Swiper Pumpkin Pie

Swiper, no swiping! It's Thanksgiving, after all. Surprise the little ones at the kiddie table with this sneaky take on a fall classic.

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Ingredients

• 1 box (15 oz.) prepared pie dough sheets
• 1 can (15 oz.) pumpkin puree
• 2 large eggs and 2 egg whites, divided
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 tsp. pumpkin pie spice
• Pinch of salt
• 1 can (12 oz.) evaporated milk
• Blue, yellow, and black food coloring
• 1/4 teaspoon cocoa powder
• 1/4 cup dark chocolate frosting
• Whipped cream (optional)

Supplies

• Swiper Pie Topper Template
• 9-in. pie plate
• Wire rack
• Parchment paper
• Freezer weight resealable bag
• Small craft brush

Directions

1. Step 1: Prepare the Pie Crust

   Preheat oven to 425°F. Unroll one of the prepared pie doughs onto a lightly floured surface. Roll out to make smooth. Transfer the pie dough to a 9-inch pie plate. Fit the dough into the bottom of the pan. Fold any excess dough under itself to make a clean edge. Crimp the edge with a decorative pattern.

2. Step 2: Prepare the Filling

   Combine the pumpkin puree and two whole eggs in a medium bowl. Whisk until smooth. Add the sugars and spices and mix until well blended. Add the milk and stir until well blended.

3. Step 3: Bake the Pie

   Pour the batter into the prepared pie shell. Bake for 15 minutes. Reduce the oven temperature to 350°F. Continue baking until the center is just set, 40 to 50 minutes longer. Transfer to a wire rack and cool.

4. Step 4: Prepare the Swiper Pie Topper

   Line a cookie sheet with parchment paper. Divide the egg whites among three small bowls. Tint one bowl blue, one yellow, and one light brown with the cocoa powder and a drop of yellow food coloring. Spoon the chocolate frosting into a freezer-weight resealable bag.

5. Step 5: Cut out the Pie Topper Pieces

   Unroll the remaining pie dough onto a lightly floured work surface. Use the templates to cut out the shapes. Transfer the pieces to the prepared cookie sheet. Use a toothpick or the tip of a small knife to score the lines on top of the dough. Use a small clean craft brush to brush the tinted egg whites onto the top of the dough. Place the pieces in the refrigerator for 15 minutes. Brush the dough again for a more intense color. Tint a small amount of the brown egg white black and brush the nose dough piece.

6. Step 6: Bake the Pie Topper

   Place the cookie sheet in the refrigerator until the pie is finished baking. Bake the pieces until slightly golden and set, about 7 to 11 minutes, depending on the size of the piece. Smaller pieces may need to be removed from the cookie sheet to prevent getting too brown. Transfer the pieces to a wire rack to cool.

7. Step 7: Assemble the Pie Topper

   When ready to serve, arrange the dough pieces as Swiper on top of the pie. Add the paws next to the crust edge. Snip a very small corner from the bag with the chocolate frosting and pipe the outline of his teeth. Make a larger snip from the corner and pipe his eyes and whiskers. Serve with whipped cream, if desired.

Nurtition Facts

• Calories: 150
• Total Fat: 4g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 39mg
• Sodium: 78mg
• Total Carbs: 26g
• Fiber: 1g
• Sugar: 23g
• Protein: 4g