Apple pumpkin deserts

Yield: 1 Servings

Measure Ingredient
1 can (21 oz.) apple filling or topping
1 can (16 oz.) pumpkin (about 2c.)
1 can (14 oz.) sweetened condensed milk
2 Eggs
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Salt
1 cup Gingersnap crumbs (about 18 cookies)
2 tablespoons 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@... on Jul 8, 1997

Similar recipes