No Fall baking regimen is complete without a good pumpkin pie. Whether you’re entertaining for Thanksgiving or just craving a late-night sweet treat, pumpkin pie is a timeless option that is sure to please. For this recipe, you can go the full homemade route with DIY-style pie crust and pumpkin puree, or you can choose store-bought products to expedite the process.
Pumpkin Pie
Ingredients
9-inch pie crust
1 ¾ cup pumpkin puree
¾ cup brown sugar
2 eggs
1 ¼ cup evaporated milk
2 ½ tsp pumpkin spice *Alternatively, use a combination of cinnamon (2 tsp), ground ginger (1 tsp), ground nutmeg (½ tsp), and ground cloves (¼ tsp).
¼ tsp salt
1 tsp cannaoil
Whipped cream (optional)
Instructions
Preheat your oven to 350°F and roll the pie crust into your pie dish, making sure to trim excess dough from the top.
Grab a bowl and whisk together your pumpkin puree, brown sugar, eggs, evaporated milk, pumpkin spice and salt until smooth.
Slowly pour in your cannaoil, ensuring it’s well incorporated with the rest of your ingredients.
Dump the pie filling into your pie dish and spread it out flat.
Bake for 50-60 minutes, or until the crust is golden brown and the filling is cooked. The pie shouldn’t jiggle excessively when you shake it, and a fork inserted into the centre should come out clean.
Be very patient and let the pie cool completely before you slice it up and top with whipped cream.