Cheese N'pumpkin Pie
- 1 c Graham cracker crumbs
- 1/4 c Melted butter or margarine
- 1/2 ts Cinnamon
- 1/4 c Sugar
- 12 oz Cream cheese, at room temp.
- 3/4 c Sugar
- 1 1/2 tb Flour
- 3/4 ts Grated lemon peel
- 3/4 ts Grated orange peel
- 3 Eggs, at room temperature
- 1 c Canned pumpkin
- 1/2 ts Vanilla extract
- 4 oz Can shelled pecan halves
1. Combine graham cracker crumbs, melted butter, cinnamon, and sugar in a
heat-resistant, non-metallic, 8 1/2-inch round cake pan. Press cracker
crumb mixture onto bottom and sides of pan. Heat uncovered, in Microwave
Oven 2 minutes. Allow to stand and cool. 2. Cream cream cheese until smooth
in a large, heat-resistant, non-metallic bowl. 3. Add remaining ingredients
and beat until smooth. Heat, un- covered, in Microwave Oven 4 minutes,
stirring every minute. 4. Pour into crust and heat an additional 6 minutes
or until custard is puffed around edges and still slightly soft in center.
5. Chill at least 5 hours before serving. Arrange pecan halves on top of
pie before serving.
heat-resistant, non-metallic, 8 1/2-inch round cake pan. Press cracker
crumb mixture onto bottom and sides of pan. Heat uncovered, in Microwave
Oven 2 minutes. Allow to stand and cool. 2. Cream cream cheese until smooth
in a large, heat-resistant, non-metallic bowl. 3. Add remaining ingredients
and beat until smooth. Heat, un- covered, in Microwave Oven 4 minutes,
stirring every minute. 4. Pour into crust and heat an additional 6 minutes
or until custard is puffed around edges and still slightly soft in center.
5. Chill at least 5 hours before serving. Arrange pecan halves on top of
pie before serving.
