"All the flavors of your favorite autumn desserts are packed into these individual size treats topped with a sprinkling of gingersnap crumbs and butter." — EAGLE BRAND®
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1 (21 ounce) can
apple pie filling
1 (15 ounce) can
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk
butter or margarine, melted
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!
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.
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!
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.
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!
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!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Pumpkin Desserts
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 104
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