---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin-Cream Cheese Pie
  Categories: Cheese/eggs, Pies, Holiday, Bakery
       Yield: 8 servings
  
            -----graham cracker
            -crust-----
       1 c  Graham cracker crumbs
     1/4 c  Butter or margarine; melted
            -----pumpkin-cheese
            -filling-----
      12 oz Cream cheese; softened
     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
            -----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~.
   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 35-40 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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