Pumpkin pie
Custard pie, which means eggs set it and eggs will crack it if it goes past done. Pull it while the middle still wobbles and let carryover finish the job on the counter.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
½ cup infused butter
Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.
- 1¼ cupsall-purpose flour
- 1 tbspgranulated sugar
- ½ tspfine salt
- 3 tbspice water
- 15 ozpumpkin purée — not pie filling
- 12 ozevaporated milk
- 2large eggs
- ¾ cupdark brown sugar — packed
- 1½ tspground cinnamon
- ½ tspground ginger
- ¼ tspground nutmeg
- ½ tspfine salt
Method
- 01
Cut the cold infused butter into the flour, sugar and salt until the largest pieces are the size of peas. Leave them visible. Those flat pieces turn to steam in the oven and that steam is what makes the crust flaky.
- 02
Add the ice water a tablespoon at a time and press the dough together — do not knead it. Flatten into a disk, wrap, and chill for an hour.
60 min
- 03
Roll to an 12-inch round and line a 9-inch pie plate. Roll the overhang under and crimp, then freeze the shell for fifteen minutes so it holds its shape when the heat hits it.
15 min
- 04
Line the shell with parchment and pie weights and blind bake at 400 °F for eighteen minutes, then remove the weights and give it six minutes more. A pumpkin filling is wet enough to soak an unbaked bottom crust into paste.
400 °F · 24 min
- 05
Whisk the pumpkin, evaporated milk, eggs, brown sugar, spices and salt until completely smooth and no streaks of egg remain.
- 06
Pour the filling into the warm shell and bake at 350 °F until the outer edge is set and a two-inch circle in the center still wobbles.
350 °F · 45 min
- 07
Cover the crimped rim with a foil ring once it has taken color. The rim is the thickest part of the crust, which means it browns first and it also carries more of the crust than the flat base does.
- 08
Cool completely, then chill for at least three hours before cutting. Warm custard smears and you end up cutting by feel instead of by measure.
180 min
- 09
Cut eight wedges of the same width at the rim, working from the center out. Even wedges give everyone the same share of that thicker edge, which is where most of the crust — and therefore most of the dose — actually sits.
Built on
Standard single-crust pumpkin pie: 1¼ cups flour to ½ cup fat for the shell; filling of 15 oz pumpkin purée, 12 oz evaporated milk, 2 eggs, ¾ cup brown sugar and 2 tsp warm spice.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
5 mg / slice
1 mg5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More dessert
Brown butter chocolate chip cookies
The standard creamed-butter drop cookie, with the butter browned first. Browning drives off water and deepens the flavor enough to cover any grassiness in the infusion.
24 cookies
Fudgy one-bowl brownies
A high-fat, low-flour brownie that bakes dense rather than cakey. The cocoa does most of the work of hiding the infusion.
16 squares
No-bake peanut butter cups
Two layers, a muffin pan and a freezer. No oven, no smell, and the dose lives in the filling where you can measure it exactly.
12 cups