1 1/4  cups          graham cracker crumbs
     1/4  cup           sugar
     1/4  cup           butter
   3      8 oz. pkgs.   cream cheese -- softened
   1      14 oz. can    sweetened condensed milk
   1      16 oz. can    pumpkin
   3                    eggs
   1      cup           pure maple syrup*
   1 1/2  teaspoons     ground cinnamon
   1      teaspoon      ground nutmeg
     1/2  teaspoon      salt
                        Maple Pecan Glaze
   1      cup           whipping cream
     1/2  cup           pecans -- chopped
*  Reduce maple syrup to 1/4 cup if not making the Maple Pecan Glaze.
Preheat oven to 300.  Combine crumbs, sugar and butter.  Press firmly onto
the bottom of a 9" springform pan.  In a large mixing bowl, beat cheese until
fluffly.  Gradually beat in sweetened condensed milk until 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.
Glaze:  In saucepan, combine remaining 3/4 cup of maple syrup and whipping
cream.  Bring to a boil.  Boil rapidly for 15 to 20 minutes or until
thickened.  Stir occasionally.  Add 1/2 cup chopped pecans.  Cool; pour over
chilled cheese cake just before serving.