Guests won’t notice that you didn’t fuss with pumpkin pie when you serve Apple Pumpkin Dessert. It’s a delicious blend of apples, spices and pumpkin served individually with a zingy gingersnap topping. This recipe is one of many apple pumpkin recipes from my cookbook, Sweet Apple Temptations.
Apple Pumpkin Dessert
1-21 ounce can apple pie filling
1-16 ounce can pumpkin pie filling
1-14 ounce can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup gingersnap crumbs, approximately 18 cookies
2 tablespoons butter, melted
Preheat oven to 400°. Spoon apple filling into 8-10, 1/2-cup size greased custard cups.
In a large bowl, beat together pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt until well blended; spoon mixture into custard cups over apple filling.
Combine gingersnap crumbs and butter; sprinkle over pumpkin mixture. Place filled custard cups on a 15 x 10-inch jelly roll pan and add a small amount of water to the outer pan.
Bake for 10 minutes; reduce heat to 350. Bake for an additional 15 minutes, or until set in the center. Cool before serving. Garnish with a walnut half (pictured), if desired. Yield: 8-10 servings.
