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

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