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.