American Pie Council

2013 Amateur Recipe

Holiday Pumpkin Surprise Pie

Holiday Pumpkin Surprise
2013 APC Crisco National Pie Championships Amateur Division
3rd Place Pumpkin
David Harper, Richland Center, WI

Makes one 10 inch pie (deep dish pie plate recommended)
Crust
½ cup of Butter Flavor Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water
Pecan pie filling
1 cup dark corn syrup
1 cup white sugar
4 eggs
2 teaspoons vanilla
6 T. melted butter
2 cups chopped pecans
Pumpkin pie filling
1/2 cup sugar
1 t. salt
1 can pumpkin, 15 ounces
8 ounces cream cheese, softened to room temperature
1 can sweet condensed milk
1/3 c. instant vanilla pudding
1 ¼ t. unflavored gelatin
2 T.water
1 t. cinnamon
¼ t. nutmeg
Whipped Cream
1 ½ cup heavy whipping cream
¼ cup powdered sugar
1/4 t. nutmeg
1 t. vanilla
Extras
½ cup pecans, chopped
Sprinkling of nutmeg
Assemble the pie
Preheat oven to 350 degrees
Crust: Whisk the flour and the salt together in a large bowl. Add the Butter Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Place into the refrigerator until ready to use.
Pecan pie filling: Combine first five ingredients in a large bowl and whisk until smooth. Remove crust from refrigerator place 2 cups of chopped pecans on the bottom of shell. Pour the filling over the pecans. Place in oven and bake for 50-60 minutes or until filling is just set when jiggled. Remove from oven and cool on wire rack until room temperature. Chill in the refrigerator for at least 6 hours. Wait to make the pumpkin filling until pecan pie is sufficiently chilled.
Pumpkin Filling: Place sugar and cream cheese in mixer bowl and mix until smooth. Add the can of sweetened condensed milk, pudding mix, salt, and pumpkin and mix until smooth. In a small bowl, add the 2 T. water and sprinkle the gelatin over the water. Microwave for 15 seconds. With mixer running, add the gelatin mixture. Mix in cinnamon and nutmeg. Pour pumpkin mixture on top of the chilled pecan pie. You may have more filling than will fit on the pie. Just slowly add the filling and mound the top as much as you can. Chill the pie until set, about 3 hours.
Whipped cream: combine all ingredients and whip until stiff peaks. Top chilled pie with whipped cream and sprinkle with chopped pecans and nutmeg.