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 (about 18 cookies)
2 tbsp. melted butter

Heat oven to 400°F. Spoon apple filling into 8 to 10 custard cups.

In large mixer bowl, beat pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt. Spoon over apple filling. Combine crumbs and butter. Sprinkle over pumpkin mixture. Place cups on 15 x 10-inch baking pan.

Bake 10 minutes. Reduce oven temperature to 350°F.

Bake 15 minutes or until set. Cool. Garnish with whipped topping.

Makes 8 to 10 servings.