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The Perfect Cannabis Infused Fall Recipes

The Perfect Cannabis Infused Fall Recipes

Autumn is quickly approaching, and we have some delicious cannabis infused fall recipes for you to try! From pumpkin cheesecake to spiced pumpkin bread, we’ve got the right foods to get you into the fall spirit.

Our top 3 cannabis fall recipes

 

Cannabis Infused Spiced Pumpkin Bread

Ingredients:

  • 3 cups sugar
  • 1 cup cannabutter
  • 4 eggs lightly beaten
  • 1 can solid pack pumpkin
  • 3 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 cup water

 

Directions:
1. In a large bowl combine the sugar, cannabutter and eggs.
2. Add the can of pumpkin to the combined ingredients and mix until incorporated.
3. Combine all of the dry ingredients and add to the pumpkin mixture alternating with water until it’s fully mixed in and a smooth consistency
4. Pour the batter into two greased 9×5 loaf pans. Grease the pans with cannabutter for an added kick.
5. Bake at 350 for 60-65 minutes or until a toothpick inserted to the center comes out clean.
6. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Cannabis Infused Pumpkin Cheesecake

Graham Cracker Crust
  • 15 graham crackers
  • ¼ cup sugar
  • 1 tsp ground ginger
  • 4 tbsp melted cannabutter
  • 4 tbsp regular butter, melted

 

Filling
  • 16 oz cream cheese, softened
  •  cup sugar
  • 2 tsp vanilla extract
  • 15 oz can pure pumpkin
  • 2 tsp pumpkin pie spice
  • ½ tsp salt
  • 1 tbsp lemon juice
  • 4 eggs, room temperature
Graham Crackers Crust Directions
1. Preheat oven to 325°F/160°C and position rack in center of oven. Lightly grease a 13 by 9-inch baking pan.
2. Using a food processor, ground graham crackers to fine crumbs. In a small bowl, combine graham cracker crumbs, 1/4 sugar, ground ginger & melted butters. Mix well & press firmly onto bottom of the prepared pan making an even layer.
3. Bake 15 to 18 minutes until edges are light brown. Remove from oven & let cool completely.
Filling Directions
4. Using a stand mixer fitted with a paddle (large bowl & a hand mixer will work as well) beat on medium-low speed cream cheese, sugar & vanilla extract until smooth. Add pumpkin puree, pumpkin pie spice, salt & lemon juice, mix until combined. Add eggs, one at a time & beat until incorporated. Pour pumpkin mixture into prepared graham cracker crust, spread evenly over the crust.
5. Place cheesecake in the center of the oven & bake for 45 to 50 mins until edges are light brown & center is just set.
6. Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap & refrigerate at least 4 hours or up to 24 hours before cutting.

Pumpkin Mac and Cheese with Bacon

Ingredients:

-1 pound pasta
-1 tablespoon olive oil (or bacon grease)
-1 cup onion, chopped
-1 clove garlic, minced
-3 tablespoons cannabutter
-2 tablespoons all-purpose flour
-2 cups whole milk
-1/2 teaspoon onion powder
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-pinch of nutmeg
-1 cup pumpkin puree
-3 cups freshly shredded cheese (I used a combination of sharp cheddar cheese and Dubliner.)
-8 strips thick cut bacon, cooked
-1/4 cup panko bread crumbs

Directions:

  • Begin by cooking your pasta according to the package directions. Strain the water from the cooked pasta and set the pasta aside.
  • Preheat your oven to 350 degrees F.
  • In a medium or large oven-safe Dutch oven, add a thin layer of olive oil (or bacon grease). Then add your onions and sauté they until they start to golden. Toss in your garlic and cook for another minute.
  • Next, melt your cannabutter with the onion and garlic. When melted, slowly whisk in the flour. Continue cooking and whisking for a minute.
  • Slowly mix the milk into the mixture until smooth. Continue to cook the mixture while stirring frequently until it bubbles and thickens. At this point, reduce the heat to low.
  • Stir in the onion powder, salt, pepper, nutmeg, and pumpkin puree until smooth. Then add your shredded cheese. (I like to reserve a handful of cheese to top off the dish.) Whisk the cheese cause until melted and smooth.
  • Remove from heat, add your cooked pasta, and stir. Then, add your bacon and stir.
  • Sprinkle the panko crumbs over top. Then top with the reserved (or extra) cheese.
  • Cover with a lid and bake for about 20 minutes until the cheese is melted and bubbling.

 

We hope you’ve enjoyed our favorite cannabis infused fall recipes! If you try any of them out, leave a comment below and let us know!

 

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