- 12
Ingredients
- 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
Preparation
Step 1
Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
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.
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.
Makes
12 servings