PHOTO BY POVY KENDAL ATCHISON FOR THE CANNABIS KITCHEN COOKBOOK
Maybe you don’t need to make a whole pie for Thanksgiving this year. These are fun. Chef Scott Durrah’s Pumpkin Praline Mousse Cups with Cannabis Coconut Nectar from the Cannabis Kitchen Cookbook are sweetened with stevia and coconut syrup (or you can sub maple syrup) and thickened with Irish moss, a seaweed you can order online. They’re a fun way to end a meal.
2¾ cups pumpkin meat (4–5-pound pumpkin)
¾ cup Irish moss
1½ cups water + ¼–½ cup water
7 tablespoons coconut nectar or maple syrup
4 drops liquid stevia
2 tablespoons pumpkin pie spice
1/8 teaspoon sea salt
½ cup cannabis-infused coconut oil, melted
¼ cup sugar
splash of lemon juice
6 whole pecans
6 chocolate cups
Preheat oven to 350°F.
Cut pumpkin in half, scoop out seeds and pulp (save the seeds for roasting). Place pumpkin, cut side down, on parchment-lined baking sheet. Bake until flesh is easily pierced with a fork, about 45 minutes. Remove from oven and scoop out flesh into a bowl.
Rinse Irish moss well. Place in saucepan with 1½ cups water and boil on medium-high heat for 15 minutes. Remove pan from heat and let cool for 15 minutes.
In a blender, mixer, or food processor, blend Irish moss, cooked pumpkin, coconut nectar or maple syrup, stevia, pumpkin pie spice, and sea salt until completely smooth and creamy. Add coconut oil and blend to incorporate.
Peel paper liner from chocolate cups and arrange on a platter.
Place mousse in decorating bag fitted with small star tip. Pipe mousse into chocolate shells. Refrigerate.
Place sugar and lemon juice in a pot and add enough water to make the mixture resemble wet sand. Stir to combine and cook over medium-high heat until mixture is a nice amber color. Remove from heat.
Use a fork to dip pecans into sugar water and soak until pecans are well-coated. Transfer to a plate lined with waxed paper and let cool.
Take mousse cups from refrigerator and place a pecan on top of each one.
Refrigerate in a labeled container until set, about 30 minutes or up to 1 day before serving.