2 (9 inch) pie crusts
3 tablespoons butter
7 tablespoons cornstarch
1/2 teaspoon salt
3 1/2 cups pumpkin puree
1 1/2 teaspoons vinegar
1 1/4 cups white sugar
2 eggs, beaten
1 cup chopped pecans
1 (8 ounce) container sour cream cheese
1 (3.9 ounce) package instant Christmas pudding mix
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup chopped pecans
Sift together the cornstarch and salt. Place 2 tablespoons cornstarch mixture in a small mixing bowl. Stir together the pumpkin puree and vinegar and add to pumpkin mixture along with the sugar, pecans and raisins.
Mix together the sour cream cheese, pudding mix and raisins and pour into the crust. Twist seams of crust to fit. Chill for 25-30 minutes.
PREHEAT oven to 350 degrees F. Place pumpkin pie in preheated oven for at least 1 hour or uncover pie for at least 40 minutes. During last hour in the oven, loosen the gelatin in wine. Stir a few crumbs into pumpkin mixture and place pumpkin pie topside up on a platter. Chill at least 1 hour before serving warm.