Yield: 10 servings
Measure | Ingredient |
---|---|
1 cup | Graham cracker crumbs |
¼ cup | Melted butter or margarine |
½ teaspoon | Cinnamon |
¼ cup | Sugar |
12 ounces | Cream cheese, at room temp. |
¾ cup | Sugar |
1½ tablespoon | Flour |
¾ teaspoon | Grated lemon peel |
¾ teaspoon | Grated orange peel |
3 \N | Eggs, at room temperature |
1 cup | Canned pumpkin |
½ teaspoon | Vanilla extract |
4 ounces | Can shelled pecan halves |
1. Combine graham cracker crumbs, melted butter, cinnamon, and sugar in a heat-resistant, non-metallic, 8½-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.