Apple Pumpkin Dessert

1 can (21-ounces) apple filling

2 cups pumpkin (1-16 ounce can)

1 can (14-ounces) sweetened condensed milk

2 large eggs

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup gingersnap crumb (about 18 cookies)

2 tablespoons margarine or butter, melted

Preheat oven to 400*

Spoon equal portions of apple filling into 10 lightly greased custard cups (6-ounces each) In large mixer bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt; mix well; Spoon equal portions over apple filling. Combine crumbs and margarine. Sprinkle over pumpkin filling. Place Cups on jellyroll pan (15 X 10-inch) 

Bake at 400* for 10 minutes. Reduce oven temperature to 350* bake 14 minutes longer or until set. Cool. Serve warm. Refrigerate leftovers.