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Desserts

Pumpkin-Maple Custard Cups

Pumpkin-Maple Custard Cups recipe
photo by:kraft
Canned pumpkin and maple-flavored syrup give these creamy custard cups their autumnal appeal. Top with toasted pecans for the win.
time
prep:
20 min
total:
4 hr 20 min
servings
total:
6 servings
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What You Need

1
pkg.   (5.9 oz ) JELL-O Vanilla Flavor Cook & Serve Pudding
2
cups  milk
1
cup  canned pumpkin
1/2
tsp.  pumpkin pie spice
6
Tbsp.  maple-flavored or pancake syrup
6
 large gingersnaps
1/2
cup  chopped PLANTERS Pecans, toasted

Make It

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.

Kraft Kitchens Tips

Substitute
Substitute sugar cookies for the gingersnaps.
K:44060v2 :66290
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