Mix together 1/3 cup SPLENDA<sup>®</sup> Brown Sugar Blend, cornstarch, and pumpkin pie spice together in a small mixing bowl. Set aside.
Mix together milk, egg substitute, and salt in a medium saucepan. Stir in SPLENDA<sup>®</sup> Brown Sugar Blend mixture into saucepan. Cook over medium-low heat 4-5 minutes stirring constantly. Stir in butter. Cook until mixture begins to thicken and bubble. Remove from heat and stir in vanilla and pumpkin.
Spoon pudding into 8 small serving bowls. Cover each with plastic wrap, then refrigerate for at least 2-3 hours.
In a chilled medium mixing bowl, whip together heavy whipping cream, 1 tablespoon SPLENDA<sup>®</sup> Brown Sugar Blend, and maple flavoring with an electric mixer on medium speed until soft peaks form.
Spoon whipped cream on top of pudding cups, or use a pastry bag. Top with chopped nuts.
SNAPPY TIPS: Pudding cups may be assembled a day ahead of time but sprinkle the nuts on right before serving so they don't get soft.SNAPPY SUBSTITUTIONS: Instead of pecans, you could use walnuts. Vanilla extract may be substituted for maple flavoring. SPLENDA® No Calorie Sweetener may also be substituted for the SPLENDA® Brown Sugar Blend.
Keywords: fall dessert idea, homemade sugar free pudding