Chai Pumpkin Pie

Make pie crust according to recipe directions. Working one at a time, roll dough between two large sheets of parchment paper into two 12- to 13-inch rounds; chill at least 10 minutes. Fit one round into the bottom and up the sides of a 9-inch pie plate. Fold overhang under itself to create a thicker rim of dough and crimp. Refrigerate until firm, at least 20 minutes. Heat oven to 375°F and place a large baking sheet in the bottom third of the oven. Pour filling into prepared pie crust, place on the baking sheet, and bake until crust is golden brown and filling is slightly puffed at the edges but still jiggles a little in the middle, 40 to 47 minutes. Transfer to a wire rack and let cool completely. To decorate: Line a large baking sheet with parchment paper. Divide egg whites among three small bowls. Using liquid food coloring, tint egg whites to desired shades of red, orange, and yellow. From remaining pie dough, cut out turkey and leaves. Brush with tinted egg whites and bake until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool. Place turkey on one side of pie and arrange leaves to look like feathers.