Apple Pumpkin Dessert
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Crisco® Original No-Stick Cooking Spray
1 (21 oz.) can apple pie filling
1 (15 oz.) can pure pumpkin
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup gingersnap crumbs (about 18 cookies)
2 tablespoons butter, melted
HEAT oven to 400°F. Spray 8 (6 oz.) custard cups with no-stick cooking spray. Spoon equal portions of apple filling into cups.
COMBINE pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt in large bowl; mix well. Spoon equal portions over apple filling.
COMBINE gingersnap crumbs and butter in small bowl. Sprinkle over pumpkin filling. Place cups on 15 x 10-inch baking pan.
BAKE 10 minutes. Reduce oven temperature to 350°F; bake an additional 15 minutes or until set. Cool. Serve warm.