(Danksgiving Special) Thanksgiving Pumpkin Pie

January 16, 2017



  • Pie Filling
  • 2 eggs
  • 1 cup brown sugar
  • 11/2 cups pumpkin puree
  • 1 cup cream
  • 3 tablespoons cannabutter, melted and cooled
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 1 pie crust
  • Pie Crust
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks butter, unsalted
  • 1/3 to1/2 cup water



Pie Filling

1. Heat oven to 350
2. In a mixing bowl beat the eggs and the sugar together until light and fluffy.
3. Add the pumpkin, cream, canna-butter, cinnamon, nutmeg and ginger. Mix well.
4. Pour into a pie shell and bake till done. The pie will rise during baking and then settle when cooling.
5. Serve with a dollop of brown sugar sour cream sauce

Pie Crust

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe. You can freeze the other half for up to 3 months.

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