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Slow Cooker Pumpkin-Apple Dessert


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Member since 2007

Serves 12 | Prep Time 15 | Cook Time 120

Ingredients

1 can (21 ounces) apple pie filling
2 cups 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


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 is for a slow cooker 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.


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Notes

Now that we are heading into my favorite time of the year I can hardly wait to enjoy the taste of pumpkin and apples. Here’s a dessert that knows how to spell homemade with great flavor.

What if I want to use real farm eggs? How many eggs will it make? I also love this season and I think that you can provide the best pumkin recipies from the USA. But what is it always with these fake eggs? Never see it elsewhere in the world, and I tell you I travel a lot :-)

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