Cannabis Infused Pumpkin Pie

Everyone loves the fall flavor of pumpkin. A delightful melody of cinnamon, ginger, and cloves that creates an iconic and widely loved flavor that invades every Fall. But that flavor starts at one dessert that is loved every Thanksgiving. Of course I am talking about pumpkin pie, and what better way to enjoy Thanksgiving, the Fall, or anytime really than with a delicious slice of medicated pumpkin pie. This recipe will give you 2 delicious pies to enjoy.

To medicate this pumpkin pie it requires medicated heavy cream, the recipe can be found here on Fuckin’ Stoners.

Ingredients

  • 175g self-raising flour
  • 1 box Ghirardelli Double Chocolate
  • 1 large egg
  • 1/3 cup organic medicated coconut oil
  • 1/3 cup water
  • 1/2 bag miniature marshmallows
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 3 tablespoons half & half
  • 3 tablespoons water
  • 1 tablespoon organic medicated coconut oil
  • 3 1/2 cups confectioners sugar
  • 1 teaspoon Kahlua
  • 1/2 cup medicated butter (Melted, (if you want to add extra butter – just add more jiffy mix to get the right consistency for extra strength edibles))
  • 1 can regular corn (remove water – strain from can)
  • 1 can creamed corn
  • 2 large eggs (slightly beaten)
  • 1 box jiffy corn muffin mix
  • 1/2 cup sour cream
  • 1/2 cup butter
  • 3 cups heavy cream
  • 2g kief
  • 3/4 cups brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon lemon zest
  • 3 large eggs (2 whole eggs & just the yolk of the third)
  • 2 cups pumpkin puree (from can)
  • 1 teaspoon vanilla extract
  • 1 1/2 cup kief infused heavy cream
  • 2 pie crusts
  • 4 cups Water
  • 2 pieces Pumpernickel bread (or any bread of your choice)
  • 1/4 cup Maple Syrup (real)
  • 1/4 cup Maple syrup (real)
  • 1/4 cup maple syrup (real)
  • 1/4 cup coconut oil
  • 2g kief
  • 2 tablespoons coco powder
  • 1 box Cocoa Puffs
  • 1/4 cup Maple Syrup (real)
  • 1/4 cup medicated coconut oil
  • 2 tablespoons cocoa powder
  • 1 box Cocoa Puffs
  • 50g margarine
  • 1 can cream of mushroom soup (10 oz)
  • 3oz Ginger (peeled and thinly sliced & chopped)
  • Mayonaise (to taste)
  • 1/4 cup Medicated Oil (If you want to make non-medicated)
  • 1/4 cup coconut oil
  • 50g caster sugar
  • 2 cups sour cream (we prefer sour cream without carrageenan, like Daisy)
  • 1/2 cup Honey (Heaping cup)
  • 2 pieces Motzarella cheese (or any cheese of your choice)
  • 1 box Fruity Pebbles (or your choice of sugary breakfast cereal)
  • 2g kief
  • 2 medium eggs
  • 2 1/2 tablespoons dehydrated onion
  • 1 stick Cinnamon
  • 2 pieces Pastrami (or any lunch meat of your choice)
  • sriracha (optional)
  • 6 teaspoons butter
  • 1 box Fruity Pebbles (or your choice of sugary breakfast cereal)
  • 4 tablespoons milk
  • 1g bubble hash (crumbled)
  • 12 Whole Cloves
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 3 Lemons (Juiced, makes about 1 Cup lemon juice)
  • 200g chocolate
  • 1/2 teaspoon white pepper
  • 2 cups Green Dragon
  • 2 boxes dried hashbrowns (each box makes 6 1/2 cups)
  • 2 1/2 cups sharp cheddar cheese (shredded)
  • 1/2 cup parmesan cheese

Optional

  • sugar (a sprinkling for a crunchy top)

Directions

Step 1
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Step 2
Pre-heat oven to 350 degrees. Mix together brownie mix, egg, medicated oil and water in an electric mixer on medium for two minutes. Pour into greased 9x13 pan with deep edges. Bake for thirty three minutes. Remove from oven and top with a single layer of marshmallows. Return to oven for two additional minutes. The marshmallows will be a lovely light golden brown on top. Allow brownies to cool completely before frosting.
Step 3
Pre-heat your oven to 350 degrees.
Step 4
Preheat oven to 350 degrees.
Step 5
Pour the heavy cream in a medium size sauce pan and put on medium low heat.
Step 6
Preheat Oven at 425.
Step 7
Heat water to a simmer over medium-high heat.
Step 8
Preheat a pan on your stove top on medium heat. Set bread inside facing up. Put mayonnaise on each piece of bread; about as much as you would normally making a sandwich.
Step 9
Heat oil into the pan for one minute over medium heat.
Step 10
Heat maple syrup and medicated oil over medium heat in a small pan until simmering, whisking often.
Step 11
Heat oil into the pan for one minute over medium heat.
Step 12
Heat maple syrup and medicated oil over medium heat in a small pan until simmering, whisking often.
Step 13
Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
Step 14
Bring all ingredients except confectioners sugar and Kahlua to a boil. Remove from heat and whisk in Kahlua and then confectioners sugar a little at a time. Using a rubber spatula spread over marshmallow layer and allow to cool completely before serving. Slice and enjoy!
Step 15
Melt butter on stovetop or in double-boiler.
Step 16
Melt butter in a medium sized saucepan over medium heat. When butter is melted add soup, sour cream and dried onion.
Step 17
Whisk in kief
Step 18
Mix together brown sugar, salt, spices, and lemon zest in a large bowl. Best the eggs and add to the bowl. Stir in the pumpkin puree and vanilla. Stir in cream. Whisk all together until well incorporated.
Step 19
Add ginger and simmer for 10 minutes
Step 20
Then place a slice of cheese on one slice of bread.
Step 21
Add kief and leave on stove until mixture simmers, add maple syrup then wait one minute and remove from heat, whisking often.
Step 22
Pour half the cereal into a large bowl. Pour 3/4 of the oil mixture in a small stream over the cereal in the bowl. Mix with large spoon. Pour in a little more cereal, stir. Add more oil, stir, and continue this process with the remaining cereal. Store in a airtight container.
Step 23
Add kief and leave on stove until mixture simmers, add maple syrup then wait one minute and remove from heat, whisking often.
Step 24
Pour half the cereal into a large bowl. Pour 3/4 of the oil mixture in a small stream over the cereal in the bowl. Mix with large spoon. Pour in a little more cereal, stir. Add more oil, stir, and continue this process with the remaining cereal. Store in a airtight container.
Step 25
Cook for around 20 minutes in a preheated oven at 200ºC / 390ºF / gas mark 5. After 18 minutes or so check to see if they are cooked enough.

Insert a knife into one of the muffins and if no mixture is on the knife then they are cooked!

Allow to cool for at least 5 minutes before eating.
Step 26
Beat eggs slightly, and combine with all other ingredients using a wire whisk until well combined. Pour into Baking Dish. Drizzle with Cannabutter (optional lol!). Bake in a greased 8×8 dish for 45 minutes!
Step 27
Meanwhile, pour one box of dehydrated hash-browns in large casserole dish, top with half of shredded cheddar cheese. Sprinkle second box over the first few layers and top with remaining cheeses.
Step 28
Whisk every few minutes for 20-25 minutes. For the last 5 minutes turn heat up to medium and continue to whisk
Step 29
Pour into pie shells and bake at 425 for 15 minutes. After 15 minutes readjust the temperature to 350.Bake for 40-50 minutes, or until a toothpick is inserted in the center and comes out clean.
Step 30
Whisk in honey. Once honey is dissolved in add the cinnamon, cloves, and lemon juice. Simmer for 10 more minutes.
Step 31
Place meat on top of cheese.
Step 32
Pour half the cereal into a large bowl. Pour 3/4 of the oil mixture in a small stream over the cereal in the bowl. Mix with large spoon. Pour in a little more cereal, stir. Add more oil, stir, and continue this process with the remaining cereal.
Step 33
Pour half the cereal into a large bowl. Pour 3/4 of the oil mixture in a small stream over the cereal in the bowl. Mix with large spoon. Pour in a little more cereal, stir. Add more oil, stir, and continue this process with the remaining cereal. Store in a airtight container.
Step 34
When mixture begins to steam and simmer add the crumbled hash, salt and pepper. Whisk mixture consistently for three more minutes. Pour simmering cream mixture over the casserole.
Step 35
Cool on a wire rack for at least 1 hour.
Step 36
Remove from heat and whisk in the green dragon. Allow to sit so the flavors can permeate the entire drink. About 30 minutes.
Step 37
Add sriracha on top of meat.
Step 38
Store in a airtight container.
Step 39
Let sit for five minutes and then mix well. Bake for 45 minutes or until the casserole is a beautiful golden brown.
Step 40
Strain the mixture and reheat what you want to drink on low on your stove top.
Step 41
Place the second piece of cheese on top of the meat
Step 42
Jar and store what you don't drink in the refrigerator. Add a cinnamon stick and cloves to make the flavors more bold.
Step 43
Close off the sandwich with the other piece of bread
Step 44
Butter the top of each side of the sandwich with about 2 teaspoons of butter.
Step 45
Place 2 teaspoons in the pan to melt. Place the sandwich in the buttered pan and cook for 4 minutes on each side, or until golden brown.

Leave a Reply

You must be logged in to post a comment.