CALIFORNIA–For grown-up gatherings and holiday tables in recreationally legal states, cannabis-infused homemade edibles are an exciting new possibility. More economical than ordering up individual edibles at your local dispensary, cannabis chefs have developed recipes that can be used with infused ingredients to serve for a festive occasion.
This recipe, from California-based cannabis product manufacturer La Vida Verde uses their Lemon Pie Super Cookies (CBD 2:1 – Dosage: 5mg THC & 10mg CBD per cookie. 100mg CBD & 50mg THC per bag) in a luscious-sounding graham cracker crust for this magical pumpkin pie recipe. For bakers in other recreational states; check with your dispensary to see if they carry a crunchy, infused cookie. More advanced cannabis cooks might also substitute cannabis butter (for plain butter) in a graham cracker crust to get similarly buzz-worthy results.
Always consult a cannabis-based recipe or product use guidelines to make sure of safe, appropriate dosage when making edibles at home.
Pumpkin Pie with Super Cookie Graham Cracker Crust
Serves: 10
To Make Crust:
INGREDIENTS:
1 ½ Cup – Ground Graham Crackers
1 Bag – La Vida Verde Lemon Pie Super Cookies
6 TBSP – Melted Butter
⅓ Cup – Sugar
DIRECTIONS:
- Mix graham cracker crumbs, sugar, melted butter or margarine, and Super Cookies until well blended. Press mixture into an 8 or 9 inch pie plate.
- Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool.
To Make Filling:
INGREDIENTS:
One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
3/4 cup packed light brown sugar
3 eggs, lightly beaten
1 1/4 cups half-and-half
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
DIRECTIONS:
- While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Pour in the filling.
- Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
