1 c. graham cracker crumbs
1/4 c. butter, melted
12 oz. cream cheese, softened
3/4 c. sugar
1 1/2 tbsp. flour
1/4 tsp. grated lemon peel
1/4 tsp. grated orange peel
1/4 tsp. vanilla extract
2 eggs
2 egg yolks
1 1/2 c. canned or cooked pumpkin
1 1/2 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla extract
Crust: Lightly toss crumbs with butter, mix well. With back of spoon, press to bottom and sides, not rim, of a 9 inch pie plate. Refrigerate.
Preheat oven to 350 degrees.
Filling: Combine all filling ingredients in a large bowl, with an electric mixer, 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.
Topping: While pie is cooking, combine topping ingredients; mix well. Spread topping evenly over pie. Bake 10 minutes longer. Let pie cool completely on wire rack, about 1 hour. Refrigerate overnight, covered.
