Cheese n'pumpkin pie

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 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.

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