Slow Cooker Pumpkin-Apple Dessert

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 (Egg Beaters)
• 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

1. Spray 3 1/2- to 6-quart slow cooker with cooking spray.
2. Spoon pie filling into cooker; spread evenly.
3. 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.
4. Pour batter over pie filling.
5. Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean.
6. Serve with ice cream.

Notes

• 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.
• Took closer to 2:30 in my 6qt cooker.

From Betty Crocker