21 oz. can apple filling or topping
16 oz. can pumpkin
14 oz. can sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. gingersnap crumbs
2 Tbs. butter, melted
Heat oven to 400. Spoon apple filling into 8-10 custard cups. In large mixer bowl, beat pumpkin, condensed milk, eggs, cinnamon, nutmeg & salt
spoon over apple filling. Combine crumbs & butter. Sprinkle over pumpking. Place cups on 15x10 jellyroll pan. Bake 10 minutes. Reduce heat to 350
bake 15 minutes or until set. Cool & refrigerate.
Leave a comment