It’s the season for giving, and nothing says “Mahalo” to your mind and body like making a cannabis infused pumpkin pie for Thanksgiving! 

There are several ways in which you can go about making an infused recipe, but let’s keep it simple.  

If you choose to decarboxylate your own cannabis and infuse your own oil, props to you!  Our dispensaries carry oil infusers which help to make the infusion process simple and easy.  In this recipe we are using our very own Aloha Green THC infused Vegetable Oil.  

You may think oil will ruin the consistency of your pie, and honestly most pumpkin pie recipes don’t call for any oil. I was a little skeptical at first but it actually turned out great and saved a ton of time and because everything is tested and calculated.  After reading the label on my oil bottle, I already knew exactly how much THC was in my recipe.  This saved a lot of time on guesswork and calculations. 

This recipe is for two pumpkin pies, because sharing is caring. One for me, myself and I, and one to share with my 329 MMJ family and friends. 

The THC Infused Vegetable Oil bottle I used contained a total of 157.2 mg of THC. Not wanting to over-do it and get my family too medicated, I played it safe and used half the bottle which was about 80 mg THC, equating to about 40 mg of THC per pie, and 8mg per slice depending on how big each slice is.  

Once I measured out the oil, I added 2 cans of organic pumpkin. I wanted my recipe to be vegan and gluten free due to allergies, but you could of course use this exact same method with non-vegan products.  

It’s important to use full fat oat or coconut milk to replace the heavy cream in a normal recipe. One pie calls for 1.5 cups, so I added 3 cups to my mix.  

Next, I added 3 tablespoons of pumpkin pie spice. Every spice is different. Mine contained a lot of sugar, therefore I didn’t have to add any extra sugar. But, you can add extra sugar or even brown sugar, or vanilla if you want to. 

Now, if you want your pie to be 100% vegan, you do not need to add eggs. However, I suggest if you skip this step, add a vegan butter, or even a banana to help the pie cook correctly and avoid being too soupy.  

I used 2 eggs per pie, 4 total for extra fluff and thick-ness.  

After I mixed everything together and poured the mix into my premade pie crusts, I baked the pies for 45 minutes at 375 degrees F. Using a gluten free crust can be risky sometimes, because these tend to cook a little faster. Don’t be surprised if the crust is a little more golden brown than you expected! Just be sure to check your pie every 10 minutes or so to see how it’s doing.  

Then enjoy!  

Infused pies can be a really fun way to spice up your thanksgiving or friends-giving get togethers. But, always remember to consume legally, responsibly. 

Happy Thanksgiving!