What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You. Summer’s gone too soon and winter coming out. The leaves are falling and so are the temperatures. It’s time for hoodies, silly chili and some tainted pumpkin pie.
What We’ll Need:
- 1 frozen 9-inch deep-dish pie crust, thawed, pierced all over with fork
- 1 15-ounce can pure pumpkin
- 2 cups of heavy cannacream, be sure to use CREAM instead of MILK (Recipe for Cannamilk/Cannacream)
- 1/4 cup sour cream
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground allspice
- 2 large eggs
Preheat oven to 400°F. Reshape crust edge to form high-standing rim. Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes. Cool crust on rack. Reduce oven temperature to 300°F.
Whisk pumpkin, cannacream, sour cream, sugars, cinnamon, ginger, vanilla, and allspice in large bowl to blend. Whisk in eggs. Pour into crust (some filling may be left over).
Bake pie until filling is puffed around sides and set in center, about 65 minutes. Cool pie on rack. (Can be made ahead. Let stand at room temperature 2 hours, or cover and chill overnight.) Top with whipped topping and ENJOY!!!
Any questions, hit me up on my email or leave a comment below. Keep it green and OVERGROW THE WORLD!!!
Got weed questions? Ask me for help and we will feature your questions in the weekly “Wisdom Wednesdays: Q & A” segment. Hit me up at ThisBuds4You@HailMaryJane.com
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