Apple Pumpkin Desserts

Apple Pumpkin Desserts

17

"All the flavors of your favorite autumn desserts are packed into these individual size treats topped with a sprinkling of gingersnap crumbs and butter."

Ingredients

35 m servings 417 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F. 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 butter in a small bowl. Sprinkle over pumpkin filling. Place cups on 15x10-inch baking pan.
  4. Bake 10 minutes. Reduce oven temperature to 350 degrees F; bake 15 minutes longer or until set. Cool. Serve warm. Store leftovers covered in refrigerator.

Reviews

17
  1. 22 Ratings

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Most helpful

I served this for a group of friends and they all loved it! Instead of custard cups, I used individual size pre-made graham cracker crumb crusts you can buy in the baking section. It stretches...

Most helpful critical

Was really excited to try this for New Year's. I baked them in little canning jars and they looked really cute and it was really easy to do. The clear canning jars showed the different layers. ...

I served this for a group of friends and they all loved it! Instead of custard cups, I used individual size pre-made graham cracker crumb crusts you can buy in the baking section. It stretches...

One of the best desserts we've ever had. I didn't bother making this in individual servings, I just greased one 8x8 baking pan, spread the apple filling over the bottom, mixed up the pumpkin mix...

Excellent!! I didn't have custard cups so I put this in an 8 x 10 casserole dish and it worked out just fine. I'd like to try it in a regular pie crust, too!

I made this recipe in a pie plate and it turned out well. Definitely serve this warm, it wasn't as good at room temperature. I used crushed graham crackers, as I did not have ginger snaps. It...

Loved it! I added ginger snap crumb crust (saturated with butter) pressed into bottom buttered, large cake tin. I also added ground cloves to the spices. Turned up the heat to 400 about 5 minu...

These were great. Everyone loved them on Christmas Eve.

This dessert was FABULOUS as written. It was very easy and quick to make and my husband and our friends ranted and raved about it. BIG HIT; will DEFINITELY make it again!!!!

I used aluminum foil muffin tins so that it would be disposable. Using the tins allowed me to make a different amount. Everybody loved them.

These are fantastic! Even my kids will eat them and I feel good about a relatively healthy dessert.