Pumpkin-cream cheese pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham cracker crumbs |
| ¼ | cup | Butter or margarine;melted |
| 12 | ounces | Cream cheese;soft |
| ¾ | cup | Sugar |
| 1½ | tablespoon | Flour |
| ¾ | teaspoon | Lemon peel;grated |
| ¾ | teaspoon | Orange peel;grated |
| ¼ | teaspoon | Vanilla extract |
| 2 | Eggs | |
| 2 | Egg yolks | |
| 1 | cup | Pumpkin;canned or cooked |
| 1½ | cup | Sour cream |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Vanilla extract |
Directions
GRAHAM CRACKER CRUST
PUMPKIN-CHEESE FILLING
SOUR CREAM TOPPING
Make Graham Cracker Crust: In medium bowl, with fork, lightly toss crumbs with butter, to mix well. With back of metal spoon, press to bottom and sides (not rim) of 9-inch pie plate. Refrigerate. Preheat oven to 350 degrees F. Make Pumpkin-Cheese Filling: In large bowl combine cheese, ¾ cup sugar, flour, peels, ¼ ts vanilla, eggs, egg yolks, and pumpkin; beat at medium speed until smooth. Turn into crust. Bake 35 to 40 minutes, or until center of pie seems firm when pie is gently shaken. Meanwhile, make Sour Cream Topping: In small bowl, combine sour cream with sugar and vanilla; mix well. Spread topping evenly over pie. Bake 10 minutes longer. Let pie cool completety in wire rack - about 1 hour. Refrigerate overnight.