Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Apple Pumpkin Dessert




Source of Recipe


*


List of Ingredients




1 (21 oz.) can apple filling or topping

1 (16 oz.) can solid pack pumpkin

1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)

2 eggs

1 tsp. ground cinnamon

1/2 tsp. each ground nutmeg and salt

1 c. gingersnap crumbs (about 18 cookies)

2 tbsp. butter, melted

Recipe



Preheat oven to 400 degrees. Spoon apple filling into 8 to 10 lightly greased custard cups. In large mixer bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt. Spoon equal portions over apple filling. Combine crumbs and butter. Sprinkle over pumpkin filling. Place cups on 15 x 10 inch baking pan. Bake 10 minutes. Reduce oven temperature to 350 degrees; bake 15 minutes longer or until set. Cool. Serve warm. Refrigerate leftovers.