Pumpkin-Maple Custard Cups

4.5
(2) 2 Reviews
Prep Time
20
min.
Total Time
4
hr.
20
min.
Servings

6 servings

Canned pumpkin and maple-flavored syrup give these creamy custard cups their autumnal appeal. Top with toasted pecans for the win.

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What You Need

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Make It

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  • 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.

Substitute

Substitute sugar cookies for the gingersnaps.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 310
% Daily Value
Total fat 10g
Saturated fat 2g
Cholesterol 5mg
Sodium 230mg
Carbohydrate 54g
Dietary fiber 2g
Sugars 41g
Protein 4g
   
Vitamin A 130 %DV
Vitamin C 4 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Krisin |

    Very cool. Good topped with cool whip!

  • Christine871 |

    This was delicious... I slimmed down the recipe by using fat free sugar free pudding and skim milk.

K:44060v2 :66290

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