| 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 |
| 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.
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| This recipe is featured in the Betty Crocker Complete Thanksgiving Cookbook available at your favorite bookstore. |
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| Check the cook times carefully. The smaller, more vertical slow cooker (3 1/2-quart size) will cook differently than a large, more horizontal cooker (6-quart size). |
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| Like peaches? Use peach pie filling for the apple. |
Nutrition Information:
275 ( 55 ); 6 g ( 1 g); 0mg; 150 mg; 52 g ( 2 g); 4 g 64 %; 0%; 8 %; 12 % 1 1/2 ; 1 1/2 ; 1