1 c Graham cracker crumbs 3/4 ts Grated lemon peel
1/4 c Melted butter or margarine 3/4 ts Grated orange peel
1/2 ts Cinnamon 3 Eggs, at room temperature
1/4 c Sugar 1 c Canned pumpkin
12 oz Cream cheese, at room temp. 1/2 ts Vanilla extract
3/4 c Sugar 4 oz Can shelled pecan halves
1 1/2 tb Flour
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