2008 APC Crisco® National Pie Championships Amateur Division First Place Pumpkin Category October Fest Pie Raine Gottess Kissimmee, Florida Crust 18 whole Keebler cinnamon graham crackers 1/2 cup butter 4 Tbsp. sugar 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 1 – 8 oz. pkg. Philadelphiaý cream cheese, softened 1/8 cup sour cream 1 small egg 1/4 cup sugar 1/2 tsp. vanilla 1 Tbsp. flour 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 1 – 8 oz. 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 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 4 oz. Jello cheesecake flavored pudding mix 1/2 cup milk 3/4 cup plain canned pumpkin 1/4 tsp. ginger 1/8 tsp. cinnamon 1/8 tsp. nutmeg 1/8 tsp. cloves 1 cup Cool Whip topping 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.