PUMPKIN PIE Chia PUDDING

There's something magical and so effortless about Chia seeds, don't ya think? Maybe it's the fact that you just have to let them (literally) C H I L L out for a bit to do their thing. And then you get what you want! Easy as [pumpkin] pie!

Speaking of pie...

If you're not so keen on the traditional Thanksgiving dessert options, we recommend you give this a try. Using MORTAR + KUSH Hemp Sugar keeps it vegan and gluten free, and we highly recommend you double this one. After all, it is the Season of Giving.

Let someone else bring the pecan pie, and you #bringthsugar.

GET YO SELF THESE:

1/2 c + 6 raw pecan halves

1 1/2 c pumpkin puree

1 1/2 c almond milk

1 T MORTAR + KUSH Refined Hemp Sugar

1 tsp cinnamon

1/2 tsp nutmeg

pinch of Kosher salt

1/4 c chia seeds

optional whipped cream topping

DO THIS:

Toast all pecans 4-5 mins, without burning; reserve the 6 halves for serving

Combine all ingredients (through salt!) with food processor, 1-2 mins

Transfer to bowl and stir in chia seeds until combined

Pop in fridge for 3 hrs - overnight

Split between 3 small bowls

OPTIONAL: top with reserved pecan halves,

whipped cream (encouraged), and sprinkle of cinnamon

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Tag us on social: @mortarandkush

Show us some love: #bringthesugar

Happy Thanksgiving from the M + K team!