Julie, Thanks for your recipe. I LOVE pumpkin pie, so I have to try these. Your "slice of pie" topper is just too freaking cute. LOL

BTW: You're a celebrity in my house. Every Tue. as soon as I get home I check out your new posts- have to start leaving some comment "love" in your blog.

Thanks again,

Thanks so much for providing instructions on how to make these delightful toppers and for explaining the colors used for the pumpkin pie itself. My daughter is excited to try these!

Thanks again! You are so talented and you sharing your talent is very much appreciated!

What color did you use for the crust??

TIA
Tiffany

These are so adorable! I think I am going to make them for my Tday brunch at my moms this coming Sunday!

I wanted to test the recipe....VERY Yummy, but I baked the for 30 mins.

I didn't get a chance to make this yet as I wasn't sure about the amount of salt. Is it just 1/2 tsp? I wasn't sure what the A meant before the amount in the recipe?? Please help! Thanks

Yep its 1/2 tsp!

Awesome! Thanks so much!

Thank you so much for sharing this! I made it last night and they are the most delicious cupcakes ever!!! I used Earlene's shelf-stable cream cheese recipe with the cinnamon and a packet of dream whip powder added to it.

We used marzipan instead of fondant for the toppers, so that my kids could make them, and it was a ton of fun. I think this may be a new Thanksgiving tradition for my family

Using your idea for the cupcake topper, I went one step further. I bake my pumpkin spice cake in a pie pan. Then I cut the cake into pie slices. I dirty iced then covered the top and sides with baked pumpkin pie colored fondant. Then I added the crust to the bottom. I finished it off with buttercream icing as the whipped cream. It was a big hit. Thanks for the great idea!!

I tried to add a picture here but was unsuccessful. I posted a picture in the gallery under holiday/thanksgiving.