Pumpkin-Maple Custard Cups

9  Ratings
  • 30 min prep
  • 4 hr 30 min total
  • Makes 6 servings, 1/2 cup (125 mL) each.


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Pumpkin-Maple Custard Cups Recipe

Ingredients

  • 1 pkg. (6-serving size) vanilla cooked pudding mix
  • 2 cups milk
  • 1 cup canned pumpkin puree
  • 1/2 tsp. pumpkin pie spice
  • 6 Tbsp. maple-flavoured or pancake syrup
  • Peek Freans Ginger Crisps
  • 1/4 cup chopped pecans, toasted

Instructions

  • 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.

Recipe Tips

How to Make Your Own Pumpkin SpiceMix 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.

88030

Nutrition Information

Makes 6 servings, 1/2 cup (125 mL) each.

Nutrition per serving:

  • Calories 270 
  • Total fat 7 g
  • Saturated fat 2 g
  • Cholesterol 5 mg
  • Sodium 190 mg
  • Carbohydrate 50 g
  • Dietary fibre 2 g
  • Protein 4 g
  • Vitamin A 80 %DV
  • Vitamin C 2 %DV
  • Calcium 15 %DV
  • Iron 8 %DV

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