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Turkey Crust Pumpkin Pie

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This adorable Turkey Crust Pumpkin Pie is easy to recreate and will amaze your family and friends this holiday season. Let me show you how easy it is to assemble and bake this fun Thanksgiving holiday treat.

A closeup vertical overhead photo of a Turkey Crust Pumpkin Pie with pie crust body and feathers.

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Turkey Crust Pumpkin Pie is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe. 


Vertical photo closeup of a pumpkin pie with a turkey crust.

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience.

Kitchen tools and equipment needed:

Why this recipe works?

Because the pie is tasty, and the decorations are not difficult or intimidating.

I’ve done my best to give you easy step-by-step instructions and descriptions but the best pies are the ones that are unique with your own style and personality.

Have fun with this and you’ll be as proud as a peacock (um, make that turkey) with how your pie turns out.

Oh, don’t forget to tag me across all the social media platforms (@kudoskitchen) with a photo of your turkey crust pie because I’d love to see your edible work of art!


Instagram, Pinterest, Facebook, and YouTube

What is the key to assembling this turkey pumpkin pie?

The major key to assembling the turkey crust (so he doesn’t drown in all that luscious pumpkin filling) is to bake the pumpkin pie partially before adding Mr. Tom Turkey on top.

That way the custard pie will be set enough so the turkey crust will sit on top of the pie and won’t be eaten up and fall to the bottom of the pie, rendering him invisible.

That would be no fun at all!

Is homemade or store-bought pie dough better for this recipe?

That depends on you!

To simplify the process of making this pumpkin pie with a turkey crust, I used some store-bought pie crust that can be found in the refrigerator section of the grocery store.

However, if you have a penchant for making your own crust, by all means, use your favorite recipe, but be sure you make enough for a double-crust pie.

Can this turkey pie crust design be done on a store-bought pumpkin pie?

Sure thing!! Whatever is easier for you!

If using a store-bought pumpkin pie (as shown in the video), start by baking the pie halfway before adding the turkey crust.

OR, you can pre-bake the turkey and add him to the fully baked pie as described below.

Can I assemble and bake the turkey crust by itself first?

You sure can!

I’ve heard of a lot of people who prefer to bake their turkey crust and pumpkin pie separately and then lay the baked turkey crust on top of the finished pumpkin pie.

If this sounds like a method you’d like to try, make sure to watch the baking of the turkey closely.

I suggest assembling him on a baking sheet lined with parchment paper and sprayed lightly with baking spray.

Bake him in a preheated oven for 12-15 minutes (keeping a close eye on him so he doesn’t burn).

Once he is golden brown, remove him from the oven and allow him to cool completely before adding him to the top of the cooked pumpkin pie. A large cake mover works well for this.

Check out some of the turkey crust pumpkin pies that have been made by readers like you over the years?

Like and subscribe to my YouTube channel.

Can this turkey crust pumpkin pie be made in advance and frozen?

YES!! I’ve done it several times!

  1. Cool the pie completely after baking.
  2. Once fully cooled, wrap the pie well in 2 – 3 layers of cling wrap and freeze for up to 2 months.
  3. Thaw at room temperature for 1 hour and unwrap the pie. Continue thawing until no longer frozen.

The step-by-step photo instructions for making a pumpkin pie with a turkey crust:

  • Roll out one pie crust to fit a 9″ pie plate.
  • Roll the dough loosely onto the rolling pin and transfer it to a waiting 9″ pie plate.
  • Carefully unroll the dough…
How to make a turkey crust pumpkin pie photo tutorial.
  • Gently press the dough into the corners of the plate and up the sides.
  • Crimp the top of the crust however you like.
  • In a medium bowl, whisk together granulated sugar, cinnamon, salt, ground ginger, grated nutmeg, and cloves.
How to make a turkey crust pumpkin pie photo tutorial.
  • In a large bowl, whisk together 2 eggs, pumpkin puree, evaporated milk, and vanilla.
How to make a turkey crust pumpkin pie photo tutorial.
  • Add the dry ingredients into the wet ingredients and whisk well to combine.
  • Pour the filling into the prepared pie crust.
  • Once the pie is filled, partially bake it in a preheated 375-degree oven for 40-45 minutes.
  • While the pie is baking, roll out the second pie crust and start trimming the pie crust pieces to form the turkey body.
How to make a turkey crust pumpkin pie photo tutorial.
How to make a turkey crust pumpkin pie photo tutorial.
  • Use water on your finger to “glue” the turkey beak and waddle to the neck and head.
  • Using more water, carefully transfer the turkey neck to the body (a spatula works well for this).
How to make a turkey crust pumpkin pie photo tutorial.
  • Use a small piece of cardboard (from the back of a small note pad), and draw out two sizes of feathers, one longer, and one shorter.
  • Cut out the cardboard feathers to use as a pattern.
  • Use a paring knife to trim at least 15 feathers (both sizes) from the remaining pie crust.
  • Carefully use the blade of the paring knife to score lines into the dough to resemble feathers.
  • If needed, use the paring knife to gently fraction the body of the turkey to more easily determine the placement of the feathers.
How to make a turkey crust pumpkin pie photo tutorial.
  • Once the pie is partially baked, it’s time to start assembling the turkey on top of the pie, starting with his body.
  • Use a touch of water to add the feathers, one at a time to the body of the turkey until you like the way he looks.
  • Use a skewer or toothpick to make the holes for the eyes.
  • When the turkey is completely assembled, return the pie to the oven and continue baking until the center of the pie is completely set and the turkey crust is lightly brown and golden.
  • Cool completely before cutting and serving.
How to make a turkey crust pumpkin pie photo tutorial.
Closeup photo of a Turkey Crust Pumpkin Pie made out of pie dough on top of a pumpkin pie.

*Art of the Pie Dough Recipe from Kate McDermott

*Homemade Buttery Flaky Pie Crust from Sally’s Baking Addiction

*The Best Homemade Pie Crust from Cookies and Cups

*Mom’s Homemade Pie Crust from (yours truly) Kudos Kitchen

Since his original creation, I’m as pleased as pie that this Tom turkey-decorated dessert has been featured in the following publications –

Country Living Magazine

Fun Money Mom

Smart DIY List

The View From Great Island

Tara Teaspoon

The Daily Meal

Blu Ridge Vintage

Tip Hero

XO Katie Rosario

Country Living Magazine (yes, twice!)

This recipe post for my pumpkin pie with a turkey crust is also proudly featured on Meal Plan Monday.

A vertical collage image along with a title text overlay graphic for how to make a Turkey Crust Pumpkin Pie.

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s Turkey Crust Pumpkin Pie.

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

Turkey Crust Pumpkin Pie

Turkey Crust Pumpkin Pie

Renee – Kudos Kitchen
This easy and adorable Turkey Crust Pumpkin Pie will wow your family and friends at the Thanksgiving table.
4.37 from 36 votes
Prep Time 45 mins
Cook Time 1 hr 15 mins
Total Time 2 hrs
Course Dessert, Dessert – Pie
Cuisine American
Servings 8 servings
Calories 214 kcal


  • 2 9" round pie crust
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • pinch freshly grated nutmeg
  • 2 large eggs
  • 1 can (15 ounces) pumpkin pie purée
  • 1 can (12 ounces) evaporated milk
  • ½ teaspoon pure vanilla extract


  • Preheat oven to 375-degrees.
  • Roll out one of the pie crusts to fit slightly larger than a 9″ deep dish pie plate.
  • Loosely roll the pie crust upon the rolling pin and transfer it to a waiting 9″ pie plate.
  • Gently unroll the crust and evenly press the crust into the corners and up the sides of the plate.
  • Crimp the edge of the crust with your favorite method of decoration.
  • In a medium bowl, whisk together the sugar, cinnamon, salt, ginger, cloves, and nutmeg.
  • In a large bowl, whisk together the eggs, pumpkin puree, evaporated milk, and vanilla.
  • Add the dry ingredients to the wet ingredients and whisk to thoroughly combine the pie filling so that it’s creamy, with no lumps.
  • Carefully pour the pie filling into the waiting pie crust in the pie plate.
  • Partially bake in a preheated oven for 30-35 minutes.
  • While the pie partially bakes, roll out the second pie crust.
  • Use a small 4" – 5" bowl as the body of the turkey and use a paring knife to carefully cut around the bowl to form the body of the turkey.
  • Using the paring knife cut out a neck and head shape for the turkey, along with a small triangle for the beak, and also a long skinny piece for the turkey waddle.
  • Wet a finger with water and use it to attach the turkey beak and waddle to the head of the turkey.
  • Using additional water (as glue) and a spatula, carefully transfer the turkey neck and head onto the bottom of the body of the turkey. Use your fingers to re-shape if needed.
  • To make the feathers, use a small piece of cardboard (from the back of a notepad) and draw out two sizes of feathers (one long, and one short).
  • Use scissors to cut the feathers from the cardboard. Cut at least 15 feathers (long and short) from the remaining uncut pie dough.
  • Gently use the paring knife to score veins onto each feather, making sure not to cut through the dough.
  • Use the paring knife to gently and evenly fraction the turkey body to help with the placement of the feathers (optional step).
  • Remove the partially baked pie from the oven and use a spatula to gently place the turkey body (including the neck, head, beak, and waddle) and on top of the pie.
  • Using water as glue, place the feathers one at a time onto the body of the turkey overlapping as needed, and to your liking.
  • Use a toothpick or skewer to add small holes for the turkey’s eyes.
  • Return the turkey crust pie back to the oven and continue baking until the center of the pie is set, and the turkey crust is lightly golden (approximately 30-40 minutes)
  • **NOTE – If your outer pie crust is turning too brown before the turkey is golden, cover the outer rim of the pie crust with aluminum foil and continue baking until the pie is set and the turkey is golden.
  • Cool the pie completely on a wire rack before serving.


Serving: 1Calories: 214kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 47mgSodium: 165mgPotassium: 22mgFiber: 1gSugar: 19gVitamin A: 88IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword Thanksgiving pumpkin pie, Turkey Crust Pumpkin Pie
Tried this recipe?Let us know how it was!

Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope you’ve enjoyed today’s recipe for Turkey Crust Pumpkin Pie as much as I’ve enjoyed bringing it to you!

Vertical title text image of a closeup of a turkey crust pumpkin pie.

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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Until we eat again, I hope you have a delicious day!

Kudos Kitchen by Renee Signature

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Recipe Rating

Karen Janssen M Janssen

Monday 22nd of November 2021

Where is the pattern? I cannot find it anywhere. I could fake it but I'd rather have the right proportions.


Monday 22nd of November 2021

Hello, Karen. There is no pattern. I've given the approximate dimension of the circle body and the feathers. The rest is left to your creativity. I've seen hundreds of turkey crust pies that readers have done over the years, and they are each beautiful and unique. No two are alike. I know you'll be successful. Give it a whirl and let me know how yours turns out. Please tag me across social media @kudoskitchen because I'd love to see yours. Take care and Happy Thanksgiving! Renee


Sunday 14th of November 2021

Love the recipe, but I always get confused on the oven temperature. Is the oven set to 375 or 425? There are two different instructions in the post. Start at 425 and bring it down to 375 perhaps. Thank you!


Tuesday 16th of November 2021

Hello, Valerie. That is actually my error which I'm surprised I haven't been called out on yet. I've gone in a changed the temp to 375-degrees all across the board. I wish I had an editor to help with such errors, but alas I do not. Thanks for being so kind, and I hope you enjoy the pie! Happy Thanksgiving! Renee


Friday 8th of October 2021

I am going to try making this turkey pie crust tomorrow but I have already baked the pumpkin pie can I put it on parchment paper & cook it by itself?


Saturday 9th of October 2021

Yes! That's perfectly fine. Just watch it carefully in the oven so it doesn't burn, and then transfer him using the largest spatula you have. He'll just be resting on top of the pie so serving may be a tiny bit difficult. You may want to take it off before slicing. Just a thought. I hope this is helpful, Katherine. Enjoy!


Thursday 26th of November 2020

Our cousin sent me this pie crust idea, so naturally, I had to try it. LOVE it... It as something special to the Thanksgiving table!


Friday 27th of November 2020

Thank you, Donna, and thank you for the star rating! I appreciate it and hope you had a wonderful Thanksgiving. Take good care, and be well. Renee


Tuesday 10th of November 2020

Hi there, Kate McDemott, the author of “The Art of Pie” and “Pie Camp”, shared news of your wonderful turkey crust pumpkin pie. It is so adorable.

I see you show bronze luster powder but there is no mention of it in the recipe and it doesn’t look like your turkey was painted? What are you using it for?

Thanks for the inspiration, clear written directions and video!

Cheers, Anne


Tuesday 10th of November 2020

Hi, Anne! That's awesome that Kate shared about my turkey crust pumpkin pie. When and where did this happen because I am unaware? That said, I did not use bronze luster powder on my pie. I didn't even use eggwash to finish him off. The only thing I used was a touch of water to connect the pieces. I'm glad you appreciate the clear directions and video. I've seen tons of turkey pies that readers have shared with me, and they're all amazing. Each and every baker puts their own spin on their pie, making them all so special and unique. I'm so happy you like the pie. Enjoy, and Happy Thanksgiving! Renee