Thanksgiving would not be thanksgiving without pumpkin pie! Inspired pie design help create this show-stopping presentation.  Rich butter pie crust makes perfect cut out details for the turkey shape with leaf tail feathers.  The crust design is rolled out and cut into shapes, chilled and baked then added to the top of the partially baked pumpkin pie.

The pumpkin pie filling is our family favorite, pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ginger and nutmeg. This filling is perfect for creating a crust with details for the filling does not crack in the center.  You will love this work of art.

Tips & Tools for Making this Artful Pie

One thing… it takes time to prepare but worth the effort. However, you can make this crust in stages. First, make two batches of butter pie crust and one recipe for chocolate butter crust. Recipe is made with chilled butter, flour, sugar and ice water. No vinegar, egg or shortening which makes the dough very pliable and easy to shape.

As I mentioned this recipe was inspired. The Pie Eyed Girl, Helen Nugent created this pretty pie recipe. Her new book “Pie Style” would make perfect Christmas gifts.

Tools Needed to Make this Pie

Assorted leaf cookie cutters, rolling pin, food processor, baking sheets and parchment paper, paring knife, pattern for turkey-page 127 in Pie Style Book.

I had purchased these spring loaded cutters from Williams & Sonoma but here is a good substitute. Tap on photo for link.

Food processor makes the dough come together quickly for pie crust. Photo above is the chocolate crust. Please order Pie Style to get entire instructions and recipe for crust.

Rolling pin, pizza wheel and sharp paring knife for making the cut out crust. This is a 10″ pie plate, her recipe calls for 9″.  This is the base for the detailed cut out work, which will be created, chilled, and baked.

Template for the turkey is available in Pie Style book. My design is a bit larger than recommended for my pie plate was 10″ and not 9″.

Cutting the Leaves

Cutting out all the shapes of the crust was fun.  After cutting, they must be chilled for 15 minutes.  My leaves are different shapes than Pie Style which makes it more my own.

Creating the Artful Design Top Crust

Egg wash helps adhere the leaves to the crust. Don’t you love the veins in the “leaf” tail feathers.

Parchment paper with finished design was placed on the back of a baking sheet and chilled for 15-20 minutes before baking. After the chill, crust was baked for 20 minutes.  Allow crust to cool before adding to partially baked pumpkin pie.

Meanwhile, as the chill make the pumpkin pie filling.  This recipe I can share. If you want to try using refrigerated pie crust you can but… it will not be as tasty as this all butter crust.

With left over pie crust, mix two doughs to create a marbled look. This was used for the body of the turkey. Make the beak, feet and wattle from chocolate dough.

Here is the finished pie crust for my pumpkin pie filling. Be sure to brush the chilled crust with egg wash to help prevent a soggy bottom. After filling the crust, the pie was baked in 375 degrees for 40 minutes. Note: Cover the pie-edge with aluminum foil to prevent over browning.

After 40 minutes. The baked and cooled decorative top was placed on top of the partially baked filling then back to the oven for another 5-8 minutes.

Hope you will purchase her book.  The Pie Eyed Girl has many designs that you will love.

As a result, here is another crust I made from her great book.  This crust is not baked in photo.  Recipe for pie crust is at the bottom of this page. 

Other Ideas You Might Want to Try:

Fall Thanksgiving Snack Board

Inspired Thanksgiving Turkey Pumpkin Pie

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Rich buttery pie crust inspired by Pie Style Book, is shaped into a decorative turkey for a pumpkin pie upper crust. Pie Style book has many designs and you can order on Amazon.

• Author: Liz Bushong
• Prep Time: 2 hours + chill time
• Cook Time: 50 minutes
• Total Time: 2-3 hours or 24 hours
• Yield: 1–9 ” pie 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

All Butter Pie Crust- Makes 2 crusts- You need to make two recipes of the this crust. 4 single crusts total 1 stick pure butter, grated and frozen 2 1/2 cups all-purpose flour 2 tablespoons granulated sugar 3/4 teaspoon salt 3 tablespoons ice water 1/2 teaspoon white vinegar 1–4 1/2” Mini Hand Lattice Pie Mold-Williams & Sonoma Egg Wash: 1 beaten egg with1 teaspoon water

To Make Chocolate Dough

Chocolate Dough: Add 2-3 tablespoons dark cocoa to one of the 4 single crusts of the raw dough

Pumpkin Pie Filling

1–16oz can pumpkin puree-*tested Libby’s 1–14 oz can sweetened condensed milk 2 eggs, beaten 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger and nutmeg 1/4 teaspoon salt

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Instructions

1. In food processor with steel blade, add flour, salt and sugar. Process a few seconds. Add frozen shredded butter to flour mixture. Pulse processor until mixture becomes clumpy, as butter begins to form with flour.
2. Add only 3 tablespoons icy water and vinegar. Process until mixture forms a ball around the sides of the food processor bowl. Remove from bowl flatten into two rounds. Make the second recipe of pie crust. To one single crust add 2 -3 tablespoons dark cocoa powder to the dough, this will be for the dark crust in your turkey design. With leftover dark and regular crust re roll together and cut out marbled leaves if you would like.
3. Cover each dough rounds with plastic wrap chill 30 minutes.
4. Remove from refrigerator and allow to sit 5-7 minutes before rolling out. Roll large disc into 9″ round. Place crust in deep dish pie pan, crimp edges, cover with plastic wrap, chill until upper crust is made and ready to bake the pumpkin filling.
5. Draw a 10″ circle on back side of parchment paper. Roll out second crust on a sheet of parchment paper, fitting the 10″ circle. Use a pizza wheel to cut the round circle. Place on a baking sheet. chill 15 minutes. After the chill, cut out the center for the turkey body, this is where the pumpkin pie filling will show through.
6. Roll out third crust, to 1/4″ thickness for decorating turkey pie topper. Cut out the 25 leaves, 5-7 maple leaves and other cut outs you want to add to your turkey pie crust
7. Roll out the chocolate dough to 1/4″ thickness and cut out leaves, and details for turkey, eyes, wattle, (turkey parts). Mix egg with 1/2 teaspoon water to create egg wash. Use the egg wash to attach leaves and dough details to the upper crust. Once you have the design you like. Chill design for 30 minutes.
8. Meanwhile, combine all ingredients for the pumpkin pie filling in a large bowl, whisk together. Pour filling into chilled pie crust in pie plate. Bake pie at 375° F for 40 minutes. Remove from oven and bake upper crust for 20 minutes tent with alum.foil to keep from over browning. Allow to cool 5 minutes before removing from parchment paper.
9. Position upper crust over the par-baked pumpkin pie filling. Brush with egg wash around the edges carefully to seal together. Return to oven and bake additional 10 minutes.
10. Remove from oven too cool before serving.

 

Notes

• It takes 4 single crusts to make this cute pie, but it is worth it. The results are so cute.
• To help with time management, make the crusts in one day, wrap and chill,
• One day before  serving, roll out the crusts, cut out designs and bake upper crust.
• Morning of event/dinner, make the pumpkin filling, bake for 40 minutes, add upper crust and bake 10 minutes more until pie is set. TA DA!

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