Apple Pumpkin Desserts

Apple Pumpkin Desserts


"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 {{adjustedServings}} servings 417 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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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.
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Reviews 17

  1. 22 Ratings


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 the recipe out to serve 14 and reduces the dishes! Great recipe, I have already had a request for it!

Sarah Jo

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 mixture and poured that over the top, then sprinkled the gingersnap topping over the pumpkin layer. I did take another reviewer's suggestion and added a little more butter to the "topping", just a couple tablespoons. I baked this for about 25 minutes at 350*. I think this could use more of the gingersnap mixture but this was so yummy, we really didn't care. We all loved this. Next time, I'll take another reviewer's suggestion and make this in a pie crust (either graham, gingersnap or oatmeal cookie crust--I think they'd all be good). Very adaptable, wonderfully comforting fall dessert. We absolutely loved it.


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!