Pumpkin Pie Stuffed Baked Apples – The Perfect Fall Dessert
If you love the cozy flavors of pumpkin pie but want something a little different (and a bit healthier), these Pumpkin Pie Stuffed Baked Apples are a dream come true. Imagine the warm sweetness of baked apples combined with the creamy spiced pumpkin pie filling — all in one bite! Not only do they look beautiful when served, but they also fill your kitchen with the most comforting autumn aroma. Perfect for family gatherings, holiday dinners, or a cozy night in.
Ingredients
- 4 medium apples (Honeycrisp, Fuji, or Granny Smith work well) – cored but bottoms intact so filling doesn’t leak.
- 1 cup pumpkin puree (unsweetened, canned or homemade).
- 1/2 teaspoon ground cinnamon.
- 1/4 teaspoon ground nutmeg.
- 1/4 teaspoon ground ginger.
- 1/4 teaspoon ground cloves (optional, for a stronger spice flavor).
- 1/4 cup brown sugar (lightly packed; you can use coconut sugar for a healthier option).
- 1 large egg (helps the filling set).
- 1/2 teaspoon vanilla extract.
- 1/4 cup heavy cream or evaporated milk (for creaminess).
- Pinch of salt (to balance flavors).
- Optional toppings: whipped cream, caramel sauce, or crushed pecans.
Instructions
1. Prepare the Apples
- Wash your apples thoroughly.
- Use an apple corer or a sharp knife to carefully remove the cores, leaving about 1/2 inch of apple at the bottom to prevent the filling from leaking.
- Scoop out some extra apple flesh with a spoon to create a wider cavity for more filling.
- Place the cored apples into a baking dish, making sure they stand upright.
2. Make the Pumpkin Pie Filling
- In a medium mixing bowl, whisk together the pumpkin puree, egg, brown sugar, vanilla, and spices (cinnamon, nutmeg, ginger, cloves, and salt).
- Add the heavy cream and whisk until smooth and well combined. The mixture should be creamy and pourable but not too runny.
3. Fill the Apples
- Spoon the pumpkin mixture into the hollowed apples, filling them almost to the top.
- Gently tap the baking dish on the counter to settle the filling and remove any air pockets.
4. Bake the Apples
- Preheat your oven to 350°F (175°C).
- Pour about 1/2 cup of water into the bottom of the baking dish (this helps steam the apples so they become tender without drying out).
- Cover the dish loosely with aluminum foil.
- Bake for 25 minutes covered, then remove the foil and bake for another 20–25 minutes or until the apples are tender when pierced with a fork and the pumpkin filling is set.
5. Serve & Enjoy
- Let the apples cool for at least 10 minutes before serving so the filling firms up slightly.
- Top with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of crushed pecans for extra indulgence.
Tips for Best Results
- Choosing Apples: Use firm apples that hold their shape when baked. Soft varieties may collapse.
- Spice Customization: You can replace individual spices with pumpkin pie spice if you have it.
- Make Ahead: You can prepare and fill the apples a few hours ahead, then bake just before serving.
- Serving Suggestion: Serve warm with a scoop of vanilla ice cream for the ultimate fall treat.
Why You’ll Love This Recipe
- Combines the best of pumpkin pie and baked apples in one dessert.
- Naturally gluten-free (no crust needed).
- Perfect for autumn holidays like Thanksgiving or Halloween.
- Customizable with different toppings and spice blends.