Toast walnuts in a small skillet over low heat, shaking pan occasionally, until fragrant and slightly darker in color, about 5 minutes.

In a separate, medium saucepan, bring apple butter, pumpkin, and pie spice to a sputter simmer over medium heat.

Continue to simmer to blend flavors, a few minutes longer.

Stir in cream, and then the chopped walnuts. Serve warm for dipping.

To make the pie chips preheat the oven to 400 degrees

Roll out pie dough to about 1/8 inch. Using a knife, cut the dough into square or use a floured cookie cutter to make fun shapes. Remove the excess dough and re-roll the scraps if desired. Transfer the dough cut outs to an ungreased cookie sheet. Brush with melted butter. Combine the sugar and cinnamon and sprinkle on the cut outs.

Bake for 6-7 minutes or until the edges begin to brown. Cool on wire racks.