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FREQUENTLY ASKED QUESTIONS

The price of cannabis concentrates like hash rosin can vary based on factors like the extraction method, brand, and overall potency. Generally, you can expect to pay anywhere from $25 to $70+ per gram. To see our current selection and competitive pricing, we recommend you view our live concentrates menu here!

A standard 10-pack of 100mg THC gummies typically ranges from $12 to $25. Prices can vary depending on the brand and unique ingredients. We offer a wide variety of flavors and potencies to fit any budget. Explore our full edibles menu to see today’s deals.

Absolutely! We run daily deals at both of our locations. The best way to see the latest promotions on flower, vapes, and edibles is to check the “Specials” category on our online ordering menus for Grand Junction or Palisade.

Because we are! Really, though, its the ultimate combination of curated products, knowledgeable budtenders and friendly service. We stand apart from your average dispensary because we strive to make each and every interaction that we have a positive and enriching experience. We’ve been a proud part of the Western Slope community since 2017 and are committed to serving our customers with integrity. We encourage you to visit us and see the Colorado Weedery difference for yourself!

You’ve come to the right place! We pride ourselves on curating a top-tier selection of THC gummies from Colorado’s most reputable brands. Whether you’re looking for sweet, sour, indica, or sativa, our staff can help you find the perfect product for your needs. Shop our full selection of edibles online to get started.

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Mini THC-Infused Pumpkin Pies


Ingredients:




  • pre-made pie crust
  • 1/4 cup cannabutter
  • 3/4 cup evaporated milk (or whole milk, or half and half, or non-dairy milk)
  • 1/4 cup granulated sugar
  • 2 Tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Directions:

  • Pre-heat oven to 350 degrees
  • Prepare your muffin tin – use nonstick spray or butter to coat the inside of the muffin tin
  • Divide the pre-made pie crust into 12 pieces and press them into the muffin tins
Make the pumpkin pie filling:
  • Melt 1/4 cup of cannabutter in a saucepan over medium/low heat
  • Add the strained alcohol solution to the sugar.
  • In a large bowl, whisk together the melted cannabutter, sugar, brown sugar, and the egg.
  • Melt 1/4 cup of cannabutter in a saucepan over medium/low heat
  • Next, add in the pumpkin purée, evaporated milk, cinnamon, ginger, nutmeg, and salt.
  • Divide the filling between the twelve pie shells (about 3 Tbsp each).

Bake the pies for 35 minutes, or until the edges of the pie crusts are golden and the filling is slightly cracked on top. Top with whipped cream and enjoy!

Infuse the Butter:

  • Melt the butter in a small saucepan over medium-low heat.
  • Add the decarboxylated cannabis.
  • Bring the butter temperature up to 190°F. Cook for 30 minutes, frequently checking the temperature with your digital temperature gun to ensure it doesn’t exceed 200°F.
  • Important: Excessive overheating degrades THC and can convert it to CBN or result in vaporization. Insufficient heating means most cannabinoids remain inactivated. Reheating the decarbed cannabis in the butter helps ensure a better conversion. Maintain a simmer, not a boil; adjust heat as needed.

Strain the infusion:

  • Remove the saucepan from heat and let it sit for 10 minutes.
  • Place a strainer over a large bowl. Line the strainer with a paint strainer bag or cheesecloth, folding the sides over the outside.
  • Spoon the infused butter into the lined strainer.
  • Using a large spoon or potato masher, press as much liquid as you can through the cloth.
  • Wearing rubber gloves, squeeze the bag to extract as much of the precious liquid as possible.

Measure the amount of infused butter you have. There’s typically about a 25% volume loss (this is not a THC loss). Make up the difference with regular melted butter. Infused Butter can be stored in an airtight container in the refrigerator for up to 8 weeks. It also freezes well; freeze extra batches in an airtight container for up to 6 months.

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