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.
- The ingredient list:
- Kitchen tools and equipment needed:
- Why this recipe works?
- What is the key to assembling this turkey pumpkin pie?
- Is homemade or store-bought pie dough better for this recipe?
- Can this turkey pie crust design be done on a store-bought pumpkin pie?
- Can I assemble and bake the turkey crust by itself first?
- View some of the turkey crust pumpkin pies made by readers like you!
- Can this turkey crust pumpkin pie be made in advance and frozen?
- The step-by-step photo instructions for making a pumpkin pie with a turkey crust:
- Popular homemade pie crust recipes from around the web:
- Alternative pumpkin pie recipe:
- My turkey pumpkin pie has been featured in the following publications:
- A full Thanksgiving menu
- Printable Recipe Card
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.
- 2 - 9" round pie crust (store-bought or homemade)
- all-purpose flour (for rolling the pie dough)
- pumpkin puree
- granulated sugar
- ground cinnamon
- grated nutmeg
- evaporated milk (not sweetened condensed milk)
- pure vanilla extract
- ground ginger
- ground cloves
- kosher salt
Kitchen tools and equipment needed:
- large mixing bowl
- cardboard or cardstock (for making the pattern)
- pen or pencil
- rolling pin
- paring knife (for cutting out the pie dough pattern)
- spatula or offset spatula
- measuring cups and spoons
- baking sheet
- parchment paper
- pie pan (if using homemade crust)
- small round bowl (4" circumference)
- nutmeg grater (optional)
- cake lifter (optional)
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!
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.
View some of the turkey crust pumpkin pies made by readers like you!
Can this turkey crust pumpkin pie be made in advance and frozen?
YES!! I've done it several times!
- Cool the pie completely after baking.
- Once fully cooled, wrap the pie well in 2 - 3 layers of cling wrap and freeze for up to 2 months.
- 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...
- 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.
- In a large bowl, whisk together 2 eggs, pumpkin puree, evaporated milk, and vanilla.
- 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.
- 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).
- 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.
- 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.
Popular homemade pie crust recipes from around the web:
*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
Alternative pumpkin pie recipe:
Easy Pumpkin Pie from Wonderful Cook - This pumpkin pie recipe is bursting with an incredible profile flavor and is super easy to make! Add the turkey crust topper and you'll please and delight everyone at the table!
My turkey pumpkin pie has been featured in the following publications:
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 (yes, twice!)
This recipe post for my pumpkin pie with a turkey crust is also proudly featured on Meal Plan Monday.
A full Thanksgiving menu
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Take some of the stress out of serving a big holiday meal to a large group of people (or any meal for that matter) by preparing these Cheesy Horseradish Mashed Potatoes in advance. Then pop it into the oven about an hour before you're ready to eat! Now it's time to relax before dinner. You've earned it!
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Google loves ratings and will show my recipes to more people if they have them. Thank you. 🙂
Printable Recipe Card
Turkey Crust Pumpkin Pie
- 2 9" round pie crust
- ¾ 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.
I sincerely hope you've enjoyed today's recipe for Turkey Crust Pumpkin Pie as much as I've enjoyed bringing it to you!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Karen Janssen M Janssen says
Where is the pattern? I cannot find it anywhere. I could fake it but I'd rather have the right proportions.
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!
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.
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!
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?
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.
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!
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.
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!
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!
Thank you, Peter. I appreciate the suggestion. I hope you enjoy the pie!
cake delivery in gwalior says
it's a really awesome pumpkin pie. thanks for sharing your recipe.
It's my pleasure. Enjoy!!
I love all your delicious recipes and can’t wait to try this one.
What an absolutely amazing pie, Renee! Wow, I've never seen anything like it - so stunning!
Jimmie Harris says
I'm going to try this for Thanksgiving per my daughter's request
It looks awesome
Renee my dear you are an artist! Loving this pie fiercely and need more holiday celebrations to bring it to! Seriously this is a show stopper!
Thanks so much, Jenn. Everyone who has ever made it is thrilled with how it turned out. It's so much fun!!
Claudia Lamascolo says
You're so darn talented and inspiring, I just love how this came together and so festive for and over the top showpiece for the holiday table!
People are always thrilled when they make this pie and it turns out well. I love to see all the different turkey pies.
Super cute! Would love to make this for Thanksgiving!
Then you totally should!! 🙂
Wow, this looks incredible! Thank you so much for all the tips and photos. Your instructions help a lot! I don't think I'll be making regular pumpkin pie for Thanksgiving again. 🙂
Melissa Belanger says
Oh my gosh. This is seriously the cutest. I can't wait to make it for Thanksgiving this year!
Thank you, Melissa! This is my most popular Thanksgiving recipe and people go crazy for it every year.
I think I will make and bake the turkey's a day ahead then just lay them on the finished pie. Plan to make them to sell at our church youth baked goods auction!
I hope your pie brings in lots of money for your church's youth group. Good luck!
Looks gorgeous. How long do you bake the pie before you put the turkey on it?
It's in the directions, but since you've asked, it's 40-45 minutes to partially bake the pie before adding the turkey crust. I would suggest, however, going back through the actual recipe to follow the other tips and suggestions if you have the time.
Thanks for your questions. Happy Thanksgiving!
I made this last night and it is amazing and adorable!! Thanks so much for the great idea. And happy thanksgiving
This makes me so happy, Ryann. Thanks for letting me know, and Happy Thanksgiving!!!
Karen Bruzewski says
I'm making the sweetist pumpkin pie with your turkey design onto. Happy thanksgiving to you and your family...thank you for you art. God bless you,Karen from Linwood,MI
I am thankful for readers like you who take the time to be so caring and thoughtful, Karen. Happy Thanksgiving to you and your family as well.
Enjoy the pie, and have a wonderful day!
I made this pie tonight for Thanksgiving tomorrow and it was an overall success. The only issue I had was that the edge of my crust was starting to overcook before the turkey piece was thoroughly browned. I tried a foil tent, but that just prevented him from browning. He's done. Just looks a bit pale compared to the rest of the crust! I'm sure it will still be a hit. Thanks for the post!
Awesome! Perhaps a foil tent around the perimeter would have worked better but I don't know because I didn't have to do it. Unfortunately every oven is different so it's difficult to know for sure. I'm happy you had overall success. Ill bet he'll be a big hit! Thanks for letting me know.
I just saw this recreated today on ThreadBanger channel on YouTube. Here's the link: https://youtu.be/kn_8sANjGfg
Very cool! Thanks for letting me know, Sarah!!
I just saw this recreated today on ThreadBanger channel on YouTube. Thought you'd like to know. Here's the link: https://youtu.be/kn_8sANjGfg
This might be a silly question, but do you think this would work with a cherry pie?
Hi Holly! Not silly at all. The only thing that would probably happen is that the Turkey would conform to the shape of the cherries as they cooked down. I couldn't guarantee how he'd look after that, but I'd give it a try if I was you. Let me know how it works for you if you do it. Happy Thanksgiving!
Hello, so I've never made a pie before but I want to do this. I was wondering what is the best way to transport this pie from my house to another with out it getting messed up? Also does it have to be fresh spices or can I get everything out of a jar?
Thanks for your question, Breann. The best spices are always the fresh ones. However, jarred spices will work too. Use whatever you have, or whatever is most available to you. Regarding the transportation, a pie carrier is your friend. Check them out on Amazon.com or most likely any major retailer. Or, in a pinch, use a shallow cardboard box that is only slightly larger around then the circumference of the pie plate. Carefully lower the pie in the box and you're ready to go. Oh, cover the pie loosely with tin foil first 🙂
Hope this helps!
Jillene C. Hribar says
This is so cute! I'm wondering...do you think the turkey could be baked separately then laid on top of the pie afterwards?
Hi Jillene. I really have no idea because I haven't tried it, but I honestly don't see why not. The only problem my be that he wouldn't actually be attached to the pie, and may slide.
Other than that, I can't really think it would be a problem. If you do it, let me know how it works for you.
jeridee burnett says
Looks great! however, I'm wondering why such a long cooking time at such a high temperature? It seems like the crust would burn and the custard over done at that temperature. Thoughts?
Thanks for the question. I wrote the recipe with how long it took me in my home oven. If you're worried that the temperature is too high, feel free to turn the oven down to 375-400 and then keep an eye on it. The actual baking time is really only 1 hour and 15 minutes, but if you're worried the crust will burn and the custard will be overdone, feel free to cover the pie at some point. Of course this will hinder the browning of the turkey on top.
I hope this helps.
Thank you so much!!!
I love this idea, and I wanted to try a slightly simplified (just less feathers) mini version on some mini apple pies I'm making in a cupcake tin. Because these will take less time to bake than a full size pumpkin pie, at what point do you think I should add the crust? Thanks so much!
Since you'll be adding the turkey crust to an apple pie that has more structure than a custard pumpkin pie, I'd go ahead and add the crust right away. The only reason I added the turkey crust to the custard pie after partially baking was so the custard had a chance to partially set so the turkey crust wouldn't sink to the bottom of the custard. The only thing I will caution you when adding the crust to an apple pie, is that the crust will conform to the shape of the apples upon baking, thereby making your turkey (possibly) lumpy. I can't say that for 100% fact, but it's just something I think I need to caution you about.
I hope this answers your question. Thanks for asking.
Very festive pie for the Holidays!
Thank you, Caleb! I'm so glad you like it!!
Do you recommend making this Thanksgiving Day? Could it be made the night before? Thanks!
Thanks for the question. You can definitely make this the day before. After the pie has cooled, remember to refrigerate it. Take the chill off the pie for about 30 minutes before serving by sitting it out on the kitchen counter.
Enjoy your pie!
Do you brush the turkey cutout with anything before you put it back in the oven? Thanks!
I did not. However, if you'd like to you can give him a quick egg wash (brush him with an egg mixed with 1 tablespoon water). But if you do that, be careful to only brush the turkey, and not the pumpkin pie custard. Thanks for your question 🙂
Malene (from Denmark) says
This s so cute! I am doing this on the next pie I bake (even though it probably will be a wonderful chicken pot pie (Donal Skehan has a great recipe) and not a pumpkin pie 😉 ) Have a nice day!
Okay, I love, love, love that you're going to put this on a savory pie! I'm going to have to do that too. Thanks for the inspiration, Malene (and thanks for stopping by)!
Thank u so much. It is gorgeous. I'm going to give it a try this year! I love it. Thanks.
That's wonderful, Mayra. I know you'll be successful with it and that you'll surprise your friends and family with how creative you are!
Have a wonderful holiday season!
Julie is Hostess At Heart says
Renee, this is just gorgeous. It appeals to my artistic side (as a decorative painter) too.
Very cool, Julie. We are kindred spirits then! Very good to know!
I cannot wait to try this! It is soooo adorable.
Thank you, Lynne! I know your family and friends will be impressed! Have fun with it and make it your own!
This is adorable! I plan to make this but I was wondering if you think it could be made ahead and frozen? I want to do some special recipes like this but I need to get as much as possible done ahead of time. Thank you for sharing this!❤️
I definitely think you can make it ahead and freeze it. However, I've not done it so I'm not 100% positive.
My thoughts are this:
If you plan on reheating the pie before serving, I'd make sure to bake it uncovered for only like 15 or 20 minutes at 350. I would also thaw the pie first.
If you plan on thawing it (after it's already been fully baked) and then serving it at room temperature, I'd uncover it while it's thawing so condensation doesn't make the pie soggy.
I hope this all makes sense.
Remember when you're first making the pie, as the recipe states, partially bake the pie first so the pumpkin custard is somewhat set before you start assembling the turkey on top so he doesn't sink in the filling.
Please let me know if you have additional questions, I'll be happy to help. And thanks so much, Stacia for visiting, and for your great question.
Liz Yang says
Wow. This is absolutely amazing. At first glance, I gasped. So originally delightful and creative. I looove it.
What a lovely thing to say. Thank you so much, Liz. I'm happy you like it, and I'm thrilled that you stopped to visit me here in my Kudos Kitchen.
Laura Adams says
Oh Renée, thanks so much for this cute idea to make the Thanksgiving meal even a little more special! I use my husband's grandmother's handwritten recipe for pumpkin pie, and it is killer! It makes THREE pies, which my grown children love, because it means there's always pie for them to take home, along with all the other leftovers. Can't wait to surprise them with this! Adorable!
Thank you so much for sharing your story with me, Laura! I'm sure your husband's grandmother's pies are incredible! I'm so glad you're going to surprise your family with this new turkey crust topping. I hope they love it! Thanks for the comment, and for visiting my blog 🙂
Mrs Major Hoff says
Very cute and a great tutorial! I smile every time I see it on pinterest!
Thank you so very much! I'm happy it makes you smile 🙂
Cindy Kerschner says
Amazing, Renee! What a great tutorial!
I'm a visual learner so tutorials are important to me. So glad you like it, Cindy!
So beautiful! Thank you for sharing. I hope to make this for Thanksgiving.
My pleasure, Luisa! I just finished making a video about how I made him, so I'll add it to the post. Please come back and check in a day or two if you're able.
You've outdone yourself Renee --- sharing!
I thank you so much, and always appreciate a share!
Sabrina Snyder says
WOW! This pie is gorgeous! What a fun way to top it!
Thank you so much, Sabrina!
Amazing presentation. Gorgeous pie.
Homemade Food Junkie says
A beautiful pie and really great tutorial. I, pinning it. I've got to try making this!
I know you'll be successful. Please share your photos. I'd love to see it.
Melanie | Melanie Makes says
What an amazing pie, Renee - you make it look so doable!
Thanks, Melanie. It is doable. I hope you'll give it a try.
Jenny | Honey and Birch says
You make this gorgeous pie look so easy to make!!
Michelle | A Latte Food says
This is the cutest thing ever! I am in love with this pumpkin pie design!
Des @ Life's Ambrosia says
Oh my gosh! This is absolutely stunning! I'd love to have it on my Thanksgiving table!
Renee this is just stunning! not sure I could eat it! lol
Thanks, Cheryl. It's actually so easy to make that it's not a big deal to eat it.
Kelly - A Side of Sweet says
This is amazing! I'm so impressed! Pinned!
Thank you so much, Kelly! I appreciate that!
That definitely is adorable! What a perfect Thanksgiving treat! I may just have to give this a try!
I hope you do, Carlee. I know you'll have success.
Wendy Klik says
It is adorable Renee and your pumpkin wine glasses are wonderful.
Thanks so much, Wendy 🙂
I LOVE this! It is absolutely amazing and your artistry really shows in everything you do!
What a nice thing to say, Shelby. Thank you so much! 🙂