Roasted Nut Pumpkin Butter

Roasted Nut Pumpkin Butter
Serves: 20 (approximately 1 tablespoon portions)

1/2 cup (2 ounces walnuts)
1/2 cup (2 ounces pecans)
1/4 cup pumpkin puree (NOT pumpkin pie filling)
1 teaspoon Splenda brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg

  1. Preheat oven to 375.
  2. Place all nuts on a baking sheet in a single layer. Roast for 10 minutes, checking them at 8 minutes to prevent burning. The nuts should be a deep golden color and very fragrant when you open the oven door.
  3. Remove the nuts from the oven and cook for 5 minutes.
  4. Process the nuts in a food processor until they reach a coarse nut butter consistency.
  5. Add all remaining ingredients, and process until well mixed.
  6. Store refrigerated in an air tight container.

Nutritional data:
Calories:       41
Fat:                4g
Sat fat:        0.4g
Chol:             0mg
Sodium:      0.1g
Carbs:        1.2g
Fiber:         0.5g
Protein:      0.7g