Ingredients
- 1 (8 oz) package of cream cheese (softened)
- 2 cups canned pumpkin (mashed)
- 1 cup sugar
- 1/4 teaspoon salt
- 1 egg (plus two egg yolks, slightly beaten)
- 1 cup half-and-half
- 2 tablespoons melted regular butter
- 2 tablespoons melted cannabutter (adjust potency to your vibe)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 piece pre-made pie dough
- Whipped cream (because why not?)
Steps to Sweet Success
- Get Prepped: Fire up your oven to 350°F (177°C). Roll that pre-made pie dough into a 9-inch pie pan. Press it down snugly along the edges and create a fancy crust pattern by pinching it—this is your time to shine. Freeze it for 1 hour.
- Bake the Base: Pull that crust from the freezer, line it with foil, and fill it with pie weights (or, let’s be real, dried beans or rice). Bake for 10 minutes. Ditch the foil and weights, then bake another 10 minutes until it starts looking golden.
- Mix the Magic: While your crust is baking, whip out a large mixing bowl and a hand mixer. Beat softened cream cheese until smooth, then mix in the pumpkin. Add sugar, salt, eggs, half-and-half, regular butter, and cannabutter. Beat it like you mean it. Toss in vanilla and cinnamon for the final touch of flavor.
- Fill & Bake: Pour your creamy filling into the crust and bake for about 50 minutes. You’ll know it’s ready when the center sets and no longer jiggles like your best dance moves.
- Cool & Serve: Let the pie cool to room temp, then slice it up and top with a generous dollop of whipped cream.
Enjoy the ride! This pie is all about festive flavors with a high twist. Perfect for any fall gathering or solo indulgence. 🎃✨
Need a recipe for Cannabutter? We got you covered! Check ours out here!
