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Submitted by: Sandra Sullivan from Aurora, CO
Originally shared on the web 11/11/2013

1/2 c. butter, softened
1-1/2 c. brown sugar, packed
1 c. canned pumpkin
3 eggs
2 c. all-purpose flour
2 t. baking powder
1/4 t. baking soda
1 t. cinnamon
1/4 t. salt
Optional: chopped walnuts or pecans to taste
21 oz. can apple pie filling
12 oz. container frozen whipped topping, thawed

In a large bowl, beat together butter and brown sugar with an electric mixer on low speed until well mixed. Beat in pumpkin and eggs until blended. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Slowly add flour mixture to butter mixture, beat for 2 minutes. Fold in nuts, if using. Spoon pie filling into a slow cookier, pour batter over pie filling. Cover and cook on high setting for 1-1/2 to 2 hours, until a toothpick tests clean. Garnish servings with a dollop of whipped topping. Serves 8.


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Enjoy this recipe from 101 Super-Easy Slow Cooker Recipes originally published .

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