1 1/4  cups     Graham Cracker Crumbs
1/4 cup           Sugar
1/4 cup           Butter or Margarine, melted
3  8oz pks      Cream Cheese, Softened
1 14oz can      Sweet Condensed Milk
1 16oz can      Pumpkin
3                     Eggs
3/4 cup           Pure Maple Syrup
1 1/2 tsp         Ground Cinnamon
1 tsp               Ground Nutmeg

OPTIONAL-Maple Walnut Raisin Glaze

Heat oven to 300°. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. with mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg, and a dash of salt; mix well. Pour into prepared pan. Bake 1 hour and 15 minutes or until edge springs back when lightely touched (center will be slightly soft). Cool. Chill

Glaze: Combine 2 Tablespoons water and 4 teaspoons cornstarch. In small saucepan, melt 2 tablespoons butter or oleo. Add remaining 1/2 cup of maple syrup and cornstarch mixture; cook and stir until slightly thickened. Add 1/2 cup chopped walnuts and 1/2 cup seedless raisins. Cool slightely. Spoon over cheesecake.