Graham Cracker Crust
- 1 cup packaged graham cracker crumbs
- 1/4 cup butter or regular margarine, melted
Pumpkin-Cheese Filling
- 4 pkg soft cream cheese
- 3/4 cup sugar
- 1 1/2 tablespoons flour
- 3/4 teaspoon grated lemon peel
- 3/4 teaspoon grated orange peel
- 1/4 teaspoon vanilla extract
- 2 eggs
- 2 egg yolks
- 1 cup canned or cooked pumpkin
Sour Cream Topping
- 1 1/2 cups dairy sour cream
- 2 tablespoons 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 350F
- Make Pumpkin-Cheese Filling: In large bowl of electric mixer, combine cheese, 3/4 cup sugar, flour, peels, 1/4 teaspoon vanilla, eggs, egg yolks, and pumpkin; beat at medium speed until smooth.
- Turn into crust. Bake 35 to 40 minutes, or until center or 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 completely on wire rack– about 1 hour.
- Refrigerate, overnight.
Makes 8 servings!
Recipe: McCall’s Great American Recipe Card Collection
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