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 
  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.