Recipe: Pumpkin Cream Cheese Pie

PUMPKIN-CREAM CHEESE PIE

FOR THE GRAHAM CRACKER CRUST:
1 cup graham cracker crumbs
1/4 cup butter or margarine; melted
FOR THE PUMPKIN-CHEESE FILLING:
12 oz cream cheese; softened
1 cup pumpkin; canned or cooked
2 eggs plus 2 egg yolks
3/4 cup sugar
1 1/2 tbsp flour
3/4 tsp lemon peel, grated
3/4 tsp orange peel, grated
1/4 tsp vanilla extract
FOR THE SOUR CREAM TOPPING:
1 1/2 cups sour cream
2 tbsp sugar
1/2 tsp vanilla extract

TO PREPARE 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.

TO PREPARE PUMPKIN-CHEESE FILLING:
In large bowl combine cream cheese, pumpkin, eggs, egg yolks, the 3/4 cup sugar, flour, peels and, 1/4 tsp vanilla; beat at medium speed until smooth. Turn into crust.

Bake 35-40 minutes, or until center of pie seems firm when pie is gently shaken.

Spread sour cream topping evenly over pie. Return to oven and bake 10 minutes longer. Let pie cool completely in wire rack - about 1 hour.

TO PREPARE SOUR CREAM TOPPING:
In small bowl, combine sour cream with sugar and vanilla; mix well.

Refrigerate overnight.

Servings: 8