Every year, as soon as the air starts cooling off, I get out my pumpkin recipes. It doesn’t seem to matter that I use canned and buy extra to keep on hand all year — I love baking with pumpkin in the autumn. It’s one of those wonderful comfort tastes and smells.
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 packages (8 ounces) cream cheese
1 can (14 ounces) sweetened condensed milk
2 cups canned pumpkin
1/4 cup maple syrup, plus extra if you wish
1 1/2 ground cinnamon
1 teaspoon nutmeg
1/2 cup chopped pecans
1. Preheat oven to 300 degrees F. Combine crumbs, sugar and margarine. Press firmly on bottom of 9 inch springform pan or 13 by 9-inch baking pan.
2. In large bowl, beat cheese until light. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup and spices. Mix well. Pour into pan.
3. Bake 1 hour and 15 minutes or edge springs back when touched; the middle will still be slightly soft. Cool. Chill 2 to 4 hours.
4. Serve each piece with a sprinkle of pecans, a dollop of whipped cream and a drizzle of extra maple syrup.