Celebrate seasonal plenty with a smorgasbord of fall flavors. This handmade Thanksgiving garland is a festive way to decorate your dining room for the holiday. Arrayed along a twine hanger, each felt wedge takes on the special character of its real-life pie counterpart. Drape a mix of your favorite slices across a buffet or make a single-flavor garland. Individual pennants can also be scattered across the tabletop as part of a festive Thanksgiving centerpiece. This lightweight garland can be hung with removable hooks or adhesive dots.
How to Make a Pie Slice Garland
Felt: tan (all crust pieces), pumpkin spice (pumpkin filling), red (cherry filling), cocoa brown (pecan filling), sandstone (key lime filling), gold (apple filling), purple (berry filling), white (lime slice detail), neon green (lime slice interior), dark green (lime slice exterior)
Scrap of cardboard
Hot-glue gun and glue sticks
Adhesive-back felt: brown and dark brown
51 ⁄2-foot length of twine
While this Thanksgiving decoration takes a little time to assemble, it just requires just cutting and gluing. Since it's made of sturdy cardboard and felt, it should last year after year.
Step One: Trace and Cut Patterns
Trace the patterns onto white paper then cut out. Then, trace the patterns onto the appropriate felt colors the number of times indicated on the patterns. Cut out the shapes.
Step Two: Make the Pie Fillings
Make the Pumpkin Pie
Wind white yarn around two fingers or an 11 ⁄4-inch cardboard square at least 15 times. Tie a length of yarn tightly in the middle of the wraps and trim the tails. Repeat to make another pom-pom. Hot-glue a pom-pom to each pumpkin filling.
Make the Cherry Pie
Using pinking shears, cut 1 ⁄2-inch-wide strips from tan felt. Arrange the strips in a woven crisscross pattern on a cherry filling; trim strips even with filling edges. Hot-glue in place. Repeat to top a second cherry filling.
Make the Pecan Pie
Cut ten 1×2-inch rectangles each from brown and dark brown adhesive-back felt. Cut a V-shape notch in the center of one long edge of a rectangle and two V-shape notches along the opposite edge to make a wide M shape. Remove paper backing. Fold the M in half without fully adhering to the sides. Shape the vertical legs inward to create a pecan. Repeat to make 20 pecans. Hot-glue five brown pecans and five dark brown pecans to pecan filling. Use the remaining 10 pecans to top a second pecan filling.
Make the Key Lime Pie
Make two white pom-poms for the pumpkin pie fillings. Hot-glue the white felt key lime slice detail to the neon green felt key lime interior. Hot-glue the dark green felt key lime slice exterior to the assembled key lime center to make a key lime slice. Cut the lime slice in half. Hot-glue a pom-pom and a lime slice to each key lime filling.
Make the Apple Pie
Cut eight 3 ⁄4×6-inch strips from tan felt. Arrange strips on the apple filling in the same manner as on the cherry filling; trim strips even with filling edges. Hot-glue strips in place. Repeat to top a second apple filling.
Make the Berry Pie
Hot-glue the berry top crust to the berry filling. Repeat to make a second berry filling.
Step 3: Make Pie Crusts
Glue a filling piece to each tan bottom crust, leaving about 3 ⁄4- to 1-inch excess crust showing along the short edge. Arrange the pie slices in the desired order, all pointing in the same direction. Lay the twine across the excess crust at the short edge of each slice. Hot-glue the twine to the slices.
Make the Pumpkin Piecrust
Cut a 1×6-inch strip from tan felt. Dab hot glue on the bottom of each end and press the ends onto the edges of the slice, covering the twine. Dab hot glue on the bottom center of the strip and press down again making two slopes. Glue down the center of each slope in the same manner. Trim excess felt at edges. Repeat on the second pumpkin pie slice.
Make the Cherry Piecrust
Cut a 1×6-inch strip from tan felt. Fold felt into a small triangle on a short end; hot-glue in place. Make a 1-inch diagonal fold at the same end of the strip; hot-glue in place. Continue to turn over and make diagonal folds, hot-gluing in place. The folds should form an even strip. Hot-glue the folded strip to the slice, covering the twine. Trim excess felt at edges. Repeat on the second cherry pie slice.
Make the Pecan Piecrust
Cut a 1×6-inch strip from tan felt. Run hot glue down the center of the strip and lay strip glue side down covering twine on the pecan pie slice. While the glue is wet, pinch and crimp the center of the felt strip with your fingertips. Trim excess felt at edges. Repeat on the second pecan pie slice.
Make the Key Lime Piecrust
Hot-glue seven teardrops to the excess crust, covering the twine. Repeat on second Key lime pie slice.
Make the Apple Piecrust
Cut three 1 ⁄2×6-inch strips from tan felt. Braid the strips. Hot-glue the braid to the excess crust, covering the twine. Trim excess felt at edges. Repeat on the second apple pie slice.
Make the Berry Piecrust
Hot-glue 12 leaf cutouts in an alternating and overlapping pattern to the excess crust, covering the twine. Repeat on the second berry pie slice.
Once you've created all the crust pieces, use the twine to hang the finished Thanksgiving garland.