Tastes like pumpkin pie made tastier with apples and easier without a crust.
Makes 6 Servings

2 eggs
1/2 cup (125 mL) brown sugar, loosely packed

1 tsp (5 mL) cinnamon
1/2 tsp (2.5 mL) ginger
1/2 tsp (2.5 mL) nutmeg
1/2 tsp (2.5 mL) salt
1 14 oz (398 mL) can pumpkin
1 cup (250 mL) evaporated milk
2 cups (500 mL) apples, peeled and diced finely

1. Preheat oven to 400°F (200°C). Spray medium-sized casserole dish or 6 individual ramekins with cooking oil spray.
2. In large mixing bowl, beat eggs until smooth. Add all remaining
ingredients except apples and beat until well blended.
3. Place diced apples into baking dish or divide evenly amongst ramekins.

4. Pour pumpkin mixture over apples.
5. Put in the oven and bake for 15 minutes. Reduce heat to 325°F
(175°C) and continue baking for an additional 35 minutes or until knife
inserted in the centre comes out moist but clean. Serve warm or cold
garnished with a little whipped cream.