Who doesn’t love a good pumpkin pie for dessert during the holidays? Unfortunately, the traditional version of this delicious treat comes packed with saturated fat and calories. Just one little slice of pumpkin pie can pack a whopping 323 calories with 13 grams of fat. Sure, every little bite is a taste of heaven and will flood your brain with ecstasy, but is it worth it? After consuming a traditional holiday meal before dessert, most people are already over their recommended calorie intake for the day. Adding dessert after an over consumption of food will only add to the waistline. That’s why I came up with a simple dessert that will give your taste buds and brain the joy of spiced pumpkin pie without all the guilt, while also bestowing some medical benefits.
Making a pie from scratch takes dedication, passion, love and time. Even for the early birds, the hours seem to dwindle rapidly as all the food for the day is being prepared. Most of the time pies are either made the day before or made bright and early the day of a celebration. Thankfully, this recipe can be made quickly if you prepare both the infused coconut milk and flaxseed mixture beforehand. Then, as the other parts of the feast are ready, you can throw the pudding in the oven to ensure that your guests have a delicious, warm dessert ready for them at the close of dinner.
The strain Black Domina is one of my favorites to pair with pumpkin as it possesses a strong spiced pepper smell when bruised. The flavors of pepper from Black Domina and the sweet spice of pumpkin custard marry perfectly on the pallet. Not only do the flavor profiles match perfectly but the strains effect make it picture-perfect to pair with desserts that follow a heavy meal.
At 95 percent indica and testing between 18-20 percent THC, this strain will lull you into a deep state of relaxation with a deep narcotic feeling on the body. Medically speaking, this strain is perfect to treat migraines, insomnia, anxiety, depression, nausea or tummy troubles and pain.
This pudding is the perfect way to end a wonderful meal with family and friends at a loving dinner table. Happy Holidaze!
Black Domina Vegan Spiced Baked
Servings: 5 (recipe can be doubled or tripled to adjust for extra guests)
Mise en place
1 can of pumpkin (15oz)
1 cup canned whole coconut milk infused with 5 grams of Black Domina
¾ cup vegan brown sugar
8 teaspoons ground flax seed
8 teaspoons water
1 teaspoon cornstarch
2 teaspoons pumpkin pie spice
1 teaspoon sea salt
1 teaspoon Mexican vanilla extract
1 teaspoon almond extract
In a small bowl add the ground flaxseed and water. Mix until it forms a paste and let it rest in the refrigerator for 18 minutes. After the 18 minutes, pull it from the fridge. You can also make this mixture in advance and let it sit in the fridge until you’re ready to make the baked pudding.
In a mixing bowl combine the pumpkin, coconut milk, brown sugar, flax seed mixture, pumpkin pie spice, sea salt, cornstarch, Mexican vanilla extract and almond extract.
Preheat the oven to 350 degrees. Gently oil five small ramekins and pour the pumpkin pie batter into the dish. Bake for 55 minutes. Now pull the ramekins from the oven. Serve the baked pumpkin pudding with a dollop of vegan whipped cream on top.
Add the whole coconut milk and ground Black Domina to a double boiler. Cook this mixture on the 5/6 setting on the stove for 1 hour. During the hour, gently work the cannabis periodically into the milk. Then strain and cool.
Do you cook with cannabis? Tell us your recipes in the comments below.