Recipe: Pumpkin Chocolate Ice Cream Pie

Ice cream pie featured in High Times magazine

“That photo should be in a magazine 👏🥧”

It was! I created a recipe for the November 2021 issue of High Times, dedicated in memory of a friend who passed suddenly, made using ingredients she loved — Trader Joe’s Jo-Jos and ice cream.

As I stood in my kitchen transforming sugar and cream into a decadent ice cream pie, waves of cathartic tears washed over me. Grief comes in waves, and years later I still think of Katie.

Life is short. Have your pie and eat it too.

I was and still am so proud that my infused recipe made it into the once hallowed pages of High Times. As I sit here in my sick bed with the flu, an IG comment inspired me to share my the full recipe.

This is a 5-part recipe with multiple infusion options. Even if you feel too intimidated to make the whole recipe, I encourage you to at least try the Pumpkin Seed Brittle.

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Ways to Infuse*

For 5 mg per slice dose, use 40mg T*C in total for the entire recipe. To increase extra potency, here’s how to infuse more elements of this pie:

• Crust - ca**abutter

• Ice Cream - infused heavy cream

• Fudge - ca**abutter

• Whipped Cream - infused heavy cream

• Pumpkin Seed Brittle - ca**abutter or finely ground decarbed flower

Step-by-Step Instructions for How To Infuse at Home

Step 1: Decarb + Activate T*C | Step 2: Measure Ca**abis Flower | Step 3: How to Infuse Can**bis Oil | Step 4: How to Bake with C**nabis | Step 5: Types of C**nabis to Use for Cooking and Baking | Step 6: Double-Check Dosing | Step 7: Ca**abis Infusion List | Step 8: How to Make Cann**is Milk | Step 9: How to Make C*nna*is Tincture | Step 10: How to Make C*nn*b*s Sugar

Pumpkin Chocolate Ice Cream Pie Recipe

Soft, velvety pumpkin pie ice cream in a chocolate cookie crust with a layer of fudge sauce, bourbon whipped cream, and crunchy-nutty-salty-savory-sweet rosemary pumpkin seed brittle crushed on top. Serves 6-8

The day before: Make infused heavy cream and/or ca**abutter and chill completely before making the pie.

Make the Chocolate Cookie Pie Crust, refrigerate the no-bake cookie crust for at least 30 minutes before pouring in the ice cream. While the crust cools, make the no-churn Pumpkin Ice Cream. Spread the pumpkin ice cream evenly into the cookie crust pie pan. Chill the pie for at least 4 hours or overnight to solidify. While the pie is in the freezer, make the Chocolate Fudge Sauce and Rosemary Pumpkin Seed Brittle.

Warm the fudge sauce until it’s a pourable consistency but not hot, as to not melt the ice cream. Take the pie out from the freezer and pour room temp fudge on top of the frozen pie, spread evenly over the top. Let the pie sit out to soften for 15 minutes while you make the Bourbon Whipped Cream. Spread a generous dollop of bourbon whipped cream on top of the pie and sprinkle with crushed Rosemary Pumpkin Seed Brittle. Slice with a hot knife and serve.