1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) can pumpkin
3 eggs
1 c. pure maple syrup
1 1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt

Preheat oven to 300°F. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch spring-form pan or 13 x 9-inch baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup pure maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.

Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill. Just before serving, remove side of spring-form pan. Top with Maple Pecan Glaze. Refrigerate leftovers.

Maple Pecan Glaze:

3/4 c. maple syrup
1 c. (1/2 ptsp.) whipping cream (unwhipped)
1/2 c. chopped pecans

In small saucepan, combine remaining 3/4 cup maple syrup and whipping cream, unwhipped; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add pecans.

Makes about 1 1/4 cups.