sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Party Room
  Flora's Hideout

 Important Info
  Submit a Recipe

 Hideout Search

Pumpkin-cream Cheese Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries / Pumpkin

1  cup  Graham cracker crumbs
1/4  cup  Butter or margarine, melted
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

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.

Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.