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Oct 28, 2016 12:05 PM

Recipe: Homemade Brown Butter Pumpkin Pie With Cannabis

Today we are going to share with you the recipe for our best autumn dessert. If you do not want to cook something extraordinary for Halloween, take a look at this marijuana-infused brown butter pumpkin pie. This amazing dessert will easily make you feel uplifted and high.

Once you try this incredible pie with its smooth and creamy filling, you will forget about everything that might have stressed you out!

Tips Before You Start

Today’s homemade brown butter pumpkin pie is an 8-10 servings dessert that will certainly impress you and your guests.

We are going to use some high-quality cannabis-infused butter to make this sweet brown butter pumpkin pie really potent. You can buy marijuana-infused butter in any nearby dispensary or make it yourself. Here is an easy recipe for cannabis-infused butter to follow.

You will also need some pumpkin puree that can be made at home too. If you do not want to buy canned pumpkin puree at a store, here is a short recipe for the homemade stuff.

Homemade Pumpkin Puree in Only 4 Steps:

  1. Buy fresh pumpkin.
  2. Roast your pumpkin in the oven until it is tender.
  3. Scrape the flesh from the skin.
  4. Put the pumpkin in a food processor and blend it until you get a puree.

Use the amount of your fresh pumpkin puree that is stated in the recipe below.

To make this recipe easier for you to follow, we have divided it into two parts (butter crust and pumpkin pie). Each of them has its own list of ingredients, so be attentive before making up a shopping list.

Are you ready to start? Let us see what we need!

Equipment Needed

4 large mixing bowls

Spatula

Pastry blender

Bench scraper

Plastic wrap

Heavy-bottomed skillet

Whisker

Candy thermometer

Oven

Rack

Rimmed baking sheet

Food processor

Rubber scraper

Fine-mesh sieve

Ingredients

Butter crust:

1 stick cannabis-infused butter (cold)

1 and ¼ cups unbleached all-purpose flour

½ teaspoon kosher salt

1 and ½ teaspoons granulated sugar

½ cup cold water

2 tablespoons cider vinegar

½ cup ice

Pumpkin pie:

6 tablespoons regular unsalted butter

1 cup brown sugar

2 tablespoons water

½ cup heavy cream

½ teaspoon vanilla extract

2 large eggs

2 large egg yolks

½ teaspoon kosher salt

1 and ⅔ cups pumpkin puree

½ teaspoon ground allspice

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

pinch ground cloves

1 teaspoon molasses

2 teaspoons fresh lemon juice

⅔ cup whole milk

⅓ cup carrot juice

Instructions

  1. Cut cannabis-infused butter into ½-inch pieces and put them aside for a while.
  2. Put all-purpose flour into a large mixing bowl.
  3. Add kosher salt and granulated sugar.
  4. Combine the ingredients and add the pieces of cannabis-infused butter to the mixture.
  5. Use a spatula to cover the pieces of butter with the flour and sugar mixture.
  6. Use a pastry blender to incorporate the butter into the mixture. A tip here: Blend it quickly, but be careful not to overblend the mixture. Stop blending once you see that there are only some pea-sized pieces of butter left. In case there are still a few larger pieces of butter in the mixture, that is okay.
  7. Pour cold water into a separate large mixing bowl.
  8. Add cider vinegar and ice.
  9. Stir the mixture.
  10. Sprinkle 2 tablespoons of the water and vinegar mixture over the flour mixture.
  11. Use a spatula to mix the water into the flour and sugar mixture.
  12. Start adding 1 or 2 tablespoons of the water mixture into the flour mixture at a time.
  13. Use your hands or a bench scraper to mix in enough water mixture to form a ball-shaped dough. A tip here: If there are still some dry bits remaining, it is okay.
  14. Shape the dough into a whole flat disc.
  15. Wrap the dough in plastic and put it into the refrigerator for at least 60 minutes. A small tip here: It would be better if you let the dough sit in the refrigerator overnight so that the crust has time to mellow. If you wrap the dough really tightly, it can be refrigerated for 3 days or frozen for 1 month. So, you can put the dough into the freezer and use it whenever you want. Just do not forget to pre-bake your frozen dough before preparing the pie.
  16. Put regular unsalted butter into a heavy-bottomed skillet.
  17. Place the skillet on the stove and turn on medium-low heat.
  18. Start whisking butter and wait until it is nut-brown. A tip here: First, the butter will foam and then begin to turn golden, then nut brown.
  19. Once the butter is nut brown, add the brown sugar and whisk the mixture.
  20. Carefully add water to the mixture.
  21. Bring the mixture to a boil and continue simmering.
  22. Use a candy thermometer to check the temperature of the mixture.
  23. Once the thermometer shows 225 degrees Fahrenheit, slowly add heavy cream. A tip here: In case you do not have a thermometer, you can cook the mixture until it smells caramelized and starts to darken.
  24. Use a whisker to mix the ingredients until the mixture is smooth.
  25. Then, remove the skillet from the stove and let the mixture cool for at least 10 minutes.
  26. Add vanilla extract and put the skillet aside.
  27. Set up a rack in the center of the oven.
  28. Preheat the oven to 350 degrees Fahrenheit.
  29. Remove the dough from the refrigerator, pre-bake it and form a pie shell.
  30. Place the pie shell on a rimmed baking sheet.
  31. Put eggs and egg yolks into a separate large bowl.
  32. Add salt and use a whisker to beat the ingredients. Put the bowl aside for a while.
  33. Fit the bowl of your food processor with the blade attachment.
  34. Blend the pumpkin puree with allspice, cinnamon, ginger, cloves, molasses, and lemon juice until smooth.
  35. Turn on a low mode and stream the brown-butter butterscotch through the food processor’s feed tube.
  36. Blend until the mixture is smooth.
  37. Add the egg and salt mixture, whole milk, and carrot juice.
  38. Blend the mixture until smooth. A tip here: Do not forget to scrape down the sides with a rubber scraper.
  39. Strain the filling through a fine-mesh sieve into a separate large bowl. Use a rubber scraper to press the filling through.
  40. Pour the filling into the dough shell.
  41. Place the baking sheet with the pie on the middle rack of the preheated oven.
  42. Bake for 45 to 55 minutes. A tip here: Do not forget to rotate 180 degrees when the edges start to set 30 to 35 minutes through baking.
  43. Once the edges are set and slightly puffed and the center is rather wobbly but not liquid, the pie is ready. A tip here: In case you overbake the pie, the filling can separate, so be very attentive.
  44. Remove the pie from the oven and let it cool down. A small tip here: The filling of the pie will continue to cook and set even after the pie is removed from the oven.
  45. Place the pie on a wire rack and let it cool down completely for about 2-3 hours.
  46. Serve the pie when it is slightly warm, at room temperature, or even cool.

Good job! Now your incredibly tasty homemade brown butter pumpkin pie is ready, and we bet you liked our recipe. Even if you and your guests fail to eat the whole pie at once, it can stay refrigerated for 2 days or even be stored at room temperature.

However, do not forget that this dessert is marijuana-infused and should be consumed responsibly. Do not eat too much at once and try to avoid getting behind the wheel after enjoying your homemade cannabis-infused pumpkin pie for the reasons of safety. Remember to keep this delicious dessert away from children and pets.

Have a perfect high!

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