Pumpkin-cream Cheese Piedesserts, pies ----GRAHAM CRACKER CRUST---- 1 cup graham cracker crumbs 1/4 cup butter or margarine; melted ----PUMPKINCHEESE FILLING---- 12 oz cream cheese; soft 3/4 cup sugar 1 1/2 tablespoon 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 cup sour cream 2 tablespoon 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. |
