Apple Pumpkin Dessert
Two of fall’s favourite creations in one yummy lightly spiced dessert,
Prep Time: 15 minutes plus baking time
Preheat To: 400°F (200°C)
1 can (19 oz /540 mL) apple pie filling
1 can (14 oz /398 mL) pumpkin
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
1 tsp (5 mL) ground cinnamon
1/2 tsp (2.5 mL) ground nutmeg
1/2 tsp (2.5 mL) salt
1 cup (250 mL) gingersnap cookie crumbs
2 tbsp (30 mL) butter, melted
1. Spoon apple filling into 8 to 10 small ramekins or lightly greased large muffin cups in muffin baking tins.
2. In large mixer bowl, beat pumpkin, Eagle Brand, eggs, cinnamon, nutmeg and salt. Spoon over apple filling.
3. Combine crumbs and butter. Sprinkle over pumpkin. Place ramekins or muffin tin on a jelly roll pan. Bake in a preheated 400°F (200°C) oven for 10 minutes. Reduce heat to 350°F (180°C) and bake 15 minutes longer.
4. Cool, serve with whipped cream. Refrigerate leftovers.