Pumpkin-Maple Custard Cups

2  Ratings
  • 20 min prep
  • 4 hr 20 min total
  • Makes 6 servings.

Pumpkin-Maple Custard Cups Recipe

Ingredients

  • 1 pkg.  (5.9 oz ) vanilla cook-and-serve pudding mix
  • 2 cups milk
  • 1 cup canned pumpkin
  • 1/2 tsp. pumpkin pie spice
  • 6 Tbsp. maple-flavored or pancake syrup
  • 6 PEEK FREANS Ginger Crisp Biscuits (Inactive Ingred. 5/2014)
  • 1/2 cup chopped pecans, toasted

Instructions

  • Mix  dry pudding mix, milk, pumpkin and spice in large microwaveable bowl until well blended. Microwave as directed on package for cooked pudding. Cool 5 min.
  • Spoon  1 Tbsp. syrup into each of 6 (1/2-cup) custard cups; cover with pudding. Top with biscuits; cover with plastic wrap or waxed paper. Refrigerate 4 hours.
  • Run  knife around edge of each custard cup to loosen dessert just before serving. Invert onto dessert plates; top with nuts.

Recipe Tips

SubstituteSubstitute NABISCO Ginger Snaps for the biscuits.

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Nutrition Information

Makes 6 servings.

Nutrition per serving:

  • Calories 310 
  • Total fat 10 g
  • Saturated fat 2 g
  • Cholesterol 5 mg
  • Sodium 230 mg
  • Carbohydrate 54 g
  • Dietary fiber 2 g
  • Sugars 41 g
  • Protein 4 g
  • Vitamin A 130 %DV
  • Vitamin C 4 %DV
  • Calcium 15 %DV
  • Iron 6 %DV