PUMPKIN PECAN BUTTERSCOTCH PUDDING

1 package (4-serving size) instant butterscotch pudding
1 can (12 ounces) evaporated milk
1 can (15 ounces) pumpkin
1 teaspoon cinnamon
1/4 cup chopped pecans
2 tablespoons brown sugar

Combine pudding mix and milk according to package directions in a large bowl; refrigerate for 5 minutes.  Add pumpkin and cinnamon; mix until smooth.  Spoon into dessert dishes.  Chill until set.  Combine pecans and brown sugar; top pudding with 1 tablespoon of the mixture before serving.  Serves 6.