Cannabis-Infused Pumpkin Pie
Pumpkin-spiced everything is quite popular these days, but we’ve taken the flavouring back to its original incarnation, a spicy hit of cinnamon and clove that plays star to a sweet and supporting base of pumpkin puree and cannabis cream.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 pre-made all-butter pie dough
4 large eggs
3/4 cup sugar
1 tbsp cornstarch
2 tsp cinnamon
1/4 tsp cloves
Pinch of salt
One 15-ounce can pumpkin puree
½ cup un-whipped cannabis whipped cream
1 cup fresh cranberries
2 cups granulated sugar, divided
1/2 cup water