- 1 cup cold milk
- 1 (15 ounce) can pumpkin
- 2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding
- 1 1/4 teaspoons pumpkin pie spice
- 2 cups thawed COOL WHIP Whipped Topping
- 36 wonton wrappers (3 inch)
- 3 tablespoons butter or margarine, melted
- 2 tablespoons cinnamon sugar
- 1/2 cup maple syrup
- 1/2 cup coarsely chopped PLANTERS Pecans, toasted
- Heat oven to 375 degrees F.
- Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Refrigerate until ready to use.
- Place won ton wrappers in single layer on parchment-covered baking sheets; brush with butter; sprinkle with cinnamon sugar.
- Bake 6 to 8 min. or until golden brown. Remove to wire racks; cool completely.
- Top each of 12 won tons with about 2 Tbsp. pumpkin mixture. Repeat layers twice. Drizzle with syrup just before serving; sprinkle with nuts.