Thanksgiving Pumpkin Pie with Meringue Topping

by Andre
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Andre’s Cannabis Pumpkin Pie.

A seasonal treat from our beloved Chef Andre, we hop eyou enjoy this special Pumpkin High, erm we mean pie, Pumpkin pie 🙂

Short pastry base:

  • 280 g spelt flour
  • 40g hemp seed flour
  • 1 teaspoon baking powder
  • 100 g sugar
  • Salt
  • 1 egg (size M)
  • 100 g butter Room temperature


  1. First, the spelt flour, hemp flour and baking powder are mixed evenly.
  2. Next, put the cream, egg, butter and sugar in a bowl, then add the flour mixture and mix to a smooth dough.
  3. Wrap the dough in cling film and place in the refrigerator for about 30 minutes.
  4. Roll out the short pastry on a floured work surface to a roundish shape of approx. 32 cm.
  5. Line a greased and floured cake tin of about 26 cm diameter with it and cut off any excess dough. Prick the cake base several times with a fork and cover with baking paper.
  6. For blind baking, put chickpeas on the baking paper inside the form and bake in the preheated oven with circulating air: 175 °C for 15-20 minutes on the middle shelf.
  7. To prevent the edges from getting too dark, cover the dough with aluminum foil for the first 10-15 minutes. Then take the peas and baking paper out of the tin and bake the base for another 5 minutes.

Pumpkin Filling:

  • 800g butternut pumpkin – in cubes
  • 150g brown raw cane sugar
  • 2 eggs
  • 250g mascarpone cream cheese
  • 3g cannabis flowers decarboxylated, finely ground
  • 6-8g cinnamon powder
  • Cloves -milled to a fine powder
  • 6-10g grated ginger


  1. The pumpkin cubes are steamed softly in a sieve over boiling water for about 12-15 minutes and pureed together with the cream cheese to a smooth cream conistency.
  2. Now add eggs and sugar and season with cannabis, cinnamon, ginger, and cloves, mix evenly, and season to taste.
  3. The finished mixture is now put into the pie base and smoothed out.
  4. Bake the Pumpkin Pie in the oven at 150°c for about 45 minutes until the filling has completely set.
  5. When the Pumpkin Pie has cooled down, garnish it with meringue.


  • 50g egg white
  • 150g cannabis lautering sugar*.
  • 2CL Water
  • pinch of salt
  • Sugar thermometer

(*the cannabis lautering sugar can be replaced by white sugar either completely or only partially)


  1. The egg whites are beaten stiff with a pinch of salt. At the same time, the lump sugar is placed in a pot and brought to a boil until it reaches 118°c.
  2. At 118°c, everything should be done quite quickly, because the lautering sugar is mixed into the beaten egg white at exactly the right temperature with a whisk or hand mixer and beaten until the mixture has cooled down to about 45°c.
  3. The mixture can now be evenly applied to the pumpkin mass with a piping bag or spatula. The egg mass should dry for about 30-45 minutes before the pie is now baked in the oven at 90°c convection oven for 60 minutes.
  4. Just before serving, brown the pie under the salamander or top heat in the oven under constant observation.
  5. As it cools down, it forms a crispy meringue crust.
  6. After standing a little longer, the crust can be baked crispy again by briefly applying intense top heat.

Enjoy with family and friends

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