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
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
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.
