Recipe - Pumpkin-Cream Cheese Pie

GRAHAM CRACKER CRUST
1 cup Graham cracker crumbs
One fourth cup Butter or margarine;melted

PUMPKINCHEESE FILLING
12 ounce Cream cheese;soft
Three fourths cup Sugar
1 One half tablespoon Flour
Three fourths teaspoon Lemon peel;grated
Three fourths teaspoon Orange peel;grated
One fourth teaspoon Vanilla extract
2 Eggs
2 Egg yolks
1 cup Pumpkin;canned or cooked

SOUR CREAM TOPPING
1 One half cup Sour cream
2 tablespoon Sugar
One half teaspoon 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 9inch pie plate. Refrigerate. Preheat oven to 350
degrees F. Make PumpkinCheese Filling: In large bowl combine cheese, 3/4
cup sugar, flour, peels, One fourth teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini