Crust:
1 1/4 c graham cracker crumbs
1/4 c sugar
1/4 c melted butter
Filling:
3 packages (8 oz) of cream cheese
1 can (14 oz) sweetened condensed milk
2 c canned pumpkin
3 eggs
1/4 c maple syrup + extra if desired
1 1/2 ground cinnamon
1 tsp nutmeg
1/2 pint whipping cream, whipped
1/2 c chopped pecans
Crust:
Combine crumbs, sugar and margarine. Press firmly on bottom of
9 inch springform pan or 13x9 inch baking pan.
Filling:
In large bowl, beat cheese until light. Gradually beat in condensed
milk until
smooth. Add pumpkin, eggs, 1/4 c maple syrup, and spices. Mix
well. Pour into pan. Bake at 300º for 1 hour and 15 minutes
or until edge springs back when touched; the middle will still
be slightly soft. Cool. Chill 2-4 hours. Serve each piece with
by sprinkling with pecans, top with whipped cream and drizzle
with extra maple syrup if desired.