Ingredients

The following ingredients have 9 Servings
  • 2 9" round 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

Instruction

  • Preheat oven to 375-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 in a preheated oven for 30-35 minutes.
  • While the pie partially bakes, roll out the second pie crust.
  • Use a small 4" - 5" bowl as the body of the turkey and use a paring knife to carefully cut around the bowl to form the body of the turkey.
  • 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, carefully 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. Cut at least 15 feathers (long and short) from the remaining uncut pie dough.
  • Gently use the paring knife to score veins onto each feather, making sure not to cut through the dough.
  • Use the paring knife to gently and evenly fraction the turkey body to help with the placement of the feathers (optional step).
  • 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.
  • Using water as glue, place the feathers one at a time onto 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.
  • Cool the pie completely on a wire rack before serving.