Toasted Walnut Pumpkin Butter

Preheat oven to 300ºF. Add walnuts to a baking pan and toast for 15 minutes. Flip nuts every 5 minutes to ensure they don’t burn.

Once walnuts have toasted, let cool 5 minutes. Add to a food processor and pulse for 3-5 minutes until nuts come together into a spreadable form. Scrape down the sides.

Add pumpkin puree, syrup, pumpkin pie spice, and salt. Pulse the mixture again another minute or so. Combine well and taste. Adjust maple syrup or pumpkin puree if needed to get the right spreadable consistency.

Store in the fridge in a sealed container.

Enjoy spread over toast, muffins, scones, apple or pear slices, or as a topping over vanilla bean ice cream!