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 tsp cinnamon
1/2 tsp nutmeg
pinch of Kosher salt
1/4 c chia seeds
optional whipped cream topping
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
Tag us on social: @mortarandkush
Show us some love: #bringthesugar
Happy Thanksgiving from the M + K team!