Nana’s Pumpkin Walnut Pie

I’ve given my Nana’s traditional pumpkin pie recipe an easy updo by using Chobani Pumpkin Spice Creamer, pumpkin pie spice and California walnuts. Top with a dollop of Walnut Whipped Cream for a perfect finish.

Prep time: 15 minutes 

Cook time: 50 to 55 minutes  

Pastry for single-crust pie

3 tablespoons finely chopped California walnuts

1 (15-oz.) can pumpkin

3/4 cup brown sugar

3/4 cup Chobani Pumpkin Spice Creamer

2 teaspoons pumpkin pie spice

1/4 teaspoon ground cloves

2 eggs

California walnut halves

1. Preheat oven to 375°F. Roll out pastry dough and sprinkle with walnuts; press into the surface with a rolling pin. Transfer to a pie dish; turn under excess dough to fit dish and flute decoratively.

2. Whisk together all remaining ingredients except walnut halves and pour into pastry lined pie dish. Bake for 50 to 55 minutes, tenting with foil during the last 15 minutes of baking.

3. Press walnut halves into the surface and let cool completely before serving.