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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.
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.
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.
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.
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.
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.