How To Make Cannabis Infused Pumpkin Pie
August 24th, 2016
Categories : Blog
Pumpkin pie isn't just a dessert for the holidays. It is a nutritious and healthy way to deliver your cannabis medications whenever you want.
Drizzled in maple syrup, a tasty slab of this all-time favourite chronic pumpkin pie will soon have your mind freed and your body relaxed in ultimate bliss. The comfortably deep body load exchanges the burdens life for positive creativity and a languid smile. There is also something incredibly satisfying about consuming something you have made yourself. Those loving spoonfuls of good Juju do your body and mind well.
This simple to make and deliciously spicy recipe has the medication cooked into the pastry. The filling is pure vegetable, so this pie is not only therapeutic but a healthy meal in itself.
WHAT YOU WILL NEED
A food processor (If you don’t have a processor, you can mix it all by hand in a bowl, but it will take longer.)
23cm fluted loose bottomed tart pan
1 cup of rice, white or brown.
250g plain flour
110g pure icing sugar
110g custom made cannabutter, cubed and chilled. Learn here how to make Cannabutter.
2 cups of pumpkin puree
(Boil or steam 500g of pumpkin until soft then puree)
1 ½ cups of cream
185g brown sugar
1 ½ teaspoons of ground cinnamon
1 teaspoon of ground ginger
½ teaspoon of ground nutmeg
¼ teaspoon of ground cloves
¼ teaspoon of allspice
Icing sugar for dusting
Before doing anything, grease the fluted pie tin and put in the refrigerator.
1. Put flour and icing sugar in food processor and pulse to mix evenly. Add cannabutter and mix until smooth and resembles breadcrumbs. Try not to eat too much of this yummy mix right now because the pastry won't cook properly.
2. Scrape the butter mixture into the bottom of processor add egg and mix until doughy and smooth. Don't worry if a ball of pastry mix rolls and thumps around in the food processor; this is supposed to happen. You can hold onto the processor just to be safe.
3. When mixed, wrap pastry ball in plastic film and put in the refrigerator for half an hour. Wash out the food processor.
4. Roll your pastry out thinly on a lightly floured surface, lift and press evenly into the tart pan. Watch those corners aren't too thick. Don't worry if the pastry breaks when you try to pick it up. Jigsawing the pieces together in the tin is just fine, just give the joins a squeeze, so they are sealed together. Even thickness is what is important. Leave a crinkly rustic edge sticking over the rim of the tin. This pastry will shrink a little bit when cooking.
5. Put it back in the refrigerator for half an hour.
6. Preheat oven to 180°C.
1. Place all the filling ingredients in the now clean processor and blend until smooth and slightly thickened. Set aside.
2. Line the baking paper into the chilled pastry in the tart tin and weight down with the rice. Make sure it gets into the corners.
3. Place in preheated oven and bake for 10 minutes. This is called blind baking. If you don't do this everything will just be a sloppy mess.
4. Remove baking paper and rice. Be careful as the rice will be very hot.
5. Pour and scrape pumpkin mixture into blind baked pastry shell still in the tart pan.
6. Place back in oven and bake for another 10 minutes.
7. Reduce heat to 150°C and bake for a further 30 or 40 minutes. This time isn't exact because pumpkins contain different amounts of moisture. The pastry should be golden brown.
8. Remove from oven and allow to cool in the pan before removing.
9. Dust with icing sugar.
Serve with your excess cream and dribble with maple syrup.
It is as easy as that! You will soon be on your way to therapeutic cannabis bliss. Remember, cannabis edibles can take 1-2 hours to kick in. Enjoy.
Written by: Guest Writer
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