Depending on where you live, the weather is starting to get a little cooler. It won’t be long before you hear the crunch of fallen leaves underneath your feet, but is it truly fall if you have yet to devour a slice of homemade pumpkin pie? This delicious dessert is best known as a staple at Thanksgiving, but that doesn’t mean you should shy away from experimenting with this classic recipe…by adding cannabis! Yes, weed pumpkin pie is (and should be) a thing, and it’s as incredible as it sounds. Still new to the delicate art of exploring cannabis edibles effects, one recipe at a time? Don’t fret: Chef Stephany Gocobachi of Flour Child teaches us how to put a new twist on the tasty autumn favorite. In addition to the cannabis cameo (or starring role, depending on how you look at it), this version has got some fanciful upgrades, like a salted graham cracker crust and whipped creme fraiche, so it just might be a contender for best pumpkin pie recipe, ever. But that’s for you to whip up and decide! Because as great as weed brownies are, it’s about time to take your adventures with baking marijuana edibles to the next level.
Pumpkin Pie Recipe
PUMPKIN PIE WITH SALTED GRAHAM CRACKER CRUST & WHIPPED CREME FRAICHE Serves 8 to 10
1 1/2 cups graham cracker crumbs
1/3 cup brown sugar
2 teaspoons Maldon or other coarse sea salt
½ cup (1 stick) butter, melted (swap part or all of this in with your favorite cannabutter, if desired)
15 oz. pumpkin purée, from one can (or about 2 cups if homemade)
3 large eggs
1 egg yolk
1 cup heavy cream or crème fraîche (or half and half)
2 Tbsp brandy or bourbon (optional)
1/2 cup light brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
⅛ tsp ground cloves
⅛ tsp freshly grated nutmeg
⅛ tsp ground black pepper
⅛ tsp ground green cardamom
1 1/2 tsp kosher salt
Whipped Crème Fraîche:
1 cup heavy whipping cream, chilled
½ cup crème fraîche
Honey, maple, or powdered sugar, to taste
Pinch of pumpkin pie spice or vanilla extract
8-10 doses worth of your favorite tincture or oil. Or, a bit of hash, kief or rosin can be decarboxylated and then dissolved into your cream or brandy. The crust can easily be infused via cannabutter, though dosing may be slightly more inconsistent (unless you’re a pro at pressing a super even crust), so we would suggest dosing the filling. This way, you can ensure the most even distribution. THC binds readily to any fat or alcohol, so it’s an ideal pair the heavy cream, or the brandy/bourbon added for flavoring. A bit of decarboxylated flower, bubble hash, rosin, or kief would all work well here. We love cooking with concentrates for the ease, though flower is classic and may be more readily available.
Pick up a bottle of your favorite tincture or oil infusion from your nearest MedMen—this will be the safest bet for an accurate dose. Factor in a roughly 15-20% loss during the cooking, and up your milligrams accordingly. Choose your strain based on when you plan on serving the pie. If you’re enjoying pie the end of a meal, we love to use a mellow hybrid or indica-leaning strain, and CBD is often a welcome addition, particularly after a huge Thanksgiving feast—tryptophan shouldn’t have to do all the work.
Alternatively, you can add a bit of cannabutter or canna-oil that you have on hand. If you do this, you’d want it to be fairly concentrated, only because adding more than a couple of tablespoons worth of extra butter or oil to the filling would change the texture and set.
For the crust:
Gently crush the Maldon salt with a mortar and pestle or the back of a spoon and a bowl. In a medium bowl, mix graham cracker crumbs with brown sugar & salt. Drizzle butter over, mix with hands or spatula until evenly moistened. Press into pie dish evenly over the bottom & sides. Bake at 350F until it turns just a shade more golden, about 12-15 minutes. Cool to room temperature.
For the filling:
In a medium bowl, whisk together pumpkin, eggs, egg yolk, cream, and brandy or bourbon.
In a small bowl, whisk together brown sugar, spices, and salt. Add sugar-spice mixture to pumpkin mixture and whisk until smooth and evenly combined. Pour filling into pre-baked crust, and smooth the top with a spatula or spoon. Bake for about 1 hour, until just set but still slightly wobbly in the center. Cool on a wire rack.
Before serving, whip together the crème fraîche and heavy cream until they become soft, fluffy peaks. Feel free to add a little something extra at this point—a pinch of pumpkin pie spice mix on top would be lovely, but it’s dealer’s choice. Cut into 8-10 slices. Top pie with whipped crème fraîche and serve in joy. Keep leftovers refrigerated, and don’t forget to tell your guests it’s infused!