Pumpkin-Maple Custard Cups

1. 1

   Beat dry pudding mix, milk, pumpkin and spice in microwaveable bowl with wire whisk until well blended.

2. 2

   Microwave 9 to 11 min.

3. 3

   or until mixture comes to boil, stirring every 2 min.

4. 4

   ; cool 10 min.

5. 5

   Spoon 1 Tbsp.

6. 6

   of the syrup into each of six 1/2-cup custard cups; cover evenly with the pudding mixture.

7. 7

   Top with cookies; cover.

8. 8

   Refrigerate least 4 hours or overnight.

9. 9

   Run knife around edge of each custard cup to loosen dessert from cup.

10. 10

    Invert desserts onto dessert plates just before serving.

11. 11

    Sprinkle each with 2 tsp.

12. 12

    of the pecans.

13. 13

    Store leftover desserts in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.