Pumpkin Slow-cooker Cake

• 2 cups soy-flour blend
• 2 teaspoons baking powder
• 1½ teaspoons pumpkin-pie spice
• ¼ teaspoon salt
• ¼ cup margarine
• ¾ cup canned pumpkin
• ¾ cup vanilla soy beverage
• ¼ cup brown sugar
• ½ cup maple syrup
• ½ cup coarsely chopped pecans
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In large mixing bowl, combine soy-flour blend, baking powder, pumpkin-pie spice and salt. Cut in margarine with pastry blender. In second bowl, mix pumpkin, soy beverage and brown sugar. Add to flour mixture, and stir just until moistened. Spray slow-cooker bag with cooking spray, and pour batter into bag. Pour maple syrup over batter; sprinkle with pecans. Cover with lid and cook on high for 2 hours or until done when tested with wooden pick. Turn slow cooker off, and let cake cool for 15 minutes. Lift liner and cake from slow cooker, and set on cooling rack to remove liner. Serve with whipped cream if desired.

Serves 10

Nutrition per serving (95 g): 247 calories; 10 g fat (1 g saturated; 1 g trans fats); 0 cholesterol; 223 g sodium; 37 g carbohydrate; 2 g fiber; 4 g protein; 2 mg iron; 85 mg calcium