1 (20 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
2 tbsp. melted butter

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 a jelly roll pan. Bake 10 minutes at 400 degrees. Reduce heat to 350 degrees. Bake 15 minutes. Cool, serve with whipped cream. Refrigerate leftovers.