Thanksgiving is, in my humble opinion, the best holiday we’ve got. No religion, just family and friends, good food and a long weekend.
The turkey is always an adventure — to brine or not to brine, roast or fry, stuff or not, infuse it or leave it be. A plate full of moist turkey, stuffing, mashed … all smothered in positively decadent gravy. Now that’s a meal.
We medicated this pie with J1. Love this sativa-dominant strain grown by my buddy Z Junior. His weed rocks, and we love smoking and ingesting this euphoric strain. We are making a breakfast strata for card-carrying company, with bacon, cheese, eggs, more cheese and J1 cannabutter.
Happy Thanksgiving, everyone. Enjoy this pumpkin pie recipe:
1¼ cups all-purpose flour
7 tablespoons unsalted butter plus 1 tablespoon cannabutter, very cold and cubed
¼ teaspoon salt
¼ cup ice water
½ cup sugar
2 tablespoons cannabutter, melted
1 15-ounce can pumpkin
1 can evaporated milk
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ginger
1⁄8 teaspoon ground clove
WEEDED WHIPPED CREAM
¾ cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla
1 teaspoon cannabutter, melted and cooled
To prepare the crust
1. In the bowl of a food processor pulse the flour, butters and salt. Add the ice water and pulse until the dough forms a ball. Wrap the dough and chill for 30 minutes.
2. On a floured board, roll out the dough to about 12 inches. Place the crust in a buttered pie pan; flute the edges and place in the fridge while you prepare the filling.
To prepare the filling
1. Preheat oven to 340.
2. In a large bowl, combine the filling ingredients. Pour into the chilled pie shell and bake until the filling is set, 45-50 minutes.
To prepare the whipped topping
1. In a large bowl, whip the cream, sugar and vanilla to soft peaks. Add the melted butter and finish whipping. Place a dollop on the cooled pie and enjoy!