Cannabis Pumpkin Pie (No Bake!)

cannabis infused pumpkin pie

For the month of December, I'm celebrating another incredible harvest by cooking and eating everything we didn't have time to eat during the farming season. There are no rules and no food morals. Anything goes. I'll be making some classics from my new holiday cannabis cookbook (which is currently on sale!) and we'll be creating some new things that I'll be sharing over these next few weeks.

pumpkin pie
Every year, this no-bake cannabis pumpkin pie recipe goes on the Danksgiving menu, and this year, I'm going to try upleveling this by making it with our homegrown pumpkins. But for now, I wanted to share this super easy, vegan, gluten-free, no-bake, cannabis-infused pumpkin pie recipe. Lets face it, I have a newborn and those pie pumpkins are probably going to end up as centerpiece decorations while we keep living la vida canned goods.

Speaking of having a newborn… it's 3 am and I only get to use one hand for the rest of my life, so if this post seems crazier and more oddly punctuated than usual… babies man.

No-Bake Cannabis Pumpkin Pie

marijuana pumpkin pie

I could not sing the praises of this pie enough. It's been my go-to fall edible for two years running and it stores great in the freezer. It adheres to most special diets (no refined sugars, paleo splurge friendly, vegan, gluten-free, soy-free, etc…) and it's incredibly tasty even if you're on a totally unrestricted Fatmas diet. This pie doesn't require an oven, just a little fridge/freezer space and takes about 20 minutes of active prep time (maybe 40 if you're doing other kinds of “baking”). Check out how simple this is:

1. Combine in food processor until chunky and sticky:

1 Cup Chopped and Pitted Dates

2 ½ Cups of Raw Nuts 

(Mix Walnuts, Almonds, 

Cashews, Pecans, etc.)

½ Cup Shredded Coconut

1 T Pumpkin Pie Spice 

¼ T Nutmeg or Cinnamon 

Pinch o’ Salt

2 T Coconut Oil

2. Press crust mixture into the bottom of a pie plate (Use a 10-12” Springform if you’ve got it). Freeze for 3 hrs.

3. Combine in a high-speed blender or food processor until smooth:

1 ½ Cans Pumpkin Puree

2 Cups Raw Cashews

1 ½ Cups Maple Syrup

3 T Cannabis Infused Coconut Oil

4. Pour filling over frozen crust and smooth out with a spatula. Freeze 2-3 hrs. 

5. Thaw for at least 30 minutes prior to serving. 

no bake holiday edibles recipe

Serves 9-18 depending on the doasage of your canna oil… this recipe contains 9 tsp servings of cannabis infused oil that has been decarboxylated and infused using my amazingly magical Magical Butter Machine.

This recipe is featured in Wake & Bake: a cookbook, which is currently part of the eCookbook Megabundle!

Have questions? Leave them in the comments below or in the Wake + Bake Facebook Group.

Much love!

Corinne

 

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1 Comment

  • Reply
    Randi
    November 19, 2019 at 4:23 pm

    Can you substitute infused ghee for coconut oil?

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