Pumpkin Spiced Cannabis

Your Thanksgiving Table Just Got Greener

by: Abby Read

Photos by: Green Flower

Thanksgiving is nearly here, and if you’re anything like us you’re still polishing off (stale) Halloween candy. It’s time to whip out all the kitchen tools you can find because stepping up from store bought to homemade is easier than you think. Thanks to Green Flower for the recipes we rounded here that are inspired by fall-favorite pumpkin and infused with all-season favorite, cannabis. Time for one tantalizing Thanksgiving table!

Pumpkin Spice Whoopie Pies with Cannabis Cream Cheese Filling 

3 cups all-purpose flour

1 tsp. salt

1 tsp. baking powder

1 tsp baking soda

2 Tbsp. cinnamon

1 Tbsp. ginger

1 Tbsp. ground cloves

1 cup vegetable oil

3 cups canned pumpkin puree (chilled)

2 large eggs

1 tsp. vanilla extract

2 cups brown sugar (firmly packed)


Cannabis Cream Cheese Filling:

3 cups confectioners’ sugar

½ cup cannabis infused butter

8 oz. cream cheese (softened)

1 tsp. vanilla extract

Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

In a small bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.  In a separate bowl, mix pumpkin puree, oil, eggs, and vanilla until fully combined. Add brown sugar and continue to stir. Slowly add the dry ingredients to the wet ingredients and stir.

Drop ¼ cup spheres of dough onto cookie sheet. Space about an inch apart from one another. Bake for 15 minutes or until cookie begins to crack at top. Let cool. Sift confectioners’ sugar into a medium-sized bowl. In a separate bowl use a paddle or hand mixer to beat the cannabis infused butter and cream cheese until smooth. Add confectioners’ sugar and vanilla. Assemble filling and cookies sandwich-style. Chill before serving.


Cannabis Pumpkin Pie 

 8 oz. package cream cheese (softened)

2 cups canned pumpkin puree

1 cup sugar

¼ tsp. salt

1 egg

2 egg yolks (slightly beaten)

1 cup half and half

¼ cup cannabis infused butter (melted)

1 tsp. vanilla extract

½ tsp. cinnamon

¼ tsp. ginger

¼ tsp. nutmeg

1 pre-made pie crust

Preheat oven to 350 degrees. Bake pie crust for 10 minutes or until golden brown. Add cream cheese to a large mixing bowl and beat with a hand mixer. Mix in canned pumpkin and remaining ingredients until fully combined. Pour filling into the pie crust and bake for 50 minutes. Let cool. Top with whipped cream (optional).

Pumpkin Canna-Cheesecake Bars 

2 cups graham cracker crumbs

6 Tbsp. cannabis infused butter (melted)

3 Tbsp. sugar

3  packages cream cheese (8 oz.)

1 ½ cups sugar

⅓ cup sour cream

4 eggs

1 tsp. vanilla extract

1 cup canned pumpkin puree

2 tsp. pumpkin spice

Preheat oven to 325 degrees. Lightly grease a 9×13 inch baking dish. Mix graham cracker crumbs and cannabis infused butter in a small bowl. Transfer to baking dish and press to form crust. Bake for 5 minutes and set aside. Beat cream cheese, sour cream, sugar, vanilla, and eggs until fully combined. Pour half evenly on top of crust. Add pumpkin puree and pumpkin spice to remaining half of batter. Mix well and carefully pour on top of cheesecake layer. Use a rubber spatula to make sure batter is evenly distributed. Bake for 40 minutes. Turn off oven and leave door ajar to allow cheesecake to rest for 45 minutes. Transfer to refrigerator and serve chilled.


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