Slow Cooker Pumpkin-Apple Dessert

By melanieroe

Prep Time: 15 min
Total Time: 2 hours 15 min
Makes: 12 servings

Nutrition Information:
1 Serving: Calories 275 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 150 mg; Total Carbohydrate 52 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 64 %; Vitamin C 0%; Calcium 8 %; Iron 12 % Exchanges: 1 1/2 Starch; 1 1/2 Fruit; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 can (21 ounces) apple pie filling
• 2 cups Gold Medal® all-purpose flour
• 1 1/4 cups packed brown sugar
• 1 cup canned pumpkin (not pumpkin pie mix)
• 3/4 cup fat-free cholesterol-free egg product
• 1/3 cup vegetable oil
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• Ice cream, if desired

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

1. Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
2. Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
3. Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.