Slow Cooker Pumpkin-Apple Dessert
  • Cooking Time: 120
  • Servings: 12
  • Preparation Time: 15
  • 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
  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.
  4. 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.
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.