This easy and adorable Turkey Crust Pumpkin Pie will wow your family and friends at the Thanksgiving table.
Recipe type: Dessert
Makes: Serves 8-10
Adorable Turkey Crust Pumpkin Pie Recipes
- 2 - unbaked pie crusts for 9" pie
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
½ teaspoon ground ginger
1 can (12 ounces) evaporated milk
pinch freshly grated nutmeg
¼ teaspoon ground cloves
- 2 large eggs
- 1 can (15 ounces) pure pumpkin puree (NOT pumpkin pie filling)
- ½ teaspoon pure vanilla extract
- Preheat oven to 425 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 into 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 40-45 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 note pad) and draw out two sizes of feathers (one long, and one short).
- Use a 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)