Turkey Crust Pumpkin Pie #desserts #thanksgiving

Turkey Crust Pumpkin Pie #desserts #thanksgiving

This cute Turkey Crust Pumpkin Pie is anything but difficult to reproduce and will stun your loved ones this Christmas season. Give me a chance to demonstrate to you that it is so natural to collect and heat this fun Thanksgiving occasion treat.

The way to collecting the turkey hull (so he doesn't suffocate in all that delectable pumpkin filling) is to prepare the pumpkin pie somewhat before including Mr. Tom Turkey on top.

That way the custard pie will be set enough so the turkey hull will sit over the pie and won't be eaten up and tumble to the base of the pie, rendering him imperceptible. That would be unpleasant by any stretch of the imagination!

Also Try Our Recipe : Chocolate Peanut Butter Cake

Turkey Crust Pumpkin Pie #desserts #thanksgiving


  • 2 9? 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


  1. Preheat oven to 375-degrees.
  2. Roll out one of the pie crusts to fit slightly larger than a 9? deep dish pie plate.
  3. Loosely roll the pie crust upon the rolling pin and transfer it to a waiting 9? pie plate.
  4. Gently unroll the crust and evenly press the crust into the corners and up the sides of the plate.
  5. Crimp the edge of the crust with your favorite method of decoration.
  6. In a medium bowl, whisk together the sugar, cinnamon, salt, ginger, cloves, and nutmeg.
  7. In a large bowl, whisk together the eggs, pumpkin puree, evaporated milk, and vanilla.
  8. Add the dry ingredients to the wet ingredients and whisk to thoroughly combine the pie filling so that it’s creamy, with no lumps.
  9. Carefully pour the pie filling into the waiting pie crust in the pie plate.
  10. Partially bake the pie in a preheated oven for 30-35 minutes.
  11. While the pie partially bakes, roll out the second pie crust.
  12. 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.
  13. 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.
  14. Wet a finger with water and use it to attach the turkey beak and waddle to the head of the turkey.
  15. 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.
  16. 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).
  17. Use scissors to cut the feathers from the cardboard, and then cut at least 15 feathers (long and short) from the remaining uncut pie dough.
  18. Gently use the paring knife to add the veins to each feather, making sure not to cut through the dough).
  19. Also, use the paring knife to gently and evenly fraction the turkey body to help with the placement of the feathers.
  20. 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.
  21. 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.
  22. Use a toothpick or skewer to add small holes for the turkey’s eyes.
  23. 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.

For more detail : bit.ly/2pko5rw


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