Sunday, November 22, 2009

CLASSIC HEMP RECIPE FOR THANKSGIVING.


PUMPKIN HEMP PIE

Give thanks that it’s totally legal.

Ingredients:

  • 1 (9 inch) unbaked deep dish pie crust
  • 2 eggs
  • 2 cups fresh pumpkin puree
  • ¼ cup Living Harvest Hempmilk (Tempt)
  • 3/4 cup granulated sugar
  • 1 tablespoon Hemp flour
  • 1 teaspoon
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • ¼ teaspoon ground ginger

Directions:

  1. Prepare and roll pastry for single-crust pie.
  2. Line a 9" pie plate with pastry.
  3. Trim; crimp edge as desired.
  4. In a large bowl stir together eggs, pumpkin, and half-and-half.
  5. Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
  6. Pour pumpkin mixture into pastry-lined pie plate.
  7. To prevent over browning, cover edge of pie with foil.
  8. Bake in 375 F oven for 25 minutes.
  9. Remove foil.
  10. 
Bake for 40 minutes more or until a knife inserted near the center comes out clean.
  11. 
Cool on a wire rack.
  12. Cover and refrigerate within 2 hours.

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