11/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup melted butter or margarine 3 (8-ounce)packages cream cheese,softened 1 (14-ounce) can condensed milk 1 (16-ounce) can pumpkin (2cups) 3 eggs 1 cup maple syrup (divided) 11/2 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt Preheat oven to 300 degrees.Combine crumbs,sugar and butter; press firmly on bottom of 9-inch springform pan or 13x9 inch baking pan. In large mixer bowl,beat cheese until fluffy. Gradually beat in condensed milk until smooth.Add pumpkin,eggs,1/4 cup of maple syrup,cinnamon, nutmeg and salt;mix well.Pour into prepared pan.Bake 1 hour and 15 minutes or until cake springs when lightly touched (center will be slightly soft). Cool.Chill. Top with Maple Pecan Glaze. Refrigerate leftovers. Maple Pecan Glaze In saucepan,combine remaining 3/4 cup maple syrup and 1 cup (1/2 pint) whipping cream;bring to a boil.Boil rapidly 15 to 20 minutes;stir occasionally.Add 1/2 cup chopped pecans. (makes about 11/4 cups). Found this on www.havefunbaking.com tried it and it was really good!