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Nutty Pumpkin Breakfast

This recipe was shared with me by one of my clients who, when being grain-free, wanted a warm "porridge" to enjoy on a cold winter morning!

Ingredients:

2 small handfuls of roasted tree nuts (optional)
1 tsp ground cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
1 pinch of ground cloves
1 Tbsp almond or other tree nut butter
1/2 c pumpkin puree
3 eggs
1/4 cup of heavy cream or coconut milk

Directions:

1. Add walnuts, pecans and spices to a food processor and pulse it down to a course grain. Set aside.
2. Whisk together eggs and cream or coconut milk until the consistency thickens into a loose custard.
3. Thoroughly blend together the pumpkin and almond butter and add to the custard, mixing well. Stir in the nut mixture.
4. Heat on the stove on medium, stirring frequently, until it's nice and thick. Enjoy immediately!