(Bruce Wolf, The Cannabist)

Video recipe: Triple-infused pumpkin pie — what a way to cap off the excess

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.

If you are looking to medicate a Thanksgiving starter, check out our appetizer entries in previous posts. We have a flaky vegetable tart, deviled eggs and lots more.

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.
Recipe below video

Pumpkin Pie

Serves 8-10


1¼ cups all-purpose flour

7 tablespoons unsalted butter plus 1 tablespoon cannabutter, very cold and cubed

¼ teaspoon salt

¼ cup ice water


2 eggs

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

18 teaspoon ground clove


¾ cup heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla

1 teaspoon cannabutter, melted and cooled

Give the gift of cannabis: 5 things you’ll see in weed-themed holiday shopping — doorbusters, cannabis gift cards and more


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!

More Kitchen Kush: What else do you feel like making? We’ve got the recipes sorted,
appetizers || entrees || desserts