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Submitted by: Carol Davis from Edmond, OK
Originally shared on the web 10/17/2024

21-oz. can apple pie filling
2 c. all-purpose flour
3/4 c. brown sugar, packed
1 c. canned pumpkin
2 eggs, beaten
1/3 c. oil
2 t. baking powder
1/4 t. baking soda
1 t. cinnamon
1/2 t. ground ginger
1/2 t. nutmeg
Garnish: vanilla ice cream or whipped cream

Spray a 5-quart crockpot with non-stick vegetable spray. Spoon pie filling into crock; spread evenly and set aside. Combine remaining ingredients except garnish in a large bowl. Beat with an electric mixer on medium speed until blended; spoon over pie filling. Cover and cook on high setting for 1-1/2 to 2 hours, until a toothpick inserted in the center comes out clean. Immediately remove crock and set on a hot pad; cool for a few minutes. Serve topped with ice cream or whipped cream. Makes 12 servings.