Whisk together the sugar, cinnamon, salt, ginger, cloves, and nutmeg in a medium bowl.
Whisk together the eggs, pumpkin puree, evaporated milk, and vanilla in a large bowl.
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.
Roll out the second pie crust and use the paring knife to cut the round body from the 4-inch bowl.
Use the round body as a size reference and cut out the turkey's neck, head, beak, and thin waddle with the paring knife.
Use a fingertip and water (sparingly) to "glue" the pie crust pieces together.
Use an offset spatula to carefully transfer the turkey's body onto the partially baked pie crust.
Cut 14 feathers (both sizes) from the remaining dough and carefully, with a light hand, use the back of the paring knife to score the crust to resemble feathers lightly.
Add the feathers to the turkey's body in a pleasing design using water.
Return the turkey crust pie to the oven to finish baking until the custard center is no longer jiggly (approximately 20 minutes, observing so the turkey doesn't get too dark). *Note - if needed, loosely cover the pie with foil if the crust is browning too quickly and the center of the pie is still uncooked.
Once fully cooked, remove the turkey crust pumpkin pie from the oven and cool on a cooling rack.
Serve chilled or at room temperature.