Mini fondant pumpkin pies on top of pumpkin cupcakes! How much do you just want to gobble one of these down? I had to make them after seeing it here. That little piece of pie is edible if you like fondant, if you don’t (I’m actually not a huge fan, but I love to work with it), then the pie slice makes for the most adorable presentation. They are the perfect Thanksgiving cupcakes. I made my pumpkin cupcake recipe with maple cream cheese frosting (I also added vanilla bean paste, which gives it a nice touch) and they turned out just as moist and dense as before. Read below to see how to make the cute little fondant pumpkin pies!
Dye the fondant a beige/tan color for the crust and a brownish color for the pumpkin pie. Leave some extra white fondant for the whipped cream! I found that using gel colors, in brown, orange, yellow and beige, I was able to achieve the shades I wanted. It took time, but eventually after kneading it together, the color would appear and I would adjust from there, adding more brown or whatever it needed.
Roll the brown fondant into small balls, the size of a chocolate Whopper.
Then shape into triangles. Pinch the edges together to define them.
Roll the beige fondant out to the thickness of a Fruit Roll-up (you like my candy associations?!)
Place the pie on top of the crust and then cut around the bottom.
Leave an extra flap on the top, so you can fold it over and make a crust.
Then using a tooth pick or a small ball tool and make little indentions so it will start to look like a real pie crust.
To make the whipped cream, roll a skinny line of white fondant. Keep it thicker on one end and taper it into a smaller point. Then roll it up and place it on top of your perfect pumpkin cupcake!