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Pumpkin-cream Cheese Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients:
-----GRAHAM CRACKER CRUST----- 1
cup
Graham cracker crumbs 1/4
cup
Butter or margarine,
melted
-----PUMPKIN-CHEESE FILLING----- 12
ounces
Cream cheese,
soft
3/4
cup
Sugar 1 1/2
tablespoons
Flour 3/4
teaspoon
Lemon peel,
grated
3/4
teaspoon
Orange peel,
grated
1/4
teaspoon
Vanilla extract 2
Eggs 2
Egg yolks 1
cup
Pumpkin,
canned or cooked
-----SOUR CREAM TOPPING----- 1 1/2
cups
Sour cream 2
tablespoons
Sugar 1/2
teaspoon
Vanilla extract
Directions:
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.
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