PUMPKIN CREAM CHEESE PIE

By á-6498

Ingredients

• GRAHAM CRACKER CRUST
• 1 cup packaged graham cracker crumbs
• 1/4 cup butter or margarine, melted
• PUMPKIN CHEESE FILLING
• 4 pkg (3 02 size) soft cream cheese 3/4 cups sugar
• 1 1/2 1 1/2 tbsp flour
• 3/4 tsp grated orange peel
• 2 eggs
• 1 cup canned or cooked pumpkin
• 2 egg yolks
• 1/4 tsp vanilla extract
• 3/4 tsp grated lemon peel
• 3/4 cups sugar
• SOUR CREAM TOPPING
• 1 1/2 cups dairy sour cream
• 1/2 tsp vanilla extract
• 2 tbsp sugar

Preparation

Step 1

1. 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)
9 inch pie plate. Refrigerate.
2. Preheat oven to 350 degrees Farenheit.
3. Make Pumpkin cheese filling: In large bowl of electric mixer, combine cheese, 3/4
cup sugar, flour, peels, 1/4 tsp vanilla, eggs, egg yolks and purnpkm; beat at
medium speed until smooth
4. Turn into crust. Bake 35 to 40 minutes, or until center of pie. seems firm when pie.
is gently shaken.
5. Meanwhile, make Sour Cream Topping: In small bowl, combine sour cream with
sugar and vanilla; mix well.
6. Spread topping evenly over pie. Bake 10 minutes longer.
Let pie cool completely on wire rack - about 1 hour. Refrigerate, overnight Makes 8 servings