Pie is always a nice winter treat. It goes well with Christmas and Thanksgiving but those have already passed. However, there’s no way that a stoner can deny pie. And seeing as how this pie is medicated, it’s sure to appeal to your stoner tastebuds. This recipe makes four mini pumpkin pies and remember, you can always adjust the amount of cannabis you put in according to your tolerance level.
What You’ll Need;
1 1/3 cup all-purpose flour
5 tablespoons vegetable shortening
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons unsalted butter
5 to 6 tablespoons ice water
1 can (14 or 15 ounces) sweetened condensed milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cloves
1 can (14 ounces) pumpkin (not pumpkin pie filling)
1 gram finely ground hash or kief
2 large eggs
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon ginger
How To Make the Crust;
Chop the butter and the shortening in to small chunks and place it in the freeze for about 15 minutes. The colder these get, the better. While they’re freezing, put the sugar, flour, and salt in a food processor and blend everything together. Add in the cold butter/shortening mix and pulse until everything has been mixed. The substance will look like coarse little crumbs. Take the mix out of the food processor and put in to a large mixing bowl. Add in the ice water and mix together with you hands until the mix holds itself together. It should be slightly wet. Pat the dough in to a disk and wrap it with plastic wrap, carefully setting it in the fridge for about 20 minutes before removing it and rolling. Roll the dough between two layers of wax paper for a flakier crust.
Take the dough disk and cut it in to quarters. Take one quarter and place it on a piece of wax paper and sprinkle it with flour. Cover it with another piece of wax paper and use a rolling pin to roll the dough in to a circle to form your mini pie crust. Put your rolled crust in to a pie pan and press the edges in firmly to make your pie forms correctly. Place the crusts in the freezer to harden while you now make the crust.
How To Make The Filling;
Take a large mixing bowl and beat the eggs with a mixer until they’re frothy. Add in the pumpkin, salt, cinnamon, nutmeg, hash/kief, vanilla, cloves, sweetened condensed milk, and ginger. Beat everything until it’s well combined. Pour the mixture in to the prepared crusts that you have ready and bake them for about 15 minutes at 350 degrees. Check their centers with a toothpick and if they come away clean, the pies are ready. If not, continue to check them at 5 minute intervals until the toothpick comes out clean. Enjoy!