Crust:
1 1/4 cups of graham cracker crumbs
1/4 cup of sugar
1/4 cup of margarine or butter, melted
Filling:
3- 8 ounce packages of cream cheese 1- 14 ounce can of sweetened condensed milk
2 cups of canned pumpkin, not pumpkin pie mix 3 eggs
1/4 cup of maple syrup plus extra if you wish 1 1/2 teaspoon of ground cinnamon
1 teaspoon of nutmeg Whipped topping
1/2 cup of chopped pecans
Directions:
Preheat oven to 350 degrees.
Crust:
Combine the graham cracker crumbs, sugar and margarine and press firmly on bottom of 9-inch
spring form pan or a 13 X 9-inch baking pan.
Filling:
In large bowl, beat cream cheese until soft. Gradually beat in condensed milk. Add pumpkin, eggs,
maple syrup, and spices. Mix well. Pour into pan. Bake about 1 hour and 15 minutes or 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.
