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.
Yields
10 Servings