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© 2019 by JeffThe420Chef

Maple Bourbon Crusted Canna-Pumpkin Pie

November 14, 2016

 

Servings: 8

 

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

 

Ingredients

  • 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

 

Steps

 

  1. Preheat oven to 350ºF

  2.  Split the pumpkin in half, and scoop out the seeds and stringy fibers

  3. Line a sheet pan with parchment paper. Place pumpkin halves, flesh side down on pan

  4. Bake for 40 minutes until soft

  5. Remove from oven and let cool (about 30 mins). 

  6. Lower the oven temperature to 340ºF

  7. Scoop cooled pumpkin flesh into a large glass bowl

  8. Add egg yolks, sugars, sweetened condensed milk and blend.

  9. Add Cannabutter and spices. Mix thoroughly.

  10. Using a pastry brush, thoroughly coat the inside, sides and top of pie crust with maple-bourbon syrup**

  11.  Pour the pumpkin mixture into the crust and bake for 1 hour or until the edges of the crust are golden brown.

  12.  Let cool and serve with whipped cream or Butter Pecan Ice Cream.

 

Maple Bourbon Syrup**

  • 8 oz Bourbon

  • 8 oz Pure Maple Syrup

  1. In a medium sauce pot, bring bourbon and maple syrup to gently boil. DO NOT COVER.

  2. Let boil for 20-25 minutes until reduced by half and syrupy.

  3. Let syrup cool, then pour into a glass jar or plastic squeeze bottle.

 

Viola. 

 

 

 

*Use the THC/CBD Calculator to determine the approximate dose of THC/ CBD per serving.

 

 

 

 

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