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| 1 Tasse | graham cracker crumbs |
| 1/4 Tasse | butter or margarine, melted |
| 1/2 Teelöffel | cinnamon |
| 1/4 Tasse | sugar |
| 12 x ca. 30 g | Cream cheese, at room temp. |
| 3/4 Tasse | sugar |
| 1 1/2 Esslöffel | flour |
| 3/4 Teelöffel | lemon peel grated |
| 3/4 Teelöffel | orange peel grated |
| 3 | eggs room temperature |
| 1 Tasse | pumpkin canned |
| 1/2 Teelöffel | vanilla extract |
| 4 x ca. 30 g | Can shelled pecan halves |
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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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