Recipes

Makes 8 slices, 25 mg Azuca CBD each 

Ingredients

Graham Cracker Crust- 

1½ cups pulverized graham crackers 

3 Tbsp sugar 

Pinch salt 

5 Tbsp + 1 tsp melted, unsalted butter   

Pie Filling- 

1 Tbsp all-purpose flour 

1 tsp ground cinnamon 

1 tsp salt 

Pinch ground nutmeg 

2 cups fresh or canned unsweetened pumpkin puree 

1⅓ cups heavy cream 

3 large eggs 

⅓ cup packed light brown sugar 

3 Tbsp + 2 tsp white granulated sugar 

5 tsp Azuca CBD Sugar

1 Tbsp vanilla extract 

2 Tbsp chopped candied ginger (optional) 

Process

1. Preheat oven to 350°F. 
2. To make the graham cracker crust, stir together crumbs, sugar, and salt. Pour in melted butter and mix until evenly combined. Press the crumb mixture into a 9” pie tin with your fingers until you’ve formed an even, ⅛” thick layer. If you have an extra aluminum pie tin, lay it over the graham cracker crust and press firmly to further compact the crumbs. If you do not have a spare tin on hand, use a combination of your fingers and the bottom of a clean bowl or glass to press the compact the crust. 
3. Uncover your crust and bake for 8 minutes, until slightly browned and aromatic. Cool completely. 
4. Turn down the oven to 325°F.   
5. In a small bowl combine flour, cinnamon, nutmeg, and salt. Set aside. 
6. In the bowl of an electric mixer or in a large bowl with a whisk or immersion blender, combine pumpkin, cream, eggs, vanilla, brown sugar, white sugar and Azuca CBD sugar.  Blend thoroughly until smooth.   
7. Add dry ingredients and mix again until just combined.  
8. If using candied ginger, sprinkle on the bottom of your baked graham cracker crust.  
9. Pour filling into crust and place pie tin on a baking sheet before putting in the oven. 
10. Bake for 50-55 minutes. The filling should jiggle but not slosh. Cracks in the filling mean you have over-baked your pie.   

Allow to cool completely. Cut into 8 even slices and serve chilled with whipped cream.