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Pumpkin Pie
2008 APC Crisco® National Pie Championships
Amateur Division 1st Place 



  • 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


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.

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