Whipped cream cheese pumpkin pie
It’s that time of year again, when everyone whips up a pumpkin version of all their favourite treats and drinks, with the most common go-to solution being pumpkin pie. It’s fast, easy, and impossible to mess up, and it’s widely enjoyed by most families around the holidays, but when you’re adding cannabis to the mix, there’s no reason not to fluff things up a bit with a creamy cheese twist that’s sure to impress.
The powerful cannabinoids you seek are contained in a single ingredient, infused whipped topping, so be sure to head on over to our guide that will show you how to make some, before getting started here.
Cream cheese pumpkin pie recipe
If you’re looking for a no-bake pumpkin recipe that will have all your guests buzzing for months after tasting it, then this cream cheese pie is the one! With a flavour combination of two delicious favourites that are unique and delightfully complementary, a texture that’s out of this world, with two distinctly different, thick layers that will melt in your mouth, this cannabinoid-infused dessert stands out from the rest.
Preparation time: 20 minutes
Cooling time: 4 hours 10 minutes
Calories: 249 per serving
Servings: 8 slices
Pumpkin layer ingredients
- 1 cup of milk
- 15 ounces pure pumpkin puree
- 7 ounces (two 3.5 ounce packages) of instant vanilla pudding powder
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon ginger
Cream cheese layer ingredients
- 1 store-bought graham cracker crust
- 1 ½ cups cannabis-infused whipped topping
- 4 ounces cream cheese (softened)
- 1 tablespoon milk
- 1 tablespoon granulated sugar
- Large mixing bowl
Combine the milk, puree, pudding powder, cinnamon, cloves, and ginger by whisking the pumpkin layer ingredients together in a large bowl until the mixture is smooth and lump-free.
Let the pumpkin base sit for 5 minutes to thicken at room temperature.
While you wait, it’s time to get started on the cream cheese layer, so cream the milk, cream cheese and sugar together in another large bowl using an electric mixer on medium to high speed.
Take a silicone spatula, and gently spoon the whipped topping into the bowl, before slowly stirring it into the cream cheese mixture.
Pour the cream cheese layer into the bottom of the prepared pie crust and use the spatula to smooth out the surface as much as possible.
Spread the thickened pumpkin mix from earlier over the cream cheese layer.
Place the pie in an airtight container or cover it with saran wrap before placing the whole thing in the fridge to set for at least 4 hours.
Slice, serve and enjoy this elevated dessert responsibly!
Serving and storage tips
Typically pumpkin pies are left on the counter for up to a few hours, as everyone gets to dessert at a different pace, but with cream cheese as a base, this one will need to be refrigerated and stored in an airtight container as much as possible. Chilled, this dessert will stay fresh for 3 whole days. Unfortunately, this pie isn’t one that can be stored in the freezer, cooked or otherwise, so be sure to carve out enough time to cook and enjoy this special snack.