Ingredients
- 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 marijuana butter
- 2 eggs
- 1 cup cooked pumpkin puree
- 3/4 cup marijuana milk
- 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
Directions
- 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 of 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 the 9-inch pie pan with the dough.
- Glaze crust with one egg yolk.
- Place another pie pan on top tightly so the crust will bake evenly and not collapse.
- 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.
- Then 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 45 minutes until it’s firm.
- Cool completely on a rack.
- Whip cream optional.
Happy Thanksgiving!
