1 (21 oz.) can apple filling
1 (16 oz.) can pumpkin
1 (14 oz.) can sweetened condensed milk (NOT EVAPORATED)
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 c. gingersnap crumbs, approximately 18 cookies
2 tbsp. butter, melted

Heat oven to 400 degrees. Pour apple filling evenly into 8 to 10 custard cups (safe for oven). Mix together pumpkin, milk, eggs, cinnamon, nutmeg and salt; spoon over apples. Combine crumbs and butter. Sprinkle on top of custard dish. Place dishes on cookie sheet. Bake 10 minutes. Reduce heat to 350 degrees. Bake another 15 minutes or until set, cool. Place 1 teaspoon of whip cream on top if desired.