One of my favorite things about the fall season is the abundance of pumpkins everywhere. Not only are there real ones of every size and shape, but also decorative ones made of all types of materials, including ceramic. And of course, real pumpkins (at least the varieties intended for cooking) taste great, too! I love pumpkin anything, even pumpkin-spice coffee flavorings. Being that I am also a fan of crisp, fresh apples, I thought it would be a double delight to fix some dishes that use pumpkins and apples. How can you go wrong with a tasty combination like that?
Apple pumpkin dessert
- 1 (21-ounce) can apple pie filling
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup gingersnap crumbs
- 2 tablespoons butter, melted
1. Preheat oven to 400. Spoon equal portions of apple filling into 8 (6-ounce) lightly greased custard cups.
2. In large bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt; mix well. Spoon equal portions over apple filling.
3. Combine gingersnap crumbs and melted butter in a small bowl. Sprinkle over pumpkin filling. Place cups on 15-by-10-inch baking pan.
4. Bake in preheated oven for 10 minutes. Reduce oven temperature to 350; bake 15 minutes longer or until set. Cool. Serve warm. Store leftovers covered in refrigerator. Makes 8 servings...