Preheat oven to 350 degrees.

Cover a cookie sheet with a piece of parchment paper and set aside.

Using a standing mixer, cream together the butter, powder sugar, vanilla and egg and mix until combined and creamy.

In a large bowl, combine the flour, baking soda and cream of tartar.

Gradually add in the dry ingredients and mix on low speed.

Use your hands continue to mix until fully combined.

Lightly flour a cutting board and knead the cookie dough a couple of times.

Roll out the dough to about 1/2 inch thick.

Cut out 12 candy corn slices and place onto a cookie sheet.

Bake for 8 minutes or until lightly golden brown.

Repeat steps until completely out of dough.

Let cookies cool completely while you make the royal icing.

Using the standing mixer, combine the egg whites, cream of tarter, vanilla and powder sugar and mix until combined and stiff peaks form.

Split icing into 3 bowls: Add 4 drops of Orange, 2 drops of red and 1 drop of brown into the first bowl and a few drops of ivory into the second bowl.

Leave the third bowl white. Mix until the colors are blended and the shades you want.

Scoop about 1/4 C of ivory icing into the piping bag fitted with the 104 tip, some copper color icing into the piping bag fitted with the number 2 tip and the white icing into the star tip piping bag.

Mix in two tbsp of water into the copper color icing bowl and mix until combined. Pour into the squeeze bottle.

Outline the pie slice cookies with the copper piping bag.

Fill in with the thinned copper colored icing.

Allow to dry overnight.

Pipe ruffles along the top of the pie slice to resemble little crust shapes using the ivory piping bag. Allow to dry for an hour.

With the edible spray, lightly spray the "Crust" to create a burnt look.

Using the white piping bag, pipe a dollop in the middle to create "Whipped cream” .

Allow to dry for an hour before enjoying!