Maple & Pumpkin Custard Cups

Ingredients

• 1 cup pumpkin canned
• 2 cups milk 
• 6 large oatmeal cookies soft (3 inch)
• 6 Tbsp pancake syrup 
• 0.5 cup planters pecans toasted chopped
• 0.5 tsp pumpkin pie spice 
• 6 oz jell-o vanilla flavor cook & serve pudding 

Equipment

• bowl
• knife
• plastic wrap
• microwave

Directions

1. Mix first 4 ingredients in large microwaveable bowl until blended. Microwave as directed on package for cooked pudding. Cool 5 min.
2. Spoon 1 Tbsp. syrup into each of 6 (1/2-cup) custard cups; cover with pudding. Top with cookies; cover with plastic wrap or waxed paper. Refrigerate 4 hours.
3. Run knife around edge of each custard cup to loosen dessert just before serving. Invert onto dessert plates; top with nuts.