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Cheese N'pumpkin Pie

Author/Submitted by:
Servings: 10
Categories: Desserts / Microwave / Pies & Pastries / Pumpkin

1  cup  graham cracker crumbs
1/4  cup  melted butter or margarine
1/2  teaspoon  cinnamon
1/4  cup  sugar
12  ounces  cream cheese, at room temp.
3/4  cup  sugar
1 1/2  tablespoons  flour
3/4  teaspoon  grated lemon peel
3/4  teaspoon  grated orange peel
3    eggs, at room temperature
1  cup  canned pumpkin
1/2  teaspoon  vanilla extract
1  can  shelled pecan halves, (4 ounces)

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. By KKBG35A RUTH BURKHAR

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