Swiper Pumpkin Pie

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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Swiper Pumpkin Pie
More for Parents
This recipe is best suited for parents to make on their own or with minimal help from kids.

Servings: 12

Prep Time: 30 min.

Cook Time: 1 hr. 15 min.


  • 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)


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


  1. Step 1: Prepare the Pie Crust

    Preheat oven to 425F. 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 350F. 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
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