Adorable Turkey Crust Pumpkin Pie
This easy and adorable Turkey Crust Pumpkin Pie will wow your family and friends at the Thanksgiving table. A delicious and smooth pumpkin pie, this is our favorite way to make pumpkin pie.
Adorable Turkey Crust Pumpkin Pie Recipe
Ingredients
- 2 Pie disks, unbaked
For the Filling
- 15 oz Pumpkin puree
- 3/4 cup Granulated Sugar
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 3 Eggs, room temperature
- 1 cup Heavy cream
- 1/2 cup Whole milk
Instructions
- On a clean floured surface roll out your first pie dough out to a circle. Roll the dough onto the rolling pin and transfer to the pie dish. Push the edge inward so the dough forms to the pan and press in. Fold the edge under and crimp the edge with your fingers. Chill in freezer to 10 minutes.
- Cut a round of parchment paper and frill the edge then press to the pie pan. Fill the paper three-quarters full with pie weights or dry rice and bake the crust for 12 minutes.
- Remove the rice, and paper prick the crust all over, including the sides, with the tines of a fork, and bake for another 10-12 minutes and remove from oven. Crust should be dried out and just turning color. Reduce the oven temperature to 350 degrees.
- In a small mixing bowl stir together the sugar, salt, cinnamon, nutmeg, and ginger until combined. And place aside.
- In a large mixing bowl whisk together the pumpkin, eggs, milk, and heavy cream until combined. Add the dry ingredients to the wet ingredients and stir to combine.
- Pour the filling into the blind baked pie. Then partially bake the pie in a preheated oven for for 25 minutes.
- While the pie is baking roll out your second pie crust. Then use a small 5″ – 6″ bowl as the body of the turkey and use a knife to carefully cut around the bowl on the crust.
- Using the 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), 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). Or like I did can print out some feathers. Cut 6 long feathers and 5 short feathers from the remaining uncut pie dough. Gently use the knife to add the veins to each feather, making sure not to cut through the dough).
- Remove the partially baked pie from the oven and 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 fork 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)
- Set aside to cool completely. ENJOY!
Notes
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.