Thanksgiving Recipes
Slow Cooker Pumpkin-Apple Dessert
Meet a dessert that knows how to spell homemade with great flavor.
Yield: 12 servings
Ingredients
- 1 (21 ounce) can 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
Instructions
- Spray 3 1/2 to 6 quart slow cooker with cooking spray. Spoon pie filling into slow cooker; spread evenly.
- Beat remaining ingredients except ice cream with electric mixer on low speed for 1 minute, scraping bowl constantly.
- Beat on medium speed for 2 minutes, scraping bowl occasionally.
- Pour batter over pie filling.
- Cover and cook on HIGH heat setting for 1 hour 30 minutes to 2 hours or until wooden pick inserted in center comes out clean.
- Serve with ice cream.
Notes
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.
Nutrition
Per serving: Calories 275 (Calories from Fat 55); Total Fat 6g (Saturated Fat 1g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 52g (Dietary Fiber 2g); Protein 4g
Percent Daily Value*: Vitamin A 64%; Vitamin C 0%; Calcium 8%; Iron 12%
Exchanges: 1 1/2 Starch; 1 1/2 Fruit; 1 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker