Cannabis-Infused Pumpkin Pie Recipe For The Winter Holidays

It’s that time of year again. Thanksgiving has passed, and we’re gearing up for the gatherings, gifts, and dinners of the holiday season.

But how do you ensure you’ll have a good time without dreading the hangover the following day? A little herb, of course.

Whether you’ve never tried making edibles or you’re a pro in the canna kitchen, you’ll have no problem whipping up this easy and delicious cannabis-infused pumpkin pie recipe.

Did you know December 25 is National Pumpkin Pie Day in the United States? This ultra-flavorful dessert isn’t just for Thanksgiving. Help your best buds stay high for the holidays and let them scarf down the most delicious edible they’ve ever had.

See Herb’s traditional cannabis-infused pumpkin pie recipe below. Before we begin, it’s worth noting that this recipe uses cannabutter. In case you’re not sure, see our guide on how to make cannabutter fast.

• ¼ cup cannabutter
• 2 eggs, beaten
• ¼ cup sweetened condensed milk
• 1 teaspoon molasses
• 1 teaspoon nutmeg
• 1 teaspoon vanilla extract
• ¼ cup light brown sugar
• 1 (16-ounce) canned pumpkin
• 1 (9-inch) unbaked piecrust

1. Preheat oven to 350°F. Place pie crust in a 9-inch pie dish, and set the dish on a large baking sheet.
2. In a small saucepan, melt the cannabutter over low heat.
3. In a large bowl, combine the milk, eggs, molasses, cinnamon, nutmeg, vanilla, brown sugar, and pumpkin – mix well.
4. Add the cannabutter to the mixture and stir to combine.
5. Pour the mixture into the pie crust and bake the pie for 50 minutes. The pie is ready when the filling has settled.
6. Let the pie cool completely, and serve with whipped cream (optional).