BEAT milk, pumpkin, dry pudding mixes and pumpkin pie spice in large bowl with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Spoon into 10 dessert glasses.

REFRIGERATE 4 hours or until set. Meanwhile, toss pecans with butter and sugar. Store in tightly covered container at room temperature.

SPRINKLE pecan mixture over desserts just before serving. Store leftovers in refrigerator.