A few years ago, the town of Morton, Illinois, was hit by torrential rainstorms that devastated the pumpkin harvest. Morton is known as the pumpkin capital of the United States, since most of the canned pumpkin Americans consume is packed and shipped from there. The pumpkin shortage threatened pie-makers nationwide, prompting hoarding homemakers to buy up all available canned pumpkin and auction it off on eBay. That’s why if you truly love pumpkin pie, you must learn to set aside a secret stash of canned pumpkin, so your sweet satisfaction can never be held for ransom! This pie is brought to you from Chef Ra, with a nice dose of cannabutter that’ll have you seeing the Great Pumpkin this year for sure!
STONES 6
¼ cup Simple Cannabutter (see recipe)
2 eggs, beaten
¼ cup sweetened condensed milk
1 teaspoon molasses
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
¼ cup firmly packed light brown sugar
One 16-ounce canned pumpkin
One 9-inch unbaked piecrust (see Green Buttery Piecrust)
1. Preheat the oven to 350°F.
2. In a small saucepan, melt the cannabutter over low heat.
3. In a large bowl, combine the beaten eggs, milk, molasses, cinnamon, nutmeg, vanilla, brown sugar, and pumpkin, and mix well. Add the cannabutter to the mixture and stir to combine. Pour the mixture into the piecrust. Bake the pie for 50 minutes or until filling is set.