Ingredients
Units
Scale
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar
- 2 eggs
- 1 cup evaporated milk
- 2 tbsp cannabutter (melted)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- Optional: whipped cream topping
Equipment Needed
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- 9-inch pie dish
- Oven
- Wire cooling rack
Instructions
- Preheat oven to 350°F (175°C).
- Mix all ingredients in a bowl.
- Pour into crust and bake 55–60 minutes.
- Cool before serving.
Notes
- Make sure to let the pie cool fully before slicing — this helps it set properly.
- For stronger potency, use 3 tbsp cannabutter and reduce regular butter (if any).
- You can replace evaporated milk with coconut milk for a dairy-free version.
- Top with whipped cream or a drizzle of infused caramel for a decadent finish.
- Prep Time: 15 min
- Cook Time: 1 hr
- Category: desserts
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Protein: 5g