For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

1 can (21-oz) Apple Pie Filling
1 can (16-oz) pumpkin (about 2 cups, if you cook your own)
1 can (14-oz) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup gingersnap cookie crumbs (about 18 cookies)
2 tbsp butter, melted

Heat oven to 400 degrees. Spoon apple pie filling evenly into 8 to 10 custard cups. In a large mixer bowl, beat pumpkin, milk, eggs, cinnamon, nutmeg, and salt. Spoon mixture into custard cups over the top of the apple pie filling. Combine the cookie crumbs and the butter. Sprinkle over the pumpkin mixture in custard cups. Place cups on a jelly roll pan and bake for 10 minutes at 400 degrees. Reduce temperature to 350 degrees and bake another 15 minutes or until set. Cool. Keep any leftovers in the refrigerator.

SOUTHERN PECAN BARS

This recipe won the Best of Class at the Pillsbury's 5th Grand National Recipe and Baking Contest. I believe this contest was the forerunner of the current Pillsbury Bake-Off Contest.

Bake at 350 degrees for 10 minutes, then for 25 to 30 minutes. Makes about 2 1/2 dozen.

Sift together -

1 1/3 cups sifted Pillsbury's Best Enriched Flour
1/2 teaspoon double-acting baking powder

Cream 1/3 cup butter. Gradually add 1/2 cup firmly packed brown sugar, creaming well. Add the dry ingredients; mix with electric mixer or spoon until particles are fine.

Stir in 1/4 cup pecans, chopped fine; mix well. Pat firmly into the bottom of well-greased 12x8x2 or 13x9x2-inch pan.

Bake in moderate 350 degree oven for 10 minutes only.

Pecan Topping

Beat 2 eggs until foamy.

Add

3/4 cup dark corn syrup
1/4 cup firmly packed brown sugar
3 tbsp flour
1/2 tsp salt
1 tsp vanilla.

Mix thoroughly. Pour over the partially baked crust.

Sprinkle with 3/4 cup pecans, coarsely chopped. (If desired, fold the chopped pecans into filling before pouring over crust and arrange 30 pecan halves evenly over the top; one for each bar.)

Bake in moderate oven (350) 25 to 30 minutes. Let cool in pan; cut into bars. Store in a tightly covered container.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For more of her vintage recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com

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