Pumpkin Spice Season Begins

It might be August, but even Starbs and Dunkin have rolled out PSL season early this year! (We think emotionally, it was just necessary for all of us.) 😂  In this month’s episode of Easily Baked with Ardent, our free monthly cooking show that teaches beginner-level, from-scratch, infused recipes with the aid of Ardent technology right on Instagram Live, we tackled two types of infused pumpkin staples that you’ll be replicating into the winter months. 

In case you missed out on the fun, we’re recapping it right here!

How to Get Started

The infusion base of the first recipe is heavy cream and the second recipe infusion base is MCT oil (liquid coconut oil) and/or cannasugar

Infused heavy cream requires a basic decarb cycle, followed by an infusion cycle inside the unit with the cream fully submerging the activated material. Then it should be strained and refrigerated before use. Our independent third-party lab testing shows that heavy cream has around a 70% infusion rate. Knowing this, factor in for a little bit of loss when infusing heavy cream, that way you can get the most accurate dose possible. 

To make cannasugar, you’ll need to make a cold infusion with a strong grain alcohol like Everclear. It’s as easy as decarbing your plant material in the Ardent Nova or FX, then tossing your activated material into an airtight container, and fully submerging it in the alcohol. This jar can be stored in a cool, dark place such as a pantry for as little as 24 hours, or as long as you like. Agitate the mixture by shaking the jar vigorously whenever you remember.  

Strain out the used material using the Ardent Frainer, and pour 1 part infusion (or “green dragon”) over 2 parts sugar. So if you’re making cannasugar for this recipe, use ½ cup sugar to ¼ cup green dragon. Let it air dry overnight in a well-ventilated room, and use in place of standard sugar to make the simple syrup in this recipe. You can also replace the sugar with other crystallized alternatives using the same method. 

Infused MCT oil also requires a basic decarb cycle, followed by an infusion cycle. Strain using the Ardent Frainer or Infusion Press

Equipment Needed

Ingredients

  • 1 cup heavy cream, infused
  • ½ cup powdered sugar 
  • ½ can (7 ounces) pumpkin puree
  • 1 tablespoon pumpkin pie spice 
  • 3 ounces of instant vanilla pudding mix
  • ⅛ teaspoon cannasalt 
  • Graham crackers, for serving
  • Apple slices, for serving

How to Make Cannabis Infused Pumpkin Pie Dip

  1. Make infused whipped cream by whisking together the infused heavy cream and confectioners sugar until stiff peaks form. 
  2. Move the whipped cream to a bowl, and whisk in pumpkin puree, pumpkin pie spice, vanilla pudding mix, and cannasalt.
  3. Mix well. 
  4. Serve with graham crackers and sliced apples. 
  5. Enjoy!

Equipment Needed

Ingredients

  • ¼ cup cannasugar
  • ¼ cup water
  • ⅓ cup pumpkin puree
  • 7 ounces of sweetened condensed milk
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon MCT oil, infused
  • Cannasalt, to taste 
  • Sunflower lecithin, optional

How to Make Cannabis Infused Pumpkin Spice Latte Syrup

  1. Bring some water to a boil in a kettle, or inside a preheated (bake setting) Ardent FX. 
  2. Add cannasugar and hot water to the Concentrate and Infusion Sleeve and place inside the FX until the sugar has fully dissolved (usually around 15 minutes, but it varies based on the hotness of your starting water, so keep a watchful eye.) 
  3. Pour in sweetened condensed milk and whisk thoroughly. Allow it to emulsify for about 3 minutes inside the device. 
  4. Add pumpkin puree and whisk thoroughly.
  5. Add pumpkin pie spice, MCT oil, cannasalt, and sunflower lecithin if using. Whisk thoroughly. 
  6. Remove the Sleeve from the unit and allow it to cool before storing in an airtight container such as the Vessel for up to 5 days. 
  7. Enjoy with coffee or on top of ice cream.

Trying out our infused pumpkin spice recipes? Tag us on Instagram for the chance to be featured on our page!