PUMPKIN PECAN BUTTERSCOTCH PUDDING
(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.