Whether you're baking muffins, quick bread or trying out a new pie or cake, pumpkin is always fall's favorite ingredient. Have you tried it in a savory recipe? Or, do you have a special sweet recipe that's requested at every harvest potluck? We'd love to hear all about it...
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What are your favorite PUMPKIN recipes?
Share 'em all in today's Recipe Round-Up!
Would you believe this delicious fall treat bakes in your slow cooker? Keep reading...
Enjoy this recipe from 101 Super-Easy Slow Cooker Recipes. It was share with us by Sandra Sullivan from Aurora, Colorado.
1/2 c. butter, softened
1-1/2 c. brown sugar, packed
1 c. canned pumpkin
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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