# 2 cups of fresh pumpkin or 1 16-oz. can of pumpkin pie filling
# 2 eggs (beaten)
# 1/4-cup of condensed milk
# 1 tsp molasses
# 1/2 stick of butter or margarine
# 1/4-oz fine ganja buds or fan leaves
# 1 tsp cinnamon
# 1 tsp nutmeg
# 1 tsp vanilla
# 1/4-cup brown sugar
# 1 9-inch unbaked pastry shell
Place the ganja, crushed and finely chopped, into a double-boiler pot (one pot that fits inside the other separated by water). Cook the ganja in the butter for 45 minutes over very low flame. Cook slowly without burning the butter. Then, strain out the particulate (leaves, stems, etc.) and set aside. Combine the beaten eggs, milk, molasses, cinnamon, nutmeg, vanilla, brown sugar and pumpkin in a large bowl, and beat. Add the ganja butter to the mixture. Pour the mixture into the pastry shell. Preheat oven to 350 degrees. Cook pie for 50 minutes or until a knife inserted comes out clean. Serves 6.
You must be logged in to post a comment.