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Cheese N'pumpkin Piedesserts, pies, microwave 1 cup graham cracker crumbs 1/4 cup melted butter or margarine 1/2 teaspoon cinnamon 1/4 cup sugar 12 oz cream cheese, at room temp. 3/4 cup sugar 1 1/2 tablespoon flour 3/4 teaspoon grated lemon peel 3/4 teaspoon grated orange peel 3 eggs, at room temperature 1 cup canned pumpkin 1/2 teaspoon vanilla extract 4 oz can shelled pecan halves 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 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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