Lovin's Rosin-Infused Pumpkin Pie

Servings: 8x - 20mg slices (approx.)

Prep Time: 15 Minutes + Decarb Time

Cooking Time: 50 Minutes

Ingredients:

• 1 can (15 oz) pumpkin purée
• 1 can (14 oz) sweetened condensed milk 
• 2 large eggs
• 1 tsp pumpkin pie seasoning
• 1 tbsp cinnamon
• 1 tsp salt
• 1 tsp nutmeg
• 1/2 tbsp butter (melted) 
• 1 pie crust (9 oz) 
• .2 grams hash rosin
• 1 tsp sunflower lecithin

The amount of bubble hash or rosin that you use is up to you and depends on the desired dose. It’s always better to start with less and add more if needed.

Supplies:

• 2 Non Stick Cupcake Pans (12 Cupcakes Each Pan) 
• 2-3 Large Mixing Bowls (Wash between steps as needed)
• 1 Medium Bowl

Serving Notes:

I use 0.2 grams of rosin for this recipe which will make the pie a total of approx 150mg (at ~75% THC). I slice the pie into 8 pieces and each slice is approx 20 mg. 

You can use less rosin if you want milder edibles or the option of eating more pie.  

Be careful. It’s incredibly important to mix the rosin thoroughly and evenly so there are no  pockets of concentrated rosin. 

Mixing evenly is crucial to ensuring proper distribution.

Instructions:

1. Decarb 0.2 gram of rosin in the oven at 200ºF until the rosin almost stops bubbling. Add 1 TSP lecithin and mix well.  
2. Add the hash mixture to 1/2 tbsp of melted butter and stir well.  Preheat the oven to 425ºF while finishing the next steps. 
3. In a large bowl, add hash & butter mixture to the pumpkin purée and stir well. 
4. Pay attention to the mixture that stays high up on the sides of the bowl. Fold that back into the mixture for even distribution.  
5. Add 2 eggs, seasoning & spices, and condensed milk to bowl with pumpkin-rosin mix. Stir VERY well. It’s important for the hash to be evenly mixed. 
6. Pour mixture into your 9 oz graham cracker crust.
7. Bake in oven at 425ºF for 15 minutes. 
8. After 15 minutes, reduce temp to 375ºF and bake for another 35-45 minutes
9. Remove pie from the oven and allow to cool in the pan for another 20 minutes.
10. Don’t forget to add your favorite whipped cream to the top of your slice!  
11. Refrigerate and eat within a few days or freeze for up to one month.

Switch it up: Make Pumpkin Pie Cupcakes

These are a great option for individual servings and the main adjustment you’ll need to make is cooking time. I cooked the ones pictured for 15 mins at 425ºF, and then another 10 minutes at 375ºF (instead of 35-45 for a full pie). Basically, you’re looking for them to puff up, darken and split. That’s the sweet spot.

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