A Stoney But Seasonal Pumpkin Pecan Pie
Fall (or for you fancy folks, Autumn) is one of the biggest food seasons of the year. Sure, Winter with its various holiday feasts are great, but they don’t hold a candle to the level of decadence the Fall months are famous for. We all can immediately conjure up visions of Thanksgivings from past years, but the realm of culinary amazingness far outreaches just this sole November holiday. Halloween is another major player in the game of seasonal foods, but the majority of those treats are laden with sugars and frostings. Which I am in no way complaining about.But when I say that Fall is built for food, I am not talking about one specific day or another. I am literally talking about the whole season. This part of the year is so famous for indulgence it created its own flavor: Pumpkin Spice. Sure, this isn’t always beloved by all, and I would even go so far as to say that millennial hipsters with their coffee addictions may have “jumped the shark” so to speak when it comes to this seasonal flavor. That doesn’t change the fact that it dominates this entire section of the calendar. And, with good reason too - this stuff is great.Personally speaking, I am a big proponent for any and all things pumpkin - it doesn’t even need that little tinge of “spice” connected to it. While there are dozens and dozens of pumpkin related recipes that folks all over the world create in their kitchens during this windy time of the year, none are better, in my opinion, than the traditional pumpkin pie.To be fair, the classic pumpkin pie is amazing, but the addition of pecans really take it to that next-level, if you ask me. There is something about the combination of flavors and textures that seem to be tailor-made for each other. The more I think about it, you would be hard-pressed to find anyone who would willingly shove away a plate full of delicious pumpkin pecan pie.Especially, if you told them it's chock full of THC.You read that last part correctly. I have come across a recipe that takes this traditional dessert to new, much “greener” pastures - if you know what I mean. The following recipe for Stoney (But Seasonal) Pumpkin Pecan Pie is, maybe, the best thing I have ever made. And it is so much easier than I thought it would be. However, like every other one of my recipes, you are going to need to assemble the following ingredients - for both the pie and the topping - before you can start rolling up those sleeves of yours and getting to work.Not bad, right? Well, once you have collected that army of deliciousness, you will be ready to launch into this amazing recipe for a Stoney (But Seasonal) Pumpkin Pecan Pie!
Servings: 1 slice
Calories: 443kcal
Equipment
- Fairly large bowl
Ingredients
First, here is a quick breakdown of what you will need to make the pie, itself:
- 1 Cup Pumpkin Puree
- 1 Egg
- 1 Teaspoon Ground Cinnamon
- 1/3 Cup Sugar
- 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Salt
- 1 Pie Shell
And for the downright delicious pecan topping, you will need to make sure you have all the following ingredients at the ready:
- 4 Tablespoons THC-Infused Butter
- 1 ½ Cups Pecans (Halved)
- 1/2 Cup Light Brown Sugar
- 1/2 Tablespoon Vanilla Extract
Instructions
- Preheat it to 350°.
- While that is cooking up some quality heat, you will want to grab a fairly large bowl for the next step. In it, you will dump in the pumpkin puree, egg, ground nutmeg and cinnamon, as well as the sugar and salt. Be sure to mix them all together expertly until they have flawlessly intertwined with one another.
- At this point, you will want to ready your pie shell. Take that newly mixed pumpkin batter from the bowl, and gently pour it into the unbaked shell. Be mindful to finesse the shell itself, to make sure the batter is being evenly distributed throughout. Eliminate any and all air bubbles that may occur before moving on.
- Before you even think about continuing, you will need to know that the pie, in this recipe, will need to cook and set for a spell before you can start throwing any toppings on it. If you don’t wait the proper amount of time, whatever toppings you place atop it will simply sink into the goopy pumpkin consistency - and trust me, nobody wants that.
- So, pick up that pumpkin pie of yours and throw it in your preheated oven for 20 minutes or so. Just make sure the pie has started to set before removing it. In the meantime, you can get started on making your topping.
- Grab a moderate-to-small saucepan and toss in those 4 tablespoons of cannabis-infused butter on a low-heat. If that is not available to you, melting it in a microwave works just as well.
- After that is completed, grab a somewhat large mixing bowl for the following step. In it, mix in the pecans, light brown sugar, cannabis-infused butter, and vanilla extract.
Nutrition
Serving: 136g | Calories: 443kcal