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.
