Pumpkin Pie

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!

Ingredients:

  • 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


Preparation:

  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!