Place bread cubes in 13x9-inch baking dish sprayed with cooking spray.
Beat eggs, milk, pumpkin, 1 cup sugar, 1/2 tsp. pumpkin pie spice and vanilla with whisk until blended; pour over bread. Sprinkle with nuts.
Bake 45 min. or until knife inserted in centre comes out clean. Meanwhile, mix sour cream, remaining sugar and remaining pumpkin pie spice in medium bowl until blended; stir in Cool Whip. Refrigerate until ready to serve.
Drizzle syrup over warm pudding. Serve topped with Cool Whip mixture.
Kraft Kitchen Tips!
Assemble dessert as directed; cover. Refrigerate several hours or overnight. When ready to serve, heat oven to 350°F. Bake dessert, uncovered, 1 hour or until knife inserted in centre comes out clean.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 2.5 g
Cholesterol 50 mg
Sodium 120 mg
Carbohydrate 36 g
Fibre 2 g
Sugars 25 g
Protein 5 g
16 servings, 1/16 recipe (128 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.