Here at Tilray, we’re thankful for pumpkin pie, that delicious autumn staple that’s the perfect ending to a Thanksgiving feast. Here’s a simple recipe that brings together the classic spices of pumpkin pie and the bright flavours of cheesecake, all in convenient, single-serving sized Mini Pumpkin Cheesecakes. For an added twist, these may be made using Cannabutter rather than conventional butter.* Happy Thanksgiving from all of us at Tilray!

Mini Pumpkin Cheesecakes

  • 2 cupcake pans (with enough wells for 15 mini pumpkin cheesecakes)
  • 15 cupcake liners
  • 15 ginger or molasses cookies
  • 1 8-oz package of cream cheese, softened
  • 1 15-oz can of canned, pureed pumpkin
  • 1 cup of sugar
  • ¼ teaspoon of salt
  • 1 egg plus 2 egg yolks, lightly beaten
  • 1 cup half & half
  • ¼ cup of melted cannabutter (see recipe here)*
  • ½ teaspoon of ground cinnamon
  • ½ teaspoon of ground ginger
  • ⅛ teaspoon of ground nutmeg
  • 1 teaspoon of vanilla extract
  • Whipped cream (optional)
  1. Preheat oven to 325 F.
  2. Line cupcake pans with cupcake liners. Place one cookie at the bottom of each lined cup.
  3. In a large bowl, beat the cream cheese with a mixer until smooth. Add the pumpkin and beat until combined. Add the sugar and salt and mix until incorporated. Add the eggs and yolks, half-and-half, and the cannabutter. Mix until combined. Finish by adding the vanilla and spices and mixing until incorporated.
  4. Ladle the pumpkin pie filling into the prepared cupcake pans, almost to the top.
  5. Bake 25 to 30 minutes, or until centres are almost set. Remove from oven and allow to cool at room temperature. Refrigerate for at least 2 hours before serving.
  6. Top with whipped cream and enjoy!
*Before you start cooking with cannabis extracts, always determine the dose that is appropriate for you and adjust the recipe as needed. As appropriate dosage varies from person to person, it is important to speak to your physician to find out what is right for you.