• Use card stock or cardboard and scissors to cut out two thin sizes of feathers. One longer (approximately 2") and one shorter (approximately 1½"). Set aside.

If you are making homemade crust, start here:

• Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius)
• 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.

If using store-bought crust, start here:

• 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.