Sunday, November 1, 2009

Pumpkin Cream Cheese Pie

Graham Cracker Crust:
1 cup Graham Cracker Crumbs
1/4 cup Butter or Margarine

Pumpkin Cream Cheese Filling:
8 ounces Canned Pumpkin or Pumpkin Puree
12 ounces packaged Cream Cheese
2 Eggs
2 Egg Yolks
3/4 cups Sugar
1 1/2 tablespoons Flour
3/4 teaspoons grated Lemon Peel
3/4 teaspoons grated Orange Peel
1/2 teaspoon Vanilla Extract

Sour Cream Topping:
1 1/2 cups Sour Cream
2 tablespoons Sugar
1/2 teaspoon Vanilla Extract

Melt butter. In a bowl, use a fork to mix together graham cracker crumbs and butter. Form graham cracker crust, using the back of a tablespoon to press the mixture into a 9 inch pie plate.

Pre-heat oven to 350 degrees.

Combine all filling ingredients into a mixing bowl. Mix at medium speed until well blended and smooth. Pour filling mixture into pie crust. Bake 35 - 40 minutes, or until pie is firm.

Sour Cream Topping- Combine ingredients (see above) and mix well.
Spread topping over pie. Bake an additional 10 minutes. Let pie cool. Then, refrigerate overnight.

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