---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies, Desserts
       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;soft
     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 degrees F. 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 to 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.