Pumpkin Pie
2008 APC Crisco® National Pie Championships
Amateur Division 1st Place
Ingredients
Crust
- 18 whole Keebler cinnamon graham crackers
- 1/2 cup butter
- 4 Tbsp. sugar
Layer One
- 1- 8oz. pkg. Phiadelphia cream cheese, softened
- 1/8 cup sour cream
- 1/4 cup sugar
- 1/2 tsp. vanilla
- 1 Tbsp. flour
Layer Two
- 1- 8oz. pkg. Philadelphia cream cheese, softened
- 1 tsp. vanilla
- 1 1/2 cup powdered sugar
- 1/2 cup canned plain pumpkin
- 1/4 tsp. cinnamon
- 1/4 tsp. ginger
- 1/8 tsp. cloves
- 8 oz. Cool Whip topping
Layer Three
- 4 oz. Jello cheesecake flavored pudding mix
- 1/2 cup milk
- 3/4 cup plain canned pumpkin
- 1/4 tsp. ginger
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. cloves
- 1 cup Cool Whip topping
Temperature: 250 ° F
Instructions
CRUST:
Using a food processor, crumble (fine) the graham crackers. Add sugar, and then place in a bowl. Toss in melted butter until moistened. Using the back of a large spoon, press mixture into a 10" deep dish pie pan to form a crust. Freeze.
LAYER ONE:
Using a mixer beat well the softened cream cheese, sugar and egg. Add in sour
cream, flour and vanilla. Pour into graham cracker crust. Cover the edges with
foil. In a preheated oven, bake as follows without opening the oven door: In a
450 degree F oven, bake for 8 minutes. Decrease oven temperature to 250
degrees F and continue baking for another 20 minutes. Turn off oven, and leave
in oven for 15 minutes. Cool on a wire rack.
LAYER TWO:
Using a mixer, beat softened cream cheese with vanilla. Add powdered sugar.
Mix in pumpkin and spices. Fold in Cool Whip. Spread over cooled pie. Freeze.
LAYER THREE:
In a bowl using a wire whisk, toss pudding and milk until thickened. Add in
pumpkin and spices. Fold in Cool Whip. Spread over layer two. Refrigerate
about 6 hours until firm.
Instructions
CRUST:
Using a food processor, crumble (fine) the graham crackers. Add sugar, and then place in a bowl. Toss in melted butter until moistened. Using the back of a large spoon, press mixture into a 10" deep dish pie pan to form a crust. Freeze.
LAYER ONE:
Using a mixer beat well the softened cream cheese, sugar and egg. Add in sour
cream, flour and vanilla. Pour into graham cracker crust. Cover the edges with
foil. In a preheated oven, bake as follows without opening the oven door: In a
450 degree F oven, bake for 8 minutes. Decrease oven temperature to 250
degrees F and continue baking for another 20 minutes. Turn off oven, and leave
in oven for 15 minutes. Cool on a wire rack.
LAYER TWO:
Using a mixer, beat softened cream cheese with vanilla. Add powdered sugar.
Mix in pumpkin and spices. Fold in Cool Whip. Spread over cooled pie. Freeze.
LAYER THREE:
In a bowl using a wire whisk, toss pudding and milk until thickened. Add in
pumpkin and spices. Fold in Cool Whip. Spread over layer two. Refrigerate
about 6 hours until firm.
