Directions

• 1.

   Bake and cool cookies before decorating. Try Ann Clark’s no-fail sugar cookie recipe. Or, fall for those autumnal flavors with our Pumpkin Spice Cookie recipe. Make sure cookies are fully cooled. If they are warm, the icing will run off of them. Make royal icing.

• 2.

  Prepare the following icing colors:
  
  Piping Consistency:
  Orange (mix a tiny amount of Mocha Brown food coloring into your orange royal icing to get an earthier orange color)
  Light Brown (mix a tiny amount of lemon yellow food coloring into your brown royal icing)
  White
  
  Flood Consistency:
  Orange

• 3.

  Using orange detail consistency icing, outline the entire shape.

• 4.

  Fill the triangle with orange flood consistency icing, using a scribe tool or toothpick to gently move the icing around. This ensures full coverage and also pops any air bubbles.
  Wait until this flood layer is just crusting over before moving on to the next step.

• 5.

  Next, cut a large tip off of your brown piping bag. Cut at an angle, with the seam side down. You can test the width and shape on a paper towel to ensure you're getting the right size and shape for the crust of the pie. Once you are satisfied with the result, pipe a squiggle of brown detail consistency icing onto the wide end of the triangle. This will be the crust of your pie.

• 6.

  What's pumpkin pie without whipped cream? Use your white detail consistency icing to pipe a dollop of whipped cream on your pie slice. If you want to get creative, you can use stiff consistency white royal icing and a star tip to get more detail in your dollop. We used a tipless piping bag and detail consistency white icing for a softer look.