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

Preheat oven to 400 degrees. Spoon apple filling into 8 to 10 lightly greased custard cups. In large mixer bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt. Spoon equal portions over apple filling. Combine crumbs and butter. Sprinkle over pumpkin filling. Place cups on 15 x 10 inch baking pan. Bake 10 minutes. Reduce oven temperature to 350 degrees; bake 15 minutes longer or until set. Cool. Serve warm. Refrigerate leftovers.