Name: Apple Pumpkin Deserts
Ingredients: 1 cn (21 oz.) apple filling or topping; 1 cn (16 oz.) pumpkin (about 2c.); 1 cn (14 oz.) sweetened condensed milk; 2 Eggs; 1 ts Cinnamon; 1/2 ts Nutmeg; 1/2 ts Salt; 1 c Gingersnap crumbs (about 18 cookies); 2 tb Butter or marg., melted

We should remember that it’s always very important to evaluate impressions, ideas, and experiences in the light of the revealed Word of God. If we do not, we could make some serious errors in judgment and behavior. I’ve known some Christians who have had certain “religious experiences” which contradicted the Bible. Yet they chose to follow their religious experiences rather than the Word of God. The results were spiritually disastrous.

Gene Getz

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

1	cn	(21 oz.) apple filling or topping
1	cn	(16 oz.) pumpkin (about 2c.)
1	cn	(14 oz.) sweetened condensed milk
2		Eggs
1	ts	Cinnamon
1/2	ts	Nutmeg
1/2	ts	Salt
1	c	Gingersnap crumbs (about 18 cookies)
2	tb	Butter or marg., melted

INSTRUCTIONS

Heat oven to 400. Spoon apple filling into 8 to 10 custard cups. In large
mixer bowl, beat pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg,
and salt; spoon over apple filling. Combine crumbs and butter. Sprinle over
pumpkin. Place cups on 15x10 in jellyroll pan. Bae 10 mins. Reduce heat to
350. Bake 15 mins. or till set. Cool. Refrigerate leftovers. Posted to TNT
~ Prodigy's Recipe Exchange Newsletter  by donarose@juno.com on Jul 8, 1997

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”