1 (21 oz.) can apple pie filling
1 (15 oz.) can pumpkin
1 (14 oz.) can Eagle brand sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup gingersnap cookie crumbs
2 tbsp. melted butter

Preheat oven to 400°F.

Fill 8 to 10 custard cups with apple pie filling.

In mixer bowl, beat together pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt; spoon over apple filling. Mix together cookie crumbs and butter. Sprinkle over pumpkin and apple mixture.

Place cups on baking sheet.

Bake at 400°F for 10 minutes. Reduce heat to 350°F and bake 15 minutes longer or until set up. Cool.

Submitted by: KRA