Canna-Infused Thanksgiving Recipes | Growers Choice Seeds

Canna-Infused Thanksgiving Recipes

thanksgiving recipes

As the year comes to a close, you may or may not look back on 2020 without many thanks. What’s there to be thankful for, anyway? A global pandemic? A worsening economy? Another year under Donald Trump? If you can’t seem to shake off the dark cloud above your head, allow us to step in with good news and delicious Thanksgiving recipes.

For the good news, it’s pretty clear that January 2021 will mark the end of Trump’s presidency. It also marks a turning point in cannabis legalization for Montana, New Jersey, and South Dakota. We also have Thanksgiving and Christmas/Hannukah to look forward to before the season finale of 2020. Below, we listed various cannabis-infused Thanksgiving recipes from a variety of brilliant chefs. Bon appetite!

Cannabis-Infused Mashed Potatoes (via Tasty)


  • 2 lb Yukon gold potatoes
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 8 cloves of garlic, crushed
  • 5 tablespoons unsalted regular butter, cubed, cold
  • 3 tablespoons cannabutter, cubed, cold (more or less, depending on potency)
  • 2 teaspoons salt
  • Black pepper, to taste


  1. Peel potatoes and cut into 1-inch cubes
  2. Add potatoes to pot and cover with cold water. Bring to a boil over high heat, then reduce heat to low and simmer for 12 minutes.
  3. Combine milk, heavy cream, and garlic in a small saucepan. Bring to a simmer over low heat. Remove from heat once it simmers, then strain your cream mixture to remove garlic.
  4. Once your potatoes have simmered for 12 minutes, remove from heat and drain. Transfer your drained potatoes back into your pot.
  5. Mash potatoes with a potato masher.
  6. Add your cubed butter, cubed cannabutter, and salt, and stir to combine.
  7. Gradually add your cream mixture to your potatoes little by little until fully incorporated.
  8. Season with black pepper to taste.
  9. Serve and enjoy!

Cannabis-Infused Pumpkin Pie (via The Food Network)


  • 1 (8 oz) package of cream cheese, softened
  • 2 cups canned pumpkin, mashed
  • 1 cup of sugar
  • 1/4 teaspoon salt
  • 1 egg plus two egg yolks, slightly beaten
  • 1 cup half-and-half
  • 2 tablespoons melted regular butter
  • 2 tablespoons melted cannabutter (more or less, depending on potency)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 piece pre-made pie dough
  • Whipped cream, for topping


  1. Preheat oven to 350 degrees.
  2. Place your pre-made pie dough into a 9-inch pie pan and press down along the bottom and sides. Pinch and crimp edges to create a pie crust pattern. Place the pie shell in the freezer for 1 hour. Remove from the freezer and fit a piece of aluminum foil inside the pie crust to completely cover the shell. Fill the shell with pie weights (or use dried beans or uncooked rice if you don’t have pie weights). Bake for 10 minutes. Remove from oven and remove pie weights and aluminum foil. Bake for another 10 minutes or until the pie crust is dried out and beginning to color.
  3. While your pie crust is baking, make your pie filling. In a large mixing bowl, beat cream cheese with a hand mixer. Add pumpkin and beat until combined. Add sugar and salt, and beat until combined. Add eggs and egg yolks, half-and-half, melted butter, and melted cannabutter, and beat until combined. Lastly, add your vanilla and cinnamon, and beat until combined.
  4. Pour your pie filling into your prepared pie crust. Bake for 50 minutes or until the center of the pie has set.
  5. Cool to room temperature. Cut and serve, topping with whipped cream if desired.
  6. Enjoy! Your friends and family will thank you for serving up these Thanksgiving recipes!

Cannabis-Infused Cranberry Sauce (via The Pioneer Woman)


  • 12 ounces fresh cranberries
  • 3/4 cup sugar
  • 1 tablespoon orange zest
  • 1/2 cup freshly squeezed orange juice
  • 1 stick cinnamon
  • 1 tbsp cannabutter (more or less, depending on potency)


  1. Rinse cranberries well and place in a heavy-bottomed saucepan with your sugar, orange zest, orange juice, and cinnamon stick. Stir.
  2. Place pan over medium heat. Cover with a lid and cook for 15 minutes, stirring every 5 minutes to ensure your sauce doesn’t burn at the bottom of the pan.
  3. Remove pan from heat and remove the cinnamon stick.
  4. Add in cannabutter and stir until fully melted and combined.
  5. Allow your cranberry sauce to come to room temperature and serve.
  6. Enjoy!

Let’s face it, you cannot host a proper Thanksgiving dinner without the three classic staples: mashed potatoes, pumpkin pie, and cranberries. Once you’ve mastered the art of cannabutter, your Thanksgiving recipes will come together effortlessly and flawlessly. Happy holidays from all of us at Growers Choice.

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