The Holiday Collection- 1 (21-oz) can apple filling or topping 1 (16-oz) can pumpkin (about 2 cups) 1 (14-oz) can sweetened condensed milk 2 eggs 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt 1 cup gingersnap crumbs ( about 18 cookies) 2 TB margarine or butter, melted Heat oven to 400 degrees. Spoon apple filling into 8-10 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 mixture. Place cups on 15 by 10-inch baking pan. Bake 10 min. Reduce oven temp to 350 degrees, bake 15 min or until set. Cool. Garnish with whipped cream, if desired. Refrigerate leftovers. Makes 8-10 servings. (Source: Publications International,LTD)
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