Pumpkin Pancakes with Maple Cream

Combine pudding and maple syrup in small bowl. Carefully stir in 1 cup whipped cream. Refrigerate until serving time.

Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in medium bowl. Combine milk, pumpkin, egg and melted butter in separate medium bowl; mix well. Add pumpkin mixture to flour mixture; stir until just combined (mixture may have lumps).

Heat lightly greased griddle to 350°F. or until drops of water sizzle. For each pancake, spoon 1/4 cup batter onto griddle. Cook until bubbles form on surface (2 to 3 minutes). Turn; continue cooking until lightly browned (1 to 2 minutes).