• 1 can (21 oz.) apple pie filling
  • 2 c. all-purpose flour
  • 1 1/4 c. packed brown sugar
  • 1 c. canned pumpkin (not pumpkin pie mix)
  • 3/4 c. fat-free cholesterol-free egg product
  • 1/3 c. vegetable oil
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. baking soda
  • Ice cream, if desired

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Yummy flavor with both Pumpkin and Apple, and a great dessert to share with family and friends!

  1. Spray 3 1/2- to 6-quart slow cooker with cooking spray.
  2. Spoon pie filling into slow cooker; spread evenly.
  3. Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly.
  4. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
  5. Cover. Cook on High for 1 1/2 hours to 2 hours, or until toothpick inserted in center comes out clean.

Serve with ice cream, if desired.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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