, cannabis butter and cream.
  7. As soon as the mixture is cooled off a tiny, gradually whisk the eggs into the saucepan with the pumpkin mixture till smooth.
  8. Whisk in the vanilla.
  9. Meticulously pour the warm pumpkin mixture into the warm pie crust.
  10. Meticulously transfer the baking sheet with the pie to the oven on 350F for 50 to 60 minutes.
  11. Let the pie cool to area temperature ahead of serving — it will continue to set as it cools.

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