Pumpkin-Maple Custard Cups

• 1 pkg. (6-serving size) Jell-O Vanilla Cooked Pudding and Pie Filling
• 2 cups milk
• 1 cup canned pumpkin puree
• 1/2 tsp. pumpkin pie spice
• 6 Tbsp. maple-flavoured or pancake syrup
• 6 Peek Freans Ginger Crisps
• 1/4 cup chopped pecans, toasted

1. Beat dry pudding mix, milk, pumpkin and spice in microwaveable bowl with wire whisk until well blended.
2. Microwave 9 to 11 min.
3. or until mixture comes to boil, stirring every 2 min.
4. ; cool 10 min.
5. Spoon 1 Tbsp.
6. of the syrup into each of six 1/2-cup custard cups; cover evenly with the pudding mixture.
7. Top with cookies; cover.
8. Refrigerate least 4 hours or overnight.
9. Run knife around edge of each custard cup to loosen dessert from cup.
10. Invert desserts onto dessert plates just before serving.
11. Sprinkle each with 2 tsp.
12. of the pecans.
13. Store leftover desserts in refrigerator.

pie filling, milk, pumpkin puree, pumpkin pie spice, maple, ginger crisps, pecans

Taken from www.kraftrecipes.com/recipes/pumpkin-maple-custard-cups-88030.aspx (may not work)