Tag: recipes

Use These Cannabis Products to Make 5 Infused Fall Recipes

The crackle of fire, the pop of colorful foliage, the taste of cannabis-infused apple butter – classic autumn, am I right? Below, find five cannabis-infused dishes using fresh fall produce, seasonal flavors, and warm autumnal spices to make the most of the best season of them all.

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Recipe: Baked Apple Donuts With Maple-Cannabis Glaze

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Header image: bhofack2/iStock

Recipe: Baked Apple Donuts With Maple-Cannabis Glaze

Apple maple donuts are a delicious alternative to the more common apple cider donuts. This recipe produces a dozen delicious donuts made with applesauce and apple spice, each topped with a sweet cannabis-infused maple glaze.

Cannabis Product: GanjaEats Maple Syrup (available in California)

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Baked Apple Donuts With Maple-Cannabis Glaze

Ingredients

Donuts

  • 3 eggs
  • 2 cups whole wheat flour
  • 1 ¼ cup granulated sugar
  • 1 ½ teaspoon baking powder
  • ¼ cup melted coconut oil
  • 1 ¼ cup applesauce, at room temperature
  • 4 tablespoon orange juice
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon apple pie spice
  • 1 teaspoon salt

Maple Glaze

  • 2 ½ tablespoons GanjaEats Maple Syrup
  • 1 cup powdered sugar
  • 2–3 tablespoons heavy cream
  • ¼ teaspoon maple flavoring
  • ⅛ teaspoon salt

Directions

  1. Preheat your oven to 350˚F. Grease two donut trays (enough for 12 donuts total).
  2. In a large bowl, combine applesauce, eggs, and sugar. Give these a light mix, then slowly add the orange juice, flour, baking powder, apple pie spice, vanilla, and salt. Blend well, then add the coconut oil and give it another good stir.
  3. Scoop the batter carefully into each donut pan, spreading the batter evenly. Put trays in oven and bake for 15–18 minutes, until golden in color. A toothpick should come out clean when poked into the donut. Allow to cool slightly, then remove donuts from tray and set them aside on a wire rack to cool thoroughly.
  4. While the donuts bake, combine the infused maple syrup, powdered sugar, heavy cream, maple flavoring, and salt to make the glaze. Mix well until you reach a creamy consistency.
  5. Once donuts are completely cooled, dip the top of each one into the glaze, coating them evenly. Return to rack glaze-side up and allow to set.
  6. Once glaze is set, the donuts are ready. Enjoy while they’re fresh!

Header image: (CowlickCreative/iStock)

Recipe: Apple Pumpkin Canna-Muffins

These cannabis-infused muffins feature all our favorite autumn flavors: pumpkin, apple, cinnamon, nutmeg, and even cloves. They’re the perfect sugary snack for pick-me-ups during your foliage hike.

Cannabis Product: Sweet Amber Cannasugar (available in California)

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Apple Pumpkin Canna-Muffins

Ingredients

Muffins

  • 2 ½ cups Granny Smith apples, peeled and diced
  • 1 ¼ cups canned pumpkin
  • 2 large eggs
  • ½ cup vegetable oil
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup Sweet Amber Cannasugar
  • ½ cup light brown sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon vanilla

Topping

  • ¼ cup light brown sugar
  • 2 ½ tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, diced
  • 1 teaspoon cinnamon

Directions

  1. Grease a muffin tray with non-stick cooking spray, and pre-heat oven to 350˚F.
  2. In a large bowl, combine cannasugar and all dry ingredients.
  3. In a separate large bowl, whisk together the pumpkin, eggs, vegetable oil, and vanilla.
  4. Using either a standing or handheld mixer, slowly blend the dry and wet ingredients together, then add the diced and peeled apple pieces and blend thoroughly.
  5. Make the topping by combining all of the ingredients together in a bowl and mix until butter chunks have broken down to pea-sized pieces.
  6. Fill muffin tray with batter almost to the top of each cup, leaving a little room, and sprinkle the topping on top.
  7. Bake for 20–24 minutes; a toothpick should come out clean when stuck into the muffins. Allow to cool, remove muffins from tin, and enjoy!

Header image: bhofack2/iStock

Recipe: Cannabis-Infused Mushroom Soup

Autumn is mushroom season! Everywhere you look, you’ll see mushrooms bursting out of the ground, usually amongst a scattering of pine needles. When the farmer’s markets are overflowing too, this dreamy, creamy infused mushroom soup is the perfect way to enjoy them.

Cannabis Product: Evergreen Organix Cannabutter (available in Nevada and California)

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Marijuana Mushroom Soup

Ingredients

  • 16 ounces sliced Shiitake mushrooms
  • 2 tablespoons minced dry onions
  • ½ cup Evergreen Organix Cannabutter, divided
  • ¼ cup flour
  • 2 ½ cups half-and-half
  • 2 cups heavy cream
  • ½ teaspoon garlic salt
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Directions

  1. Begin by melting half of the cannabutter in a large sauce pan. Stir in the sliced Shiitake mushrooms and garlic salt; cook until the mushrooms are tender, then drain and set the mixture aside.
  2. In another large sauce pan, melt the remaining cannabutter. Add the flour and combine, cooking for one minute.
  3. Slowly add the heavy cream and half-and-half, stirring to combine. Add minced onions, salt, pepper, and garlic powder. Stir well and bring the mixture to a boil. Cook for two minutes.
  4. Remove from heat, add the mushrooms to the soup, and stir well. Serve and enjoy!

Header image: FoodieMedia/iStock

Recipe: CBD Apple Butter

Apple butter is a versatile and tasty fall treat that can be used as anything from a topping for sundaes or biscuits to a garnish for baked sweet potatoes. It makes a great gift, and that goes double for this cannabidiol-infused version.

Cannabis Product: Swifts Cannabees Pure CBD Honey (available in Washington)

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CBD Apple Butter

Ingredients

  • 3 pounds Honeycrisp apples
  • ⅓ cup Swifts Cannabees Pure CBD Honey
  • ⅓ cup sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice

Directions

  1. Core, peel, and chop the Honeycrisp apples.
  2. In a two-quart (or larger) slow cooker, combine the infused honey, sugar, cinnamon, cloves, and allspice. Add the apples, and stir to evenly coat them.
  3. Cook on low for 6–7 hours. Remove the lid and stir the apples so that they fall apart and turn mushy. Continue cooking with lid removed for an additional 30–60 minutes, allowing the apple butter to slightly thicken.
  4. Just before removing apple butter, add an additional tablespoon on the infused honey and stir well.
  5. Store in airtight Mason jars, or serve fresh and enjoy!

Header image: bhofack2/iStock

Recipe: CBD-Infused Chocolate Lava Cakes

If plunging your spoon into a piping-hot chocolate cake and watching molten cannabis-infused chocolate spill from within sounds like your idea of a decadent experience, we’ve got the recipe for you. These single-serving chocolate lava cakes are each infused with 5mg CBD (you can sub a THC tincture, if you prefer) and are pretty much guaranteed to bring you back for a second serving in the same sitting. Serve with a scoop of vanilla ice cream, of course.

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Cannabis-Infused Chocolate Lava Cakes

Start to finish: 20 minutes

Yields: 4 cakes

Approximate dosage: 5mg per cake*

Ingredients

  • 1 cup unsalted butter, plus more for buttering the ramekins
  • 1 cup bittersweet or semisweet chocolate, chopped
  • 2 full eggs plus 2 egg yolks
  • ½ cup granulated sugar
  • 20 milligrams’ worth of CBD tincture (you can use THC tincture if you prefer)
  • 2 teaspoons flour, plus more for dusting the ramekins

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Directions

  1. Preheat your oven to 450˚F.
  2. Place the butter in a bowl and microwave to melt. Add the chocolate to the hot butter and stir until the chocolate melts.
  3. In a medium bowl, combine the two eggs, two additional yolks, sugar, and your cannabis tincture and beat until light and thick, about one minute. Add the egg mixture and the flour to the melted chocolate and beat until fully incorporated.
  4. Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to three hours if you’d like; just bring them back to room temperature before baking.)
  5. Place the ramekins on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set, about 7–9 minutes. The cakes should still jiggle slightly when shaken. Remove from the oven and allow to rest for one more minute.
  6. Put a plate on top of the ramekin and (using a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Enjoy immediately.

Pro Tip: Add a scoop of ice cream or a dollop of whipped cream to the cakes if you like. Some cherry or raspberry preserves also accompany this dessert well. Bon appétit!

This recipe was developed in partnership with Tilray. Tilray and Leafly are both owned by Privateer Holdings.

*Note: The amount of cannabis tincture specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your tincture and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

Recipe: How to Make Cannabis-Infused Cheese

“Cheese is milk’s leap toward immortality” — Clifton Fadimen, American intellectual and author

As a cheese lover and cannabis consumer, the fantasy of an cannabis-infused charcuterie plate drove me to discover whether or not you could infuse cannabis into cheese.

The short answer is, yes. Yes, you can infuse cheese with cannabis, and today I’m going to teach you how. The following recipe makes a farmhouse or farm-style cheese, which I chose for its simplicity. This creamy, lactose-rich type of cheese require very few ingredients and is perfect atop crackers and breads.

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Below is a short list of the ingredients and accoutrements you will need to start your journey as a novice infused cheesemaker.

Containers and Utensils

  • Measuring cup
  • Food thermometer
  • Cheesecloth (this comes in handy for making cannabis butter and coconut oil, too)
  • Food-grade twine/cloth string
  • 2 mixing bowls
  • Sauce pot and glass nesting bowl to make a double boiler
  • 1 cheese bowl/ramekin 3-4 inches deep, preferably with a lid

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Ingredients

  • 1 quart whole milk
  • 1 cup buttermilk
  • Up to an 1/8th of your preferred variety fresh cannabis
  • The juice of a whole lemon (2 – 4 teaspoons)
  • Sea salt
  • Pepper
  • Herbs (optional)

Extras

  • Crisps, rosemary crackers, bagel chips, crusty bread, etc.
  • Quince paste or apricot jam
  • Hard salami or cured prosciutto
  • Pistachios, heirloom tomatoes

Directions

As with all cannabis edibles, the first and most essential step is decarboxylating your cannabis flower.

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Next, grind your cannabis into a medium fine consistency.

Place your cannabis in a small oven-safe bowl or dish and bake at 220 degrees for 30-60 minutes (or until the bud is nicely toasted and light brown throughout). Generally speaking, the more surface area the better, so a tray/baking sheet may work better than a bowl.

Prepare your double boiler by filling your sauce pot almost half full of water. Bring water to a boil and place glass bowl on top. This type of indirect heat will infuse your milk without scalding its delicate fats and proteins. Add your decarbed cannabis to the glass bowl and slowly pour in 2 cups of whole milk. Place a lid on your double boiler and let the milk infuse for at least 2 hours, stirring periodically to prevent a film from forming.

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Strain your milk mixture through several layers of cheesecloth, squeezing the contents of all residual milk. This infused milk can be added to coffee, poured over cereal, or used in a variety of other recipes.

Add your cannabis-infused milk and the rest of your whole milk to a sauce pan. Place milk on medium-low heat and bring contents to about 175 degree Fahrenheit or right before it begins to simmer. At this point, pour in your half cup of buttermilk to add acidity and fat content to our milk mixture. (Remember, THC binds to fat, which is why fat is such an essential ingredient to cannabis edible infusion.)

Immediately add two teaspoons of lemon juice to your milk + buttermilk mixture and remove it from the heat. This will begin the curdling process, where the milk will separate in to curds (our future cheese) and whey (residual milk liquid leftover). This process should take about 10 minutes and leave you with a thick formation of curds atop the liquid whey.

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Now we separate our curds and whey. Place several lays of cheesecloth over a strainer and place that strainer (or colander) over a bowl. Gently spoon your curds out of your bowl or pot. Do not smash them down just yet. Simply let the curds and whey separate, getting as much of the fatty curds as possible. Although your whey mixture might only have 1/10th of the potency as your fatty curds, save it for re-purposing in smoothies, pancakes, or sourdough bread.

Tie your cheesecloth tight with food-grade twine, then tie it to a wooden spoon and suspend it over a bowl for 30 minutes to drain the cheese of any excess liquids. After 30 minutes, open your cheesecloth and season your freshly made fromage blanc. At a minimum add salt, but feel free to customize your fresh cheese with herbs, spices, nuts, and berries. Pack your fresh cheese into a ramekin or serving bowl, cover, and let rest overnight. This will allow the cheese to gain a richer depth of flavor and be generally easier to serve.

Serve with a light drizzle of olive oil and cracked pepper, and bam, you’ve made homemade cheese! This creamy cheese can be used like a ricotta or cream cheese, so feel free to add it to or spread it on all sorts of foods. As with all edibles, dosage control is imperative. Start with less and enjoy your cheese over an afternoon. This will give you a better sense of the cheese’s overall potency and won’t be a total gut-bomb.

Adapted from this YouTube tutorial. Also, check out this DIY cannabis cheese video if you need additional help.

CBD + Adaptogens = Beauty? This NYC Brand Thinks So

While you may have ingested cannabis for recreation or medicine recently, you probably haven’t considered consuming it to make yourself more beautiful. But cult-favorite natural beauty retailer CAP Beauty is taking edibles in a new direction. Their latest product is The Daily Hit, a CBD oil laced with reishi mushrooms and adaptogens. It’s carefully formulated to taste good in your kale salads and green smoothies, and is intended to make you glow from inside out.

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Co-founders Kerrilynn Pamer and Cindy DiPrima are well known in the industry for helping transform the natural beauty category from crunchy hippie products to luxury-oriented, Instagram-ready vanity table staples. With CAP (which stands for Clean and Pure), they’re applying their magic touch to cannabis—and as a testament to their success, the first batch of The Daily Hit sold out in two days. It costs $96 for 3.3 fluid ounces—and we’re sorry to say that it won’t get you high.

Pamer and DiPrima are well acquainted with the pain-relieving and anti-inflammatory properties of CBD, having sourced and sold CBD topicals from Denver-based cannabis brand Apothecanna in Pamer’s first store, Castor & Pollux, for years. Customers loved them. “[Cannabinoids] go deep,” DiPrima tells Leafly. “It felt more like something that you engage with and not something that you swallow as a supplement.”

Unlike other CBD oils on the market, The Daily Hit includes adaptogen herbs, which have been used in Eastern societies for centuries and have recently been en vogue as well as in Vogue (the September 2017 issue, to be exact). The term “adaptogen” was coined in 1947 by Russian pharmacologists Israel I. Brekhman and N.V. Nazarev, who observed that certain herbs could help the body fight the physical and mental side effects of stress.

For example, reishi mushroom, an ingredient in The Daily Hit and a popular adaptogen, is known for boosting immunity. Astralagus, another ingredient, is known for increasing blood circulation. And crushed-up sea pearl powder—yes, the same pearls used in your great-aunt’s favorite necklace—is a source of amino acids and, according to DiPrima, can help boost the glow of your skin from within. The CBD itself is sourced from an environmentally friendly grower in Europe. Users are encouraged to take half a teaspoon a day drizzled on their salads or blended into their post-workout protein shakes. “We absolutely wanted it to taste good,” DiPrima explains.

For the product’s launch, CAP Beauty partnered with Chef Mary Ellen Amato (known in New York for her award-winning sandwiches at Court Street Grocers) to create a healthy brownie edible, which was delivered to beauty magazine editors around the city for a mid-afternoon boost. They were tasty, so we’ve included the recipe below.

The next time you’ve got the munchies, prepare a batch of Amato’s CBD brownies using The Daily Hit or your favorite edible CBD oil. They’re delicious, healthy, and just might make you feel a little more beautiful.

Recipe: CBD Beauty Brownies

Start to finish: 45 minutes

Yields: 12 brownies

Approximate dosage: Depends on potency of CBD oil

Ingredients

2 tablespoons ground flax seeds
4 tablespoons filtered water
⅓ cup coconut oil
⅓ cup coconut sugar
2 tablespoons maple syrup or coconut nectar
1 teaspoon vanilla extract
½ cup full-fat coconut yogurt
1 teaspoon edible CBD oil (such as The Daily Hit)
¾ cup coconut flour
¼ cup quinoa or brown rice flour
½ cup unsweetened cocoa powder
¼ teaspoon Himalayan pink salt
½ cup cacao nibs (optional)

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Directions

  1. Preheat oven to 350˚F. Grease a small baking tray with coconut oil.
  2. In a small bowl, mix ground flax and water. Allow mixture to sit for 10 minutes for the flax to absorb the water. Reserve.
  3. In a small saucepan, gently warm the coconut oil with the coconut sugar and maple syrup. Stir frequently to avoid scorching. When the sugar starts to dissolve, switch off the heat and let stand for five minutes to cool.
  4. Meanwhile, toss the coconut flour, quinoa flour, and pink salt in a large mixing bowl and whisk to combine. Set aside.
  5. Return to the sauce pan and add the vanilla extract, coconut yogurt, and CBD oil. Stir thoroughly to mix well. Add flax mixture and mix again.
  6. Using a spatula, gently fold wet ingredients into dry ingredients. Once batter is combined, pour into greased baking tray. Top with cacao nibs and bake for 15–20 minutes or until the top begins to harden slightly.
  7. Let cool for a few minutes. Enjoy!

*Note: The amount of cannabis oil specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your oil and the dosage you desire.

Recipe: White Bean Soup With Parsley-Walnut Cannabis Pesto

Soup warms our bodies, and cannabis warms our souls. It goes without saying that cannabis-infused soup is a perfect pairing.

This white bean soup topped with cannabis pesto incorporates the perfect amount of THC or CBD tincture to provide a warm glow on a cool night. If you’d prefer more than five milligrams per serving, add additional cannabis tincture—or just dish up another delicious bowl of soup.

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White Bean Soup with Parsley-Walnut Pesto

Start to finish: 30 minutes

Yields: 16 servings

Approximate dosage: 5mg per tablespoon of pesto*

Soup Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 2 medium yellow onions, chopped
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • Two 32-ounce cans (8 cups) white beans, drained and rinsed
  • 4 cups of vegetable stock (chicken stock or water may be used, if preferred)
  • 8 ounces Parmesan cheese, grated
  • Salt and black pepper to taste

Pesto Ingredients

  • ¾ cup walnut pieces
  • ½ cup Parmesan cheese, grated
  • 1 clove garlic, peeled
  • ¾ cup extra-virgin olive oil
  • 80 milligrams’ worth of your favorite THC or CBD tincture
  • 1 cup fresh basil
  • ½ cup fresh parsley

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Soup Directions

  1. In a Dutch oven, warm the olive oil over medium heat. Add onion, celery, and carrot. Cook, stirring frequently, until the onions have turned translucent, around five to eight minutes. Keep the pot covered when not stirring.
  2. Add garlic and continue stirring. Cook for two minutes, paying close attention to keep the garlic from burning.
  3. Add thyme and sage. Continue cooking until vegetables are browned and beginning to crisp around the edges.
  4. Pour in the white wine and scrape up any browned bits from the bottom of the pan with the liquid.
  5. Once the liquid has evaporated, add white beans and vegetable stock. Cover the pot and raise the heat to bring to a boil, then reduce heat to low and simmer soup until liquid has thickened slightly and beans are heated through.
  6. Remove soup from heat. Add Parmesan and stir until cheese has melted. Add salt and pepper to taste.

Pesto Directions

  1. Combine the walnuts, Parmesan, garlic, basil, and parsley in a food processor or blender. Process until finely chopped.
  2. Add cannabis tincture and process until thoroughly mixed.
  3. Continue to puree, adding the olive oil in a steady stream through the top opening until all oil has been incorporated.
  4. To serve, ladle soup into bowls and top with a tablespoonful of pesto. Enjoy with a piece of good, crusty bread.

This recipe was developed in partnership with Tilray. Tilray and Leafly are both owned by Privateer Holdings.

*Note: The amount of cannabis tincture specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your tincture and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

Recipe: Cannabis-Infused Mini Pumpkin Cheesecakes

Let’s be honest—we’re all obsessed with pumpkin sweets. Luckily, there’s no reason that obsession has to stop with our edibles. These cute mini-cheesecakes are the perfect pièce de resistance for your next seasonal dinner party or 420-friendly gathering (and they’re just as nice savored on the couch over the course of an evening Netflix marathon).

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Infused Pumpkin Cheesecakes

Start to finish: 45 minutes

Yield: 15 cheesecakes

Approximate dosage: 20mg per serving*

Ingredients

  • 2 cupcake pans
  • 15 cupcake liners
  • 15 ginger or molasses cookies (look for small, circular ones)
  • One 8-oz package of cream cheese, softened
  • One 15-oz can pumpkin
  • 1 cup sugar
  • ¼ teaspoon salt
  • 1 egg plus 2 egg yolks, lightly beaten
  • 1 cup half and half
  • ¼ cup melted cannabutter
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ⅛ teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • Whipped cream (optional)

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Directions

  1. Preheat oven to 325˚F.
  2. Line pans with cupcake liners. Place one cookie at the bottom of each lined cup.
  3. In a large bowl, beat the cream cheese with a mixer until smooth. Add the pumpkin and beat until combined.
  4. Add sugar and salt and mix until incorporated.
  5. Add the eggs, yolks, half and half, and cannabutter. Mix thoroughly to ensure even distribution of the cannabutter throughout the mixture. Add vanilla and spices and mix until incorporated.
  6. Ladle the pumpkin pie filling into the prepared cupcake pans, almost to the top.
  7. Bake 25 to 30 minutes, or until centers are almost set. Remove from oven and allow to cool at room temperature. Refrigerate for at least 2 hours before serving.
  8. Top with whipped cream and enjoy!

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This recipe was developed in partnership with Tilray. Tilray and Leafly are both owned by Privateer Holdings.

*Note: The amount of cannabutter specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.