Apple Pumpkin Desserts Recipe - Allrecipes.com
Apple Pumpkin Desserts Recipe
  • READY IN 35 mins

Apple Pumpkin Desserts

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Nov 07, 2007

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!

 
Most Helpful Critical Review
Jan 01, 2012

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. But as for the flavor, they were overly sweet and didn't have a whole lot of flavor. The canned apple pie filling really lacks in flavor and I could only get three slices of apple in the jar. Would be better with a homemade apple pie filling and apple chunks instead of slices. The pumpkin filling could use an increase in spices.

 

22 Ratings

Oct 18, 2011

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.

 
Oct 30, 2007

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!

 
Nov 12, 2007

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 was pretty tasty, though kind of bland. I'd like to try the ginger snaps for some added flavor.

 
Nov 09, 2009

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 minutes before I thought it might be done. Continued baking until toothpick came out clean. Served cold with lightly sweetened whipped cream. Absolutely delicious!

 
Jan 28, 2005

These were great. Everyone loved them on Christmas Eve.

 
Oct 12, 2011

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!!!!

 

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Nutrition

  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 48.1 g
  • 16%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 456 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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