---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies, Desserts, Microwave
       Yield: 10 servings
       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
   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
   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
   before serving.