"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crock Pot Pumpkin-Apple Dessert Recipe

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This recipe for Crock Pot Pumpkin-Apple Dessert, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheri Williams - Arlington Ward
Added: Monday, March 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (21 oz) apple pie filling
2 c. all-purpose flour
1 1/4 c. packed brown sugar
1 c. canned pumpkin
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

Directions:
Directions:
Spray crock pot with cooking spray. Spoon pie filling into pot. Beat remaining ingredients (except ice cream) with electric mixer on low speed 2 minutes stirring sides occasionally. Pour batter over pie filling. Cover and cook on high heat setting for 1 hour 30 minutes or until toothpick comes out clean. Serve with ice cream.

 

 

 

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