| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies, Desserts, Microwave | 10 | Servings | |
INGREDIENTS
| 1 | c | Graham cracker crumbs |
| 1/4 | c | Melted butter or margarine |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Sugar |
| 12 | oz | Cream cheese, at room temp. |
| 3/4 | c | Sugar |
| 1 1/2 | tb | Flour |
| 3/4 | ts | Grated lemon peel |
| 3/4 | ts | Grated orange peel |
| 3 | Eggs, at room temperature | |
| 1 | c | Canned pumpkin |
| 1/2 | ts | Vanilla extract |
| 4 | oz | Can shelled pecan halves |
INSTRUCTIONS
1. Combine graham cracker crumbs, melted butter, cinnamon, and sugar in a heat-resistant, non-metallic, 8 1/2-inch round cake pan. Press cracker crumb mixture onto bottom and sides of pan. Heat uncovered, in Microwave Oven 2 minutes. Allow to stand and cool. 2. Cream cream cheese until smooth in a large, heat-resistant, non-metallic bowl. 3. Add remaining ingredients and beat until smooth. Heat, un- covered, in Microwave Oven 4 minutes, stirring every minute. 4. Pour into crust and heat an additional 6 minutes or until custard is puffed around edges and still slightly soft in center. 5. Chill at least 5 hours before serving. Arrange pecan halves on top of pie before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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