ColorNest
Pumpkin pie has been part of North American cooking since the 1600s, when European colonists learned to cook pumpkins from Indigenous peoples. Early versions were sometimes made by cutting off the top of a pumpkin, filling it with milk, spices, and sweetener, and baking the whole pumpkin in ashes. Today pumpkin pie filling is typically made from puréed pumpkin mixed with cinnamon, nutmeg, ginger, and cloves — the spices we associate with the flavor of autumn.
Coloring ideas: the filling of pumpkin pie is a warm, deep orange-brown — try blending orange and brown together. Color the pastry crust a light golden tan, slightly darker at the crimped edges where it would brown in the oven. The whipped cream on top should be left white or barely shaded cream. Use the autumn leaves around the plate to add red, orange, and gold accents.
This image is great for younger kids because the main shapes are large and simple. Older kids can try shading the pie filling darker toward the edges and lighter in the center to give it a three-dimensional look.
