Dosed Pumpkin Pie

20 Minutes

About 8 (10mg Doses)

Introduction

Looking for a show stopping holiday treat this year? You've found it. Try this delicious dosed pumpkin pie and enjoy the season!

Dosed Pumpkin Pie

Steps

Steps

  1. Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt, tincture oil, and the cooking oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.

  2. In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.

  3. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.

  4. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.

  5. In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.

Nutrition Facts

Per Serving: 185 Calories, 2 g Total Fat, 7 g Protein, 37 g Total Carbohydrate

Ingredients

Pat-in-the-Pan Pastry

  • 1 1/3 cups Gold Medal™ all-purpose flour

  • 1/2 teaspoon salt

  • 1/3 cup vegetable oil

  • 2 tablespoons cold water

  • 1.2ml Lingua™ or P-30™ Hemp Tincture

Filling

  • 2 eggs

  • 1/2 cup sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground ginger

  • 1/8 teaspoon ground cloves

  • 1 can (15 oz) pumpkin (not pumpkin pie mix)

  • 1 can (12 oz) evaporated milk

Sweetened Whipped Cream

  • 3/4 cup whipping cream

  • 2 tablespoons sugar