Monday, November 23, 2015

Mini Marijuana Pumpkin Pie Recipe

It’s Thanksgiving and you have smoked your turkey and now it is time to get baked with your four closest buds. What better way to do it than with a tiny pie? This recipe makes four mini pumpkin pies and remembers, you can always adjust the amount of cannabis you put in according to your tolerance level.

1 1/3 cup all-purpose flour
5 tablespoons vegetable shortening
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons unsalted butter
5 to 6 tablespoons ice water

1 can (14 or 15 ounces) sweetened condensed milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cloves
1 can (14 ounces) pumpkin (not pumpkin pie filling)
1 gram finely ground hash or kief
2 large eggs
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon ginger

Treat them like you are Dexter, chop the butter and the shortening in to small chunks and place it in the freezer for 15 minutes.
While the butter is getting cold, toss in the sugar, flour, and salt in a food processor and blend everything together.
Add in the cold butter/shortening mix and pulse until everything is looks like a bunch of crumbs.
Take the mixture out of the food processor and put in to a large mixing bowl.
Add in the ice water and mix together with your hands until it balls up and is a little wet.
Pat the dough in to a disk and wrap it with plastic wrap, carefully setting it in the fridge for about 20 minutes before removing it and rolling. Cut the dough into quarters.
Take a quarter and place it on a piece of wax paper and sprinkle it with flour. Cover it with another piece of wax paper and use a rolling pin to roll the dough in to a circle to form your mini pie crust.
Put your rolled crust in to a pie pan and press the edges in firmly to make your pie forms correctly. Place the crusts in the freezer to harden while you now make the crust.
PRO TIP: If you don’t have tiny pie tins then use a muffin pan! Multi-tasker is good.
The Filling:
Take a large mixing bowl and beat the eggs with a mixer until they’re frothy.
Add in the pumpkin, salt, cinnamon, nutmeg, hash/kief, vanilla, cloves, sweetened condensed milk, and ginger.
Beat everything until it’s well combined.
Pour the mixture in to the prepared crusts that you have ready and bake them for about 15 minutes at 350 degrees. (Small pies make for quicker baking).
Check their centers with a toothpick and if they come away clean, the pies are ready. If not, continue to check them at 5 minute intervals until the toothpick comes out clean.

Share and enjoy.

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