Pumpkin Pot Pie

Ingredients

Pie Filling
2 eggs
1 cup brown sugar
11/2 cups pumpkin puree
1 cup cream
3 tablespoons bud butter, melted and cooled
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
1 pie crust

Pie Crust
2 cups all-purpose flour
1 teaspoon salt
2 sticks butter, unsalted
1/3 to1/2 cup water

Directions

Pie Filling

  1. Heat oven to 350
  2. In a mixing bowl beat the eggs and the sugar together until light and fluffy.
  3. Add the pumpkin, cream, canna-butter, cinnamon, nutmeg and ginger. Mix well.
  4. Pour into a pie shell and bake till done.  The pie will rise during baking and then settle when cooling.
  5. Serve with a dollop of brown sugar sour cream sauce.

Pie Crust

  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
  2. Roll out dough on a floured counter. Don’t over work it. Use as directed in pie recipe. You can freeze the other half for up to 3 months.

Bud Butter

Ingredients

Ingredients:
1lb (0.5kg) unsalted butter
2 cups water
1oz (28g) decarboxylated, finely-ground cannabis. (View the decarboxylation video here)
Additional water

Equipment:
Spatula
Stove
Large saucepan / pot
Whisk
Large glass bowl
Strainer/Sieve to fit over glass bowl
Cheese cloth
Plastic Wrap
Knife

Directions

  1. Heat the butter and 2 cups of water to a rolling bubble (not boiling)
  2. Add the ground cannabis
  3. Stir with whisk
  4. Cook at a medium-low heat / soft bubbling for 5 hours
  5. Check the pot and stir every 90 minutes
  6. Add additional warm water if needed
  7. After 5 hours, place strainer on glass bowl, and cover with cheese cloth
  8. Pour cannabutter mixture slowly through the cloth
  9. Work the cannabutter through the cloth using the spatula
  10. Fold the cheese cloth and squeeze the remaining cannabutter out with the spatula
  11. Wrap bowl in plastic and set in fridge for at least 3 hours (overnight is better)
  12. Use the knife to cut around the edges of the cannabutter and remove from bowl (discard the water)
  13. Scrape any particulates off the bottom of the cannabutter
  14. Store in fridge or freezer in a glass jar
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2 Comments Add yours

  1. C says:

    Love the recipe! Thanks for sharing! 🙂 check out my recipe for Baked Apple Chips, I’m sure you’ll love it! http://www.fortheloveofblonde.com

    Like

  2. I love everything w/ pumpkin! Though Halloween has passed, it’s just the beginning of the fascinating holiday season! Saving this pumpkin recipe for Thanksgiving! Thanks for sharing! 😀
    Charlotte
    http://talesofchinesecooking.com/

    Like

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