Spread pecans in a single layer in a pie plate. Microwave at high 2 minutes, stirring after 1 minute. Chop pecans, and set 1/4 cup chopped pecans aside. Combine 1/4 cup chopped pecans and next 4 ingredients, mixing well. Divide mixture into 8 greased custard cups. Press crumb mixture evenly over bottom of custard cups. Microwave at high for 2 minutes; set aside. Beat cream cheese with an electric mixer until light and fluffy; gradually add brown sugar, mixing well. Add eggs and orange juice, mixing well. Add 1 tsp. orange rind, cardamom, and pumpkin; mix until smooth. Pour pumpkin mixture into prepared custard cups. Arrange custard cups in a circle in oven. Microwave, uncovered, at medium high 6-7 minutes or until pudding is set, rearranging cups halfway through cooking time. Garnish with reserved 1/4 cup chopped pecans and whipped cream, vanilla wafers, or orange rind, if desired. Serve pudding warm or chilled.
By Robin from Washington, IA
Add your voice to the conversation. Click here to share feedback.