Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  graham cracker crumbs
     1/4           cup  sugar
     1/4           cup  margarine -- melted
  3               pkg.  cream cheese -- (8 oz.) softened
  1                can  Eagle Brand sweetened condensed milk -- (14 oz.)
  1                can  pumpkin (2 cup ) -- (16 oz.)
  3                     eggs
  1                cup  Vermont Maple Orchards or MacDonald's pure
                        maple syrup
  1 1/2           tsp.  cinnamon
  1               tsp.  nutmeg
     1/2          tsp.  salt
                        Maple pecan glaze

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.

Nutritional Information:

3733 Calories (kcal); 315g Total Fat; (74% calories from fat); 78g Protein; 163g Carbohydrate; 1325mg Cholesterol; 4461mg Sodium