Pumpkin and maple come together once again in our Pumpkin-Maple Custard Cups. Two fall favourites combine in one easy recipe that's perfect for Thanksgiving.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
1/4 cup chopped pecans, toasted
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How do I make it ?
Beat dry pudding mix, milk, pumpkin and spice in microwaveable bowl with wire whisk until well blended. Microwave 9 to 11 min. or until mixture comes to boil, stirring every 2 min.; cool 10 min.
Spoon 1 Tbsp. of the syrup into each of six 1/2-cup custard cups; cover evenly with the pudding mixture. Top with cookies; cover. Refrigerate least 4 hours or overnight.
Run knife around edge of each custard cup to loosen dessert from cup. Invert desserts onto dessert plates just before serving. Sprinkle each with 2 tsp. of the pecans. Store leftover desserts in refrigerator.
Kraft Kitchen Tips!
How to Make Your Own Pumpkin Spice
Mix 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg and 1/4 tsp. ground cloves until well blended. Store in tightly covered container at room temperature.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 2 g
Cholesterol 5 mg
Sodium 190 mg
Carbohydrate 50 g
Fibre 2 g
Sugars 0 g
Protein 4 g
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.