Slow Cooker (Crock Pot) Pumpkin-Apple Dessert

• 1 (21 ounce) can apple pie filling
• 2 cups all-purpose flour
• 1 1/4 cups packed brown sugar
• 1 cup canned pumpkin (not pumpkin pie mix)
• 3/4 cup egg substitute
• 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 1 minute, scraping bowl constantly; Beat on medium speed 2 minutes, scraping bowl occasionally.
3. Pour batter over pie filling.
4. Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean.
5. Serve with ice cream.
6. Note from Betty Crocker: 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.

apple pie filling, flour, brown sugar, pumpkin, egg substitute, vegetable oil, baking powder, ground cinnamon, ground nutmeg, baking soda, cream

Taken from www.food.com/recipe/slow-cooker-crock-pot-pumpkin-apple-dessert-77738 (may not work)