More cannabis infused recipes: http://www.infusedeats.com/
5 Pc Extraction Toolkit: http://www.ruffhousestudios.com/product/5-pc-marijuana-oil-and-butter-cooking-extraction-kit/
CANNABIS INFUSED PUMPKIN PIE
1 (14 ounce) can sweetened condensed milk
1/4 cup heavy cream or more as needed
1 (15 ounce) can pumpkin puree
2 large eggs, 1 separated
2 teaspoons pumpkin pie spice
2 9-inch unbaked pie crust
chopped pecans – optional
whipped cream – optional
Makes about 12 servings
Special tools: muffin tin, cheesecloth or mesh screen
Preheat oven to 350• F
Grind and add cannabis into oven safe container with a lid. Bake at 350• F for 15 – 20 mins until cannabis is medium brown and smells strongly of ammonia.
Add decarboxylated cannabis into the top of a double boiler with the can of sweetened condensed milk. Infuse for 1 -2 hours. Add about 1/2 cup or as need of milk to replace what has been evaporated. Strain thoroughly through cheesecloth.
Preheat oven to 375• F
Whisk infused milk, pumpkin puree, 1 egg and 1 egg yolk (reserve 1 egg white) and the pumpkin pie spice in a medium bowl.
Cut each crust into 3 – 4″ circles. Form the crust into each mold of a full size 6 hole muffin tin.
Distribute the pie filling amongst the crusts equally and lightly tap the pan to settle the filling.
Put into preheated oven and bake at 375• F for 20 mins or until crusts have browned and a toothpick inserted into the center of a pie comes out clean.
Let cool and top with whip cream. Serve chilled or a room temperature.
Angels We Have Heard by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
It Came Upon a Midnight Clear by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)