1. Preheat oven to 350 degrees F. Line a small baking pan with aluminum foil and place walnuts on foil. Watching carefully, bake at 350 F for 5 minutes, or until nuts begin to smell toasted. Set aside.

2. In a food processor, blender, or medium bowl, mix graham cracker crumbs and cinnamon. Mix in melted butter. Divide crumb mixture among four 12-oz. (1 1/2-cup) ovenproof ramekins and press against bottom to form crusts.

3. Sprinkle 1 heaping Tbsp. toasted walnuts on top of each crust.

4. Spoon 2 Tbsp. Inspirations Pumpkin Spice Butter on top of each layer of walnuts and spread gently.

5. In a medium bowl, use a wooden spoon to mix together ricotta cheese, sweetened condensed milk, and eggs. Stir until smooth. Divide mixture evenly among four ramekins.

6. Dust each ramekin with a little cinnamon and bake for 35 to 40 minutes at 350 F until center is set. Let rest 30 minutes and serve.

*Additional cinnamon will be needed for garnish.

Suggestions: Use Hannaford graham crackers, unsalted butter and part-skim ricotta cheese.

Source: Hannaford fresh Magazine, March - April 2008