Recipe: Lactose Free Graham Cracker Crust Spiced Kief Pumpkin Pie

Share this with your friends

The aromatic of spice and pumpkin in a warm home always brings one delight and nostalgia. This sweet dessert is traditionally eaten during the fall and winter during holiday celebrations. In 1675, the first recipe for pumpkin pie was published in England. But pumpkin pie did not become a Thanksgiving and Christmas staple until the 19th century. Pumpkin pies have evolved over the years and each recipe that has been created is equally enjoyable. From pumpkin cheesecakes, to crustless pumpkin pie, to graham cracker crust pumpkin pie, to pumpkin soufflés, to vegan pumpkin pies etc., each dish is absolutely mouthwatering.

With this recipe, I wanted to create a simple lactose free pumpkin pie using pre-made graham cracker crusts. The reason for using pre-made crusts was to save time in the kitchen as preparing the pie filling takes less than 5 minutes. The goal in mind was to help with time management but also create a simple yet delectable pie. I was inspired to make this recipe as my husband is lactose intolerant and I wanted him to be able to partake in eating this lovely treat at the dinner table. So whether you are lactose intolerant or just choose to stay away from dairy products or are a lover of pumpkin pie in general, this recipe will surely delight your taste buds! Happy Danksgiving!

Mise en place:
1 can of pumpkin (15oz)
1 cup whole coconut milk (canned)
1 gram of Kief (from the strain of your choice)
8 dairy free mini graham cracker crusts tins (Keebler is a great option)
¾ cup vegan brown sugar
2 eggs
1 teaspoon cornstarch
1 tablespoon pumpkin pie spice
1 teaspoon Himalayan pink sea salt
1 teaspoon Mexican vanilla extract

In a mixing bowl combine the pumpkin, coconut milk, brown sugar, kief, pumpkin pie spice, pink sea salt, cornstarch, and Mexican vanilla extract.
Preheat your oven to 350 degrees. Carefully pour the pumpkin pie batter evenly into each mini graham cracker crust pie tin. Bake for 55 minutes. Pull from the oven and serve warm with whipped cream or ice cream. Or cool and serve at room temperature. Enjoy!

Your dosage will depend on what THC percentage the kief contains. I had a gram that contained 40% THC. Therefore, the pumpkin pie batter contained 400mg of THC. When divided into 8 mini pies, each serving has 50mg.

Still hungry? Check out previous recipes on Ladybud here.

Photo Credit: Jessica Catalano