What says fall more than pumpkin desserts? So this month we are busting out our favorite Thanksgiving dessert, with a little twist to help get you through the holidays. This is a large recipe and will make enough to save.
As always, be mindful of your dosing with cannabis-infused edibles. This recipe makes 60 bars, please use a calculator or consult a professional to calculate dosing. In this recipe, our infused oil was created with 3.5 grams of flower with roughly 15% THC and 1% CBD, it yielded approximately 8.75mg dosage per bar.
Edibles can take up to 2 hours to take effect and have effects lasting up to 8 hours. Be smart.
Infusion needed: Infused oil
Ingredients:
- 1 C infused vegetable oil (we used canola)
- 2 C sugar
- 4 eggs
- 2 C all-purpose flour
- 2 tsp salt
- 2 tsp baking powder
- 2 Tbsp pumpkin pie spice
- 2 C canned pumpkin
- 1 tsp baking soda
- 8 ounces cream cheese
- 3 C powdered sugar
- 1 tsp vanilla
- 3/4 stick infused butter
- 2 Tbsp. milk
Method:
- Mix first set of ingredients together
- Pour onto greased jelly roll pan, 11×17 works best.
- Bake at 350 for 20-25 minutes, until just set. (Do not overcook)
- Let cool completely before frosting.
To make frosting:
- Whip cream cheese and butter together
- Slowly add in liquids, fold in sugar until frosting reaches desired flavor and consistency
- Sprinkle with pumpkin pie spice and some toasted, chopped pecans if you’re feeling a little fall-la-la-la.
Bars store well and can be frozen for up to 6 months.
What do you think?