9-inch single pie crust
1 1/4 cups all-purpose flour
3/4 teaspoon salt
1/2 cup chilled vegetable shortening
1/2 cup cold Canna Butter*
1 cup cooked pumpkin puree
3/4 cup heavy cream or evaporated milk infused with cannabis
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated or ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon salt
Cut half of the shortening into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal. Cut the remaining half into the dough until it is pea sized. Sprinkle the dough with 6 tablespoons ice water. Blend the water gently into the dough until it just holds together. You may need to add 1 teaspoon to 1 tablespoon more water to hold the ingredients together. Form dough into a ball, wrap in plastic and refrigerate. Preheat oven to 425 degrees. Line a 9-inch pie pan with the dough. Glaze crust with one egg yolk. Prick generously with a fork. Place another pie pan on top snuggly so the crust will bake evenly and not buckle. Bake for 15 minutes, remove the pie pan on top and bake another 5 to 10 minutes longer until golden brown. Cool before filling.
For the filling, whisk two eggs and then whisk in the remaining pie filling ingredients. Next, warm the pie crust in the oven until it is hot to the touch, leaving the filling at room temperature. Pour the pumpkin mixture into the crust and bake 35 to m45 minutes until firm. Cool completely on a rack. Serve warm or cold, accompanied with a dollop of whipped cream.
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