1 (21 oz.) can apple pie filling
1 (16 oz.) can pumpkin
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 c. gingersnap crumbs (18 cookies)
2 tbsp. butter, melted

Heat oven to 400 degrees. Spoon apple filling into 8 to 10 custard cups. In large bowl, beat pumpkin, condensed milk, eggs, cinnamon, nutmeg and salt; spoon over apple filling. Combine crumbs and butter. Sprinkle over pumpkin. Place cups on 15"x10" jelly roll pan. Bake 10 minutes. Reduce heat to 350 degrees; bake 15 minutes or until set. Cool. Refrigerate leftovers.