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Let's Have Cannabis-Infused Mini Pumpkin Pies For Thanksgiving

Posted on  November 23, 2012 by  News Admin

  Here is the quintessential holiday dessert, kicked up with cannabis. I've designed this recipe to make four mini pies, each containing a single serving and a single dose of cannabis concentrate. (If you prefer you could also make this as a larger 9-inch pie, although this would give everyone a large piece of pie in order to achieve the proper dose).  Conveniently, you can wrap the cooled pies in foil and freeze so you can save some for another time. Just bring to room temperature and enjoy! The dose below is only a suggestion. Be sure to read and understand Calculating Cannabis Doses in Edibles before attempting to cook with marijuana. Makes 4 (4 1/2-inch) Mini Pies Serving Size: 1 Mini-Pie Crust: 5 tablespoons unsalted butter 5 tablespoons vegetable shortening 1/2 teaspoon salt 1 1/3 cup all-purpose flour 1/2 teaspoon salt 2 tablespoons sugar 5 to 6 tablespoons ice water Filling: 2 large eggs 1 can (14 ounces) pumpkin (not pumpkin pie filling) 1 can (14 or 15 ounces) sweetened condensed milk or dulce de leche 1/4 teaspoon salt 1 1/2 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1 gram finely ground hash or kief** 1 1/2 teaspoons vanilla extract Prepare Crust: Cut up the butter and shortening into small chunks and place it in the freezer for at least 15 minutes -- the colder the better. Whirl flour,  salt, and sugar in the food processor to blend.  Add cold butter and pulse just...