1 c Graham cracker crumbs

1/4 c Melted butter or margarine

1/2 t Cinnamon

1/4 c Sugar

12 oz Cream cheese, at room temp.

3/4 c Sugar

1 1/2 T Flour

3/4 t Grated lemon peel

3/4 t Grated orange peel

3 Eggs, at room temperature

1 c Canned pumpkin

1/2 t 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.