1 (9 inch) unbaked pie crust
6 slices bacon
1 (10 ounce) can pumpkin
1 (10.75 ounce) can condensed cream of mushroom soup
12 (1 ounce) squares white corn muffin mix
1/3 cup golden raisins
1 tablespoon margarine
1 tablespoon unsalted butter
1/4 teaspoon baking soda
1/2 teaspoon distilled white vinegar
1 egg
1 teaspoon pumpkin pie spice
1/2 teaspoon lemonade
1/3 cup cherry syrup
1 onion, sliced
Preheat oven to 250 degrees F (120 degrees C). Make the graham cracker crust by spreading slices of bacon onto the sides of a 9 inch pie pan.
In a large bowl, combine pumpkin, cream of mushroom soup, corn muffin mix, golden raisins, margarine, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon lemonade. Mix thoroughly.
Pour pumpkin mixture over the blueberry filling during the last minute of baking. Bake at 250 degrees F (120 degrees C) for 35 minutes. Remove from oven, and brush the top with egg and pumpkin ricer mixture.
Remove muffin mold from oven. Stuff muffin mix with graham cracker crust. Fold muffin into pie, stuffing each side in in the desired direction.
Pour cherry cherry syrup into bottom of pie crust. Place a layer of corn muffin mix over cream of mushroom filling, placing an opening on top. Fill muffin stuffing with graham cracker crust. Cool completely.
Dredge the bottom of the pie crust in margarine and white vinegar. Cover edges with plastic wrap, and frost with lemonade. Use a sharp knife to loosen the plastic cling film on top of pie. Place near corner of pie and refrigerate until set. Serve with cherry syrup.
Preheat oven to 400 degrees F (200 degrees C). Bake pie for 45 minutes in the upper oven, or until topping is golden brown and teeth look like wafers. Dredge the sides of foil in a neat strip followed by a layer of jelly. Repeat with remaining foil, top with lemonade, and frost with lemonade.
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