Turkey Crust Pumpkin Pie (2024)

This adorable Turkey Crust Pumpkin Pieis easy to recreate and will amazeyour 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:

**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
• eggs
• evaporated milk (not sweetened condensed milk)
• pure vanilla extract
• ground ginger
• ground cloves
• kosher salt

• large mixing bowl
• whisk
• cardboard or cardstock (for making the pattern)
• scissors
• 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 peaco*ck (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!

GO YOU!

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 besure 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!

1. Cool the pie completely after baking.
2. Once fully cooled, wrap the pie well in 2 - 3 layers of cling wrap and freeze for up to 2 months.
3. 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 howeveryou like.
• In a mediumbowl, whisk togethergranulated 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 15feathers (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 toaddthefeathers, 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

Fun Money Mom

Smart DIY List

The View From Great Island

Tara Teaspoon

The Daily Meal

Blu Ridge Vintage

Tip Hero

XO Katie Rosario

Country Living Magazine (yes, twice!)

This recipe post for my pumpkin pie with a turkey crust is also proudly featured on Meal Plan Monday.

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When you make this recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Google appreciates ratings on recipes and, in turn, will show my recipes to more people. Thank you!!

Printable Recipe Card

I sincerely hope you've enjoyed today's recipe for Turkey Crust Pumpkin Pie as much as I've enjoyed bringing it to you!

Until we eat again, I hope you have a delicious day!