Maple Bourbon Crusted Canna-Pumpkin Pie
Updated: Jan 27
Preparation Time: 20 mins
Bake time: 1 hour
APPROXIMATE THC PER SERVING (using JeffThe420Chef’s Light Tasting Cannabutter recipe)*
10% THC - 5.3mg
15% THC - 8mg
20% THC – 10.6mg
One deep dish pie shell
1/4 cup maple bourbon syrup (see recipe at end)
1 small pipe pumpkin (baked)
8 oz sweetened condensed milk
Four egg yolks
1/4 cup of brown sugar
1 tablespoon raw cane sugar
2 tablespoons canna butter melted
½ teaspoon Cinnamon
¼ teaspoon Mace (optional)
½ teaspoon Ginger
¼ teaspoon Nutmeg
¼ teaspoon Allspice
¼ teaspoon Ground cloves
Pinch freshly ground black pepper
Pinch sea salt
Preheat oven to 350ºF
Split the pumpkin in half, and scoop out the seeds and stringy fibers
Line a sheet pan with parchment paper. Place pumpkin halves, flesh side down on pan
Bake for 40 minutes until soft
Remove from oven and let cool (about 30 mins).
Lower the oven temperature to 340ºF
Scoop cooled pumpkin flesh into a large glass bowl
Add egg yolks, sugars, sweetened condensed milk and blend.
Add Cannabutter and spices. Mix thoroughly.
Using a pastry brush, thoroughly coat the inside, sides and top of pie crust with maple-bourbon syrup**
Pour the pumpkin mixture into the crust and bake for 1 hour or until the edges of the crust are golden brown.
Let cool and serve with whipped cream or Butter Pecan Ice Cream.
Maple Bourbon Syrup**
8 oz Bourbon
8 oz Pure Maple Syrup
In a medium sauce pot, bring bourbon and maple syrup to gently boil. DO NOT COVER.
Let boil for 20-25 minutes until reduced by half and syrupy.
Let syrup cool, then pour into a glass jar or plastic squeeze bottle.
*Use the THC/CBD Calculator to determine the approximate dose of THC/ CBD per serving.