Slow Cooker Pumpkin-Apple Dessert

Meet a dessert that knows how to spell homemade with great flavor.

Slow Cooker Pumpkin-Apple Dessert


  • 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 for 1 minute, scraping bowl constantly.
  3. Beat on medium speed for 2 minutes, scraping bowl occasionally.
  4. Pour batter over pie filling.
  5. Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until wooden pick inserted in center comes out clean.
  6. Serve with ice cream.

Yield: 12 servings

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 Information: 1 Serving: Calories 275 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 150 mg; Total Carbohydrate 52 g (Dietary Fiber 2 g); Protein 4 g 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.

Recipe and photo credit: Betty Crocker

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