1 (21 oz.) can Comstock apple filling or topping
1 (16 oz.) can pumpkin (about 2 c.)
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated)
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 c. gingersnap crumbs (about 18 cookies)
2 tbsp. butter, melted

Heat oven to 400 degrees. 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. 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. Makes 8 to 10 servings.