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 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 that 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!
Check out the video below to see a ton of turkey crust pumpkin pie photos submitted from readers just like you!
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making this Adorable Turkey Crust Pumpkin Pie is available near the end of this post.
To simplify the process of making this Adorable Turkey Crust Pumpkin Pie I used some store-bought pie crust that can be found in the refrigerator section of the grocery store. 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.
Are you ready to make this Adorable Turkey Crust Pumpkin Pie? Great! Let’s begin!
- 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 425-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.
The following Amazon.com items are some suggested products I’ve chosen that will aid you in the making and serving of this recipe if needed. By clicking on the photos, you’ll be taken directly to Amazon.com website if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase a product.
Below is the printable recipe card for today’s Adorable Turkey Crust Pumpkin Pie. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
- 2 9″ 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 400-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 the pie in a preheated oven for 30-35 minutes.
While the pie partially bakes, roll out the second pie crust.
Use a small 5″ – 6″ bowl as the body of the turkey and use a paring knife to carefully cut around the bowl on the crust.
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, 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, and then cut at least 15 feathers (long and short) from the remaining uncut pie dough.
Gently use the paring knife to add the veins to each feather, making sure not to cut through the dough).
Also, use the paring knife to gently and evenly fraction the turkey body to help with the placement of the feathers.
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, right up to the edge.
Using the water as glue, place the feathers, one at a time, on 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.
#PumpkinWeek is something food bloggers around the internet look forward to every year. This year is no exception. Without further ado, here is a list of links to other delicious new pumpkin recipes shared by 21 talented food bloggers for #PumpkinWeek2016
Adorable Turkey Crust Pumpkin Pie from Kudos Kitchen by Renee.
Amish Pumpkin Roll from Palatable Pastime.
Double Pumpkin Gnocchi from Caroline’s Cooking.
Gigi’s Spiced Pumpkin Pecan Bread from Family Around The Table.
Healthy Pumpkin Oatmeal in the slow cooker from Feeding Big.
Lisa’s Pumpkin Soup from Cooking With Carlee.
Mini Pumpkin Pecan Cheesecakes from The Crumby Cupcake.
Pecan Pumpkin Cobbler from Hezzi-D’s Books and Cooks.
Pumpkin Bread from The Freshman Cook.
Pumpkin Bread with Maple Glaze from Making Miracles.
Pumpkin Brulee Tart from The Redhead Baker.
Pumpkin Cookies with Butter Rum Icing from Grumpy’s Honeybunch.
Pumpkin Creme Brulee from Love and Confections.
Pumpkin Glazed Bacon from Rants From My Crazy Kitchen.
Pumpkin Laksa from Culinary Adventures with Camilla.
Pumpkin Milkshake from A Day in the Life on the Farm
Pumpkin Muffins from Cindy’s Recipes and Writings.
Pumpkin Pretzel Bites from A Kitchen Hoor’s Adventures.
Pumpkin Spice Affogato from The Bitter Side of Sweet.
Pumpkin Spice Granola from The Chef Next Door.
Spiced Pumpkin Cider from Gluten Free Crumbley
In honor of pumpkins and pumpkin lovers everywhere, I’m coordinating this recipe with this set of four fun and whimsical Jack-O-Lantern wine glasses. They’d be fun for any sort of Halloween party, OR minus the faces, they’d look great on any Thanksgiving table. And, they would certainly be a fun conversation starter before you serve that Adorable Turkey Crust Pumpkin Pie.
This recipe post for Adorable Turkey Crust Pumpkin Pie is proudly featured on Meal Plan Monday.
I sincerely hope you’ve enjoyed today’s recipe for Turkey Crust Pumpkin Pie as much as I’ve enjoyed bringing it to you!
Should you have any questions regarding this recipe, or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
For additional information regarding my Kudos Kitchen recipes, and/or my hand painted glassware or fabric items, please follow me on;
Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
The post above includes affiliate links. When I find a great product or service, I like to share it with my readers. Sometimes I use affiliate links so I can earn commission for my recommendations. As always, I thank you for your support!