Recipe - Apple Pumpkin Deserts

1 cn (21 oz.) apple filling or
topping
1 cn (16 oz.) pumpkin (about 2c.)
1 cn (14 oz.) sweetened condensed
milk
2 Eggs
1 teaspoon Cinnamon
One half teaspoon Nutmeg
One half teaspoon Salt
1 cup Gingersnap crumbs (about 18
cookies)
2 tablespoon Butter or marg., melted

Heat oven to 400. Spoon apple filling into 8 to 10 custard cups. In large
mixer bowl, beat pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg,
and salt; spoon over apple filling. Combine crumbs and butter. Sprinle over
pumpkin. Place cups on 15x10 in jellyroll pan. Bae 10 mins. Reduce heat to
350. Bake 15 mins. or till set. Cool. Refrigerate leftovers. Posted to TNT
~ Prodigy's Recipe Exchange Newsletter by donarose@juno.com on Jul 8, 1997