- 2
4.4/5
(25 Votes)
Ingredients
- 1/2 c. butter, softened
- 1-1/2 c. brown sugar, packed
- 1 c. canned pumpkin
- 3 eggs
- 2 c. all-purpose flour
- 2 t. baking powder
- 1/4 t. baking soda
- 1 t. cinnamon
- 1/4 t. salt
- Optional: chopped walnuts or pecans to taste
- 21-oz. can apple pie filling
- 12-oz. container frozen whipped topping, thawed
Preparation
Step 1
In a large bowl, beat together butter and brown sugar with an electric mixer on low speed until well mixed. Beat in pumpkin and eggs until blended.
In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Slowly add flour mixture to butter mixture; beat for 2 minutes. Fold in nuts, if using. Spoon pie filling into a slow cooker; pour batter over pie filling.
Cover and cook on high setting for 1-1/2 to 2 hours, until a toothpick tests clean. Garnish servings with a dollop of whipped topping.
Serves 8.