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Maple Pumpkin Custard Cups




Source of Recipe


Internet


List of Ingredients




1 6-oz pkg. Vanilla pudding & pie filling (NOT INSTANT)
2 Cups milk
1/2-tsp pumpkin pie spice
1 Cup canned 100% pure pumpkin
6 TBSP maple flavored syrup
6 Gingersnap cookies
1/2 toasted, chopped pecans


Recipe



MIX dry pudding mix, milk, pumpkin & spice in large microwavable bowl until well blended. Microwave according to package directions for pudding. Cool 5 mins.

SPOON 1 Tbsp. Of the syrup into each of 6 (1/2-Cup) custard cups; cover evenly with the pudding mixture. Top with biscuits; cover with plastic wrap of wax paper. Refrigerate at least 4 hours or overnight.

RUN knife around edge of each custard cup to loosen dessert just before serving. Invert onto dessert plates, sprinkle with pecans. Store in refrigerator.