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  Pumpkin-cream cheese pie
 
Yield: 8 Servings
MMM
 
1 c Graham cracker crumbs      1/4 c Butter or margarine;melted MMMMM-------------------PUMPKIN-CHEESE FILLING------------------------
12 oz Cream cheese;soft      3/4 c Sugar
1 1/2 tb Flour      3/4 ts Lemon peel;grated
3/4 ts Orange peel;grated      1/4 ts Vanilla extract
2 Eggs      2 Egg yolks
1 c Pumpkin;canned or cooked MMMMM---------------------SOUR CREAM TOPPING--------------------------      1 1/2 c Sour cream
2 tb Sugar      1/2 ts 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.

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