Pumpkin-Maple Custard Cups

Name: Pumpkin-Maple Custard Cups
Yield: 4 servings
Ingredients: 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

Vegetarian Dairy

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Ingredients

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 ⓘ

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.

Nutrition & Diet Analysis (per serving)

467 kcal 23% DV

Protein Fat Carbs

Macronutrients

Protein 7.9g 16% DV

Total Fat 25.1g 32% DV

Carbs 61g 22% DV

Fiber 8.3g 30% DV

Sugar 24.2g 48% DV

Electrolytes

Sodium 222.3mg 10% DV

Potassium 467.3mg 10% DV

Cholesterol 1.5mg 1% DV

Vitamins & Minerals

Vitamin A 183.5mcg 20% DV

Vitamin C 10.7mg 12% DV

Vitamin D 0.4mcg 2% DV

Calcium 349.8mg 27% DV

Iron 9.2mg 51% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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