American Pie Council

October Fest Pie

2008 APC Crisco® National Pie Championships
Amateur Division First Place
Pumpkin Category
October Fest Pie
Raine Gottess
Kissimmee, Florida

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.