Prepare crust:( directions
at bottom of this recipe), refrigerate until ready to fill.
Soften unwrapped cream cheese in microwave at medium (50 percent)
power 2 minutes. Beat cream cheese in large bowl until fluffy.
Gradually add sugar. Add eggs, one at a time, beating well
after each addition. Gradually add flour and pumpkin pie mix.
Blend well and stir in nuts.
Pour into crust-lined pan. Bake in preheated 325-degree
oven 1 hour 45 minutes, or until center feels firm when touched.
Cool in pan on wire rack. Carefully run a sharp knife around
edges to loosen sides so cake will not crack on top. Brush
top with maple syrup. Chill completely. Remove sides of pan.
When ready to serve, garnish with pecans and whipped cream
or mixture of whipped topping and nonfat vanilla yogurt.
Makes 10 to 12 servings.
Preheat oven to 325 degrees. Grease a 9-inch springform pan, or coat with vegetable
oil spray. Combine crumbs, butter, cinnamon, sugar and nuts. Line bottom and
partly up the sides of prepared pan and refrigerate until ready to add filling.
To substitute canned pumpkin for pumpkin pie mix, use 1 (16-ounce) can pumpkin;
increase sugar to 1½ cups; use 5 eggs and ¼ cup flour,
and add 2 teaspoons pumpkin pie spice.