Cheese N'Pumpkin Pie
.
Yield
8 servingsPrep
20 minCook
15 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
graham cracker crumbs
|
*
|
| ¼ | cup |
butter
or margarine |
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | cup |
sugar
|
|
| 12 | ounces |
cream cheese
room temperature |
|
| ¾ | cup |
sugar
|
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| ¾ | teaspoon |
lemon zest
grated |
|
| ¾ | teaspoon |
orange zest
grated |
|
| 3 | large |
eggs
at room temperature |
|
| 1 | cup |
canned pumpkin purée
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | 4-ounce can |
pecan halves
shelled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
butter
or margarine |
|
| 2.5 | ml |
cinnamon
|
|
| 59 | ml |
sugar
|
|
| 346.8 | ml/g |
cream cheese
room temperature |
|
| 177 | ml |
sugar
|
|
| 23 | ml |
all-purpose flour
|
|
| 3.8 | ml |
lemon zest
grated |
|
| 3.8 | ml |
orange zest
grated |
|
| 3 | large |
eggs
at room temperature |
|
| 237 | ml |
canned pumpkin purée
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | 4-ounce can |
pecan halves
shelled |
|
Directions
Combine graham cracker crumbs, melted butter, cinnamon, cake pan.
Press cracker crumb mixture onto bottom and sides of pan.
Heat uncovered, in microwave oven 2 minutes.
Allow to stand and cool.
Cream cream cheese until smooth in a large, heat-resistant, non-metallic bowl.
Add remaining ingredients and beat until smooth.
Heat, uncovered, in microwave oven 4 minutes, stirring every minute.
Pour into crust and heat an additional 6 minutes or until custard is puffed around edges and still slightly soft in centre.
Chill at least 5 hours before serving.
Arrange pecan halves on top of pie before serving.
