PUMPKIN APPLE DESSERT

1 (21 oz.) can apple pie filling
1 (16 oz) can pumpkin (or about 2 cups fresh cooked pumpkin, pureed)
1 (14 oz) can sweetened condensed milk (not evaporated)
2 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
FOR THE TOPPING:
1 cup gingersnap crumbs (about 18 gingersnap cookies)
2 tbsp margarine or butter, melted
whipped cream or ice cream (optional, to serve)

Preheat oven to 400 degrees F.

Spoon apple pie filling into 8 to 10 custard cups.

In a large mixer bowl, beat together the remaining ingredients EXCEPT cookie crumbs and butter. Spoon over apple filling.

Combine crumbs and butter. Sprinkle over pumpkin. Place cups on 15x10-inch jellyroll pan.

Bake 10 minutes. Reduce heat to 350 degrees and continue baking 15 minutes or until set. Cool.

Serve topped with whipped cream or ice cream if desired. Refrigerate leftovers.

Servings: 10
Adapted from source: Comstock