Preparation:
Preheat oven to 300 degrees. Combine crumbs, sugar and margarine, press
firmly on bottom of 9 inch spring form pan or 13 x 9 inch baking pan. In
large bowl, beat cheese until fluffy. Gradually add milk till smooth. Add
pumpkin, eggs, 1/4 cup 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. Top
with Maple Pecan Glaze. Refrigerate leftovers.
Maple Pecan Glaze: In pan, combine remaining 3/4 cup maple syrup, 1 cup
(1/2 pint) whipping cream, unwhipped; bring to a boil. Boil rapidly 15 - 20
minutes or until thickened, stir occasionally. Add 1/2 cup chopped pecans. |
