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Pumpkin Pie Stuffed Baked Apples are the perfect bridge between cozy autumn cravings and a wholesome seasonal dessert. The tender apple shells cradle a creamy pumpkin pie filling that bakes up fragrant and just sweet enough. This treat brings two classic fall favorites together for a dessert that feels nostalgic and new all at once.
I first whipped these up for an impromptu fall dinner with friends after apple picking and now they always make an appearance for Thanksgiving brunch. The aroma alone makes the whole house feel festive.
Ingredients
- Apples: Choose Honeycrisp Fuji or Granny Smith for sturdy texture and sweet tart flavor Try to pick apples that stand upright in your baking dish
- Pumpkin puree: Look for pure pumpkin not pumpkin pie mix for richer flavor and control over sweetness
- Cinnamon: Freshly ground boosts sweetness and aroma A pantry must have for everything fall
- Nutmeg: Adds warmth and depth Grate your own if possible for the best flavor
- Ginger: Brings a little zing and balances the richness Use fresh ground for punchy results
- Brown sugar: Amplifies the caramel warmth of baked apples Light or dark brown both work
Step-by-Step Instructions
- Core the Apples:
- Use a sharp paring knife or apple corer to remove the cores from the apples but keep the bottom intact. This creates a well for the filling and helps the apples hold shape as they bake.
- Mix the Pumpkin Filling:
- In a medium bowl stir together pumpkin puree cinnamon nutmeg ginger and brown sugar until very smooth with no spice pockets. Taste and adjust the sweetness if your apples are on the tart side.
- Fill the Apples:
- Spoon the pumpkin filling into the cored apples packing it down gently and letting it mound over the top. The filling will puff slightly as it bakes so do not overfill.
- Bake the Apples:
- Arrange apples snugly in a baking dish so they do not tip over. Cover tightly with foil and bake at 350 degrees Fahrenheit for 20 to 25 minutes. Apples should be tender but not collapsed. Remove foil for the final few minutes if you want the filling to brown a little.
- Cool and Serve:
- Let the apples cool for a few minutes before serving warm. This keeps the filling set and protects from burnt mouths. Add a scoop of vanilla yogurt or whipped cream for an extra treat.
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Brown sugar is my favorite part of this filling My grandmother always sprinkled extra over her baked apples before they went in the oven which created a gooey delicious sauce at the bottom of the dish We always fought over the corner pieces
Storage Tips
Keep any leftovers covered in the refrigerator for up to three days Reheat gently in the microwave or enjoy chilled The apples can become more tender after storing but the flavors meld even more
Ingredient Substitutions
Maple syrup or coconut sugar work as a swap for brown sugar for a different sweetness profile If you run out of pumpkin puree mashed sweet potato or butternut squash make great substitutes Try mixing in chopped pecans or walnuts for crunch
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Serving Suggestions
Top your pumpkins with a dollop of Greek yogurt a drizzle of warm caramel or whipped coconut cream If you want something extra special serve with granola or crumbled gingersnaps on top These look lovely on a brunch spread or as a lighter end to a comforting meal
Cultural Context
Baked apples are a nostalgic dessert going back centuries and adding pumpkin pie filling is a new world twist on this oldschool favorite Both apples and pumpkins have deep roots in American fall traditions and this dessert captures that harvest spirit in every bite
Frequently Asked Questions
- → What type of apples work best for this dish?
Honeycrisp, Fuji, or Granny Smith apples are ideal choices, as they hold their shape well during baking and balance the sweetness of the filling.
- → Can I use fresh pumpkin instead of canned puree?
Yes, simply steam and mash fresh pumpkin until smooth before mixing with the spices and sugar for the filling.
- → How can I prevent the apples from becoming too soft?
Keep the apples’ bottoms intact while coring and bake just until they are tender but still hold their shape, checking around 20 minutes.
- → What toppings pair well with stuffed baked apples?
Try a dollop of whipped cream, a sprinkle of chopped nuts, or a scoop of vanilla ice cream to complement the warm flavors.
- → Is it possible to prepare these apples ahead of time?
You can fill the apples and refrigerate them until ready to bake. Bake just before serving for best texture and flavor.