Pumpkin-Cream Cheese Pie

Recipe Ingredients

		Graham Cracker Crust
1 cup	146g / 5.1oz	Graham cracker crumbs
1/4 cup	49g / 1.7oz	Butter or margarine - melted
		Pumpkin Cheese Filling
12 oz	340g	Cream cheese - soft
3/4 cup	148g / 5.2oz	Sugar
1 1/2 tablespoons	22ml	Flour
3/4 teaspoon	3.8ml	Lemon peel - grated
3/4 teaspoon	3.8ml	Orange peel - grated
1/4 teaspoon	1.3ml	Vanilla extract
2		Eggs
2		Egg yolks
1 cup	237ml	Pumpkin - canned or cooked
		Sour Cream Topping
1 1/2 cups	355ml	Sour cream
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Vanilla extract

Recipe Instructions

Preheat oven to 350F.

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.

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 completely in wire rack - about 1 hour. Refrigerate overnight.

Source:
100% Pleasure

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