1 1/4  Cups          graham cracker crumbs
     1/4  cup           sugar
     1/4  cup           butter -- melted
   3      pkg           cream cheese -- 8 oz. size, softened
   1      can           Eagle brand milk
   1      can           pumpkin -- 15 oz. size
   3      each          eggs
   1      cup           maple syrup -- divided
   1 1/2  teaspoons     cinnamon
   1      teaspoon      nutmeg
   1      cup           whipping cream
     1/2  cup           pecans -- chopped
Heat oven to 350.
Combine crumbs, sugar and butter, press firmly onto bottom of 9"springform
pan.
In a large bowl, beat cheese till fluffy.
Gradually beat in sweetened condensed milk till smooth.
Add pumpkin, eggs,1/4 C maple syrup, cinnamon, and nutmeg.
Mix well and pour into prepared pan.
Bake 1 hour and 15 minutes or untill edge springs back, center will be
slightly soft.
Cool, and chill for 3-4 hours till set.
For maple pecan glaze:
In saucepan combine remaining maple syrup, and the whipping cream.
Boil rapidly for 15-20 minutes till thickened.
Add in pecans.