Advertisement
Recipe: Apple Pumpkin Dessert
Similar Categories: Apple, Pumpkin, Dessert
Serving Size : 8
1 can apple pie filling or topping (21 ounces)
1 can pumpkin (16 ounces -- about 2 cups)
1 can Eagle Brand sweetened condensed milk (NOT
evaporated milk)
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup gingersnap crumbs (about 18 cookies)
2 tablespoons margarine or butter -- melted
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 margarine. Sprinkle over pumpkin. Place cups on 15 x 10
inch baking pan. Bake 10 minutes. REDUCE HEAT to 350 degrees; bake
15 minutes or until set. Cool. Refrigerate leftovers.
1 can apple pie filling or topping (21 ounces)
1 can pumpkin (16 ounces -- about 2 cups)
1 can Eagle Brand sweetened condensed milk (NOT
evaporated milk)
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup gingersnap crumbs (about 18 cookies)
2 tablespoons margarine or butter -- melted
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 margarine. Sprinkle over pumpkin. Place cups on 15 x 10
inch baking pan. Bake 10 minutes. REDUCE HEAT to 350 degrees; bake
15 minutes or until set. Cool. Refrigerate leftovers.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Apple, Pumpkin, Dessert
| Buttermilkd Biscuits | Pumpkin Gooey Butter Cakes |
