BadKitty gave us a Thanksgiving treat!

I have only made the eggnog {great!}, but the rest looks delicious!



" Good morning, and Happy Thanksgiving! I know some of you are probably up already
preparing for your feasts.. or if you're like me, you haven't been to sleep all night!


I'm sure there are at least a few of you out there, who are still cooking and baking
many of your dishes and desserts fresh, today, so I thought I'd hurry up and offer you
some ideas and inspiration, by sharing a little of what I've been working on the last
few days, and hours.....



-TAZO Chai.............
.......... PumpCanna Pie-

With a Vanilla Sugar & Pecan Topping

This pie is just as good around Christmas and the New Year, as it is today.

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This special twist on the old pumpkin pie, is an old holiday favorite around my house, that I used to make for a friend every year (well, every year that I remembered to! )



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You will need:


- 1 can pumpkin, roughly 15 ozs

- 14ozs sweetened condensed milk (I like to use a powdered full cream milk from Australia)

- 1/3 - 1/2 cup sugar (less if using sweet milk)

- ¼ cup brown sugar

- 2 eggs

- ¾ tsp ground cinnamon

- ¾ tsp ground nutmeg

- ½ tsp ground ginger, or 2 tsp fresh

- ¼ tsp clove (or allspice)

- ¼ tsp salt

- 6 - 8 doses canna or hash oil

- Pastry crust, made with or without canna, as seen in this past recipe... just subtract the bouillon, use a little less water, and the baking powder is optional:
A Canna Pastry Recipe



Note: If you are looking for as much potency as possible, with as little degradation as possible, do NOT use canna in your pastry crust.... simply add all your potent oil to the filling, as directed, where it will remain -the safest- during baking.
Adding hash oil to the crust is more a 'gourmedible' technique, than it is a medible technique; any potency contained and baked in the outer-most edges of the dough itself, is much more likely to degrade, than any potency contained in the center. It is done more for the very subtle hashy flavor, and so it can be said that, "this dough was made with hash, as well...".... la-dee-da.


*** Optional; Tazo Chai tea mix, or bags

*** Optional; ½ - ¾ cup chopped pecans, + ½ cup brown sugar, + ¼ cup white sugar, + 1 tsp flour, + ½ tsp vanilla, & pinch of nutmeg. Blend, then top the pie with this mixture, 10 - 15 minutes before it's finished baking.



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I'll go through the pastry crust briefly with photos... (a full recipe can be found here:A Canna Pastry Recipe .....again, just subtract the bouillon, use a little less water, and the baking powder is optional...)

Crust:

You should always make your crust in advance, up to a full day in advance if possible!

Keep your butter and coconut oil as cool as possible, but still manageable. Dice it up into little chunks, using two butter knives. Optional; toss with melted canna/hash oil.





Add your flour, salt and sugar. Blend using your knives until it creates pea-sized lumps, then later, use your hands.




Add 1 - 2 Tbsp water. Blend further, then roll into a ball.

Wrap and refrigerate for at least 1 - 2 hours, before flattening.




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Filling:

Heat your milk gently, and if you're using a solid canna oil, dissolve it in the warm milk now. Add your spices, your salt, your eggs, and your sugar. Whisk, or blend in a blender.









I use less total milk, but concentrate it with more milk powder, and make up for the rest of the liquid content using a Tazo Chai tea mix.. I've used the bags, steeped in the warm milk, as well as the boxed mix over the years.



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Add this very-fragrant mixture to your pumpkin in a separate bowl, mix only briefly until just-blended, and line a 9" pie dish with your pastry crust.









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Pre-heat your oven, to 420 f.


Fill the pastry crust with your spiced, pumpkin canna milk, filling.





Place it in the oven for 15 - 20 minutes, then reduce heat down to 350 f and continue baking for an additional 30 - 35 minutes if adding pecan topping, or 35 - 45 minutes if leaving your pie as it is. If adding a pecan topping, you will be continuing baking until the total time is reached.





Add your topping, and bake for an additional 10 - 15 minutes.






Allow to cool fully (pumpkin pie is often best, the next day!), and enjoy with some hash infused whipped cream, photos and recipe for that to be included sometime after Thanksgiving... this way, at least you'll be ready for Christmas. =-)






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Enjoy! " From: - BadKittySmiles (full photo tutorial found here: -TAZO Chai PumpCanna Pie- )
FriendsOfKat Reviewed by FriendsOfKat on . Medical Grade Oils, Edibles, Drinkables & More, from guru BadKittySmiles Hello there, thought some of you peep's may find these recipes useful.... The below recipes have been benefiting, and improving the quality of life of medical patients around the country, and the globe. Whether clinic or caregiver edibles fall short of your needs, or if you feel you may be a person suffering from 'edible immunity', Kat (who also suffers from digestive/absorptive disorders) and her tutorials can help you. Using these guides, our own patients are getting much more Rating: 5