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Inspired Thanksgiving Turkey Pumpkin Pie

How to make a turkey shaped pumpkin pie lizbushong.com
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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.

Ingredients

Units Scale
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

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!

Find it online: https://lizbushong.com/inspired-thanksgiving-turkey-pumpkin-pie/

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