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.

15 min + 1.5 hrs drying & cooling
1.5 hrs


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

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!
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