Title: Pumpkin-Cream Cheese Pie
Categories: Pie
Yield: 8 Servings
| GRAHAM CRACKER CRUST |
| 1 | c | Graham cracker crumbs |
| 1/4 | c | Butter or margarine;melted |
| PUMPKIN-CHEESE FILLING |
| 12 | oz | Cream cheese;soft |
| 3/4 | c | Sugar |
| 1 1/2 | tb | Flour |
| 3/4 | ts | Lemon peel;grated |
| 3/4 | ts | Orange peel;grated |
| 1/4 | ts | Vanilla extract |
| 2 | | Eggs |
| 2 | | Egg yolks |
| 1 | c | Pumpkin;canned or cooked |
| SOUR CREAM TOPPING |
| 1 1/2 | c | Sour cream |
| 2 | tb | Sugar |
| 1/2 | ts | Vanilla extract |
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, 3/4
cup sugar, flour, peels, 1/4 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.