Combine 1 part dark brown fondant, 5 parts orange fondant and 5 parts white fondant to create a pumpkin pie color.
Roll out the fondant about ¼” thick and cut out a circle.
(clockwise) To make the shape of a slice of pie, make a diagonal cut on the top left side of the circle and then a horizontal cut about a ¼ way up from the bottom. Lastly, score a horizontal line in the middle of the slice of pie.
For the pie crust, create a tan color by mixing 1 part dark brown fondant and 5 parts white fondant.
For the bottom crust, take a small amount of the tan colored Fondant and form a skinny log. Use your pointer finger to slightly flatten the log so it looks like a long skinny rectangle. Attach this to the bottom edge of the slice of pie and slightly up the edge so its matches up with the horizontal line in the middle of the slice.
For the top crust, take a small amount of the tan colored fondant and form a skinny log. Scrunch the log so that it looks like crimped pie crust. Attach this upright to the top edge of the slice of pie.
For the whipped cream dollop, form a small skinny log out of white fondant and scrunch it up into a triangle shape so that the bottom is wider than the top. Attach this to the top of the pie.
For the face, roll two very small balls of black Fondant. Attach each ball to the bottom half for the pie. Slightly press down on each ball with your pointer finger to form them into circles. Add two small specs of white Fondant on left side of the left eye and the right side of the right eye. Using a very small amount of black fondant. Form a very skinny string of fondant and form it into a “u” shape for the smile.
Pumpkin Pie Complete!