Any Chef Recipe: Pumpkin Pie
What is more festive than a pumpkin pie? Home made tastes much better than the frozen ones you'll find at the local grocery store, and lets you add in a special ingredient or two while you're at it!
This pie holds up well in the fridge (covered) for up to five days, or freezes well up to a month. Make a few ahead of time, and pull them out for those last minute party invitations!
1 16-oz. can of pumpkin (just plain pumpkin, not pumpkin pie mix!)
2 eggs (beaten)
1/4 cup of condensed milk
1 tsp. molasses
1/2 stick of Cannabutter
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
1/4 cup brown sugar
1 9-inch unbaked pie crust
1) Preheat oven to 350°F. Begin by melting your Cannabutter over low heat until it has liquefied.
2) Combine the beaten eggs, milk, molasses, cinnamon, nutmeg, vanilla, brown sugar and pumpkin in a large bowl, and beat.
3) Add the Cannabutter to the mixture. Pour the mixture into the pastry pie crust.
Cook the pie for 50 minutes or until a knife inserted comes out clean, then make it disappear!