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Ingredients Jump to Instructions ↓

  1. 1 cup 146g / 5.1oz Graham cracker crumbs

  2. 1/4 cup 49g / 1.7oz Melted butter or margarine

  3. 1/2 teaspoon 2 1/2ml Cinnamon

  4. 1/4 cup 49g / 1.7oz Sugar

  5. 12 oz 340g Cream cheese - at room temp.

  6. 3/4 cup 148g / 5 1/5oz Sugar

  7. 1 1/2 tablespoons 22ml Flour

  8. 3/4 teaspoon 3.8ml Grated lemon peel

  9. 3/4 teaspoon 3.8ml Grated orange peel

  10. 3 Eggs - at room temperature

  11. 1 cup 237ml Canned pumpkin

  12. 1/2 teaspoon 2 1/2ml Vanilla extract

  13. 1 Shelled pecan halves

Instructions Jump to Ingredients ↑

  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 the 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.

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