Pumpkin Pie Stuffed Apples

Pumpkin pie stuffed apples are one of those crowd-pleaser desserts I started making for cozy fall gatherings but now reach for any time I want a simple yet impressive treat. Each apple is roasted to tenderness and filled with a silky pumpkin pie center so it is like the best parts of autumn in a single bite.

The first time I made these was for Thanksgiving when I wanted something a bit lighter than a traditional pie but still wanted those nostalgic spices. Now even picky eaters request them at every holiday.

Ingredients

• Large apples: choose firm varieties like Honeycrisp or Fuji that will keep their shape when baked
• Pumpkin puree: gives that creamy spiced center look for 100 percent pumpkin not pie filling
• Breadcrumbs: create structure to the filling use fresh or panko for a tender bite
• Brown sugar: adds gentle caramel notes light or dark works
• Chopped pecans: bring crunch and toasted flavor always check for freshness and avoid pre-salted nuts
• Pumpkin pie spice: blends cinnamon nutmeg ginger and cloves achieving that classic autumn taste
• Cinnamon: deepens the spice profile freshly ground is best
• Butter: melted to enrich and moisten both filling and apples go for real butter if you can
• Maple syrup: built in warmness and a glossy finish choose pure syrup for best taste

Step-by-Step Instructions

Prep the Apples:

Wash and core each apple gently removing the central seeds but leaving the bottom intact so the filling does not leak You can use a melon baller or small spoon Slice a thin piece from the top of each apple to make filling easier

Mix the Filling:

Combine pumpkin puree breadcrumbs brown sugar pecans pumpkin pie spice and cinnamon in a medium bowl Stir until the mixture looks thick and even

Fill the Apples:

Stuff each hollowed apple with the pumpkin filling pressing it gently down to fill every space without bursting the skin

Prepare for Baking:

Nestle the stuffed apples upright in a baking dish Drizzle melted butter and maple syrup onto each one letting excess fall into the dish for basting

Add Moisture and Bake:

Pour a shallow layer of water about one quarter inch into the baking dish This helps the apples bake up soft and prevents scorching Bake at 375 degrees Fahrenheit for 30 to 40 minutes or until a paring knife glides easily through an apple

Serve Warm:

Carefully transfer apples to plates and spoon pan juices over the top Best enjoyed right from the oven

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You Must Know

I will always remember when my niece helped me stuff apples for the first time She wanted extra pecans in her apple and declared it the best dessert ever That little tweak makes them even better in my book

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Storage Tips

After cooling extras can be stored in an airtight container in the refrigerator for up to three days For best results reheat gently in the microwave or oven until warmed through The apples can become a bit softer but the flavors stay delicious

Ingredient Substitutions

Not a fan of pecans Try walnuts or leave them out for a nut free version You can swap brown sugar for coconut sugar or use gluten free breadcrumbs if needed Choose pears if apples are out of season just watch the bake time since pears soften quicker

Serving Suggestions

Pumpkin pie stuffed apples shine on their own but a scoop of vanilla ice cream or a dollop of whipped cream takes things to the next level Drizzle a little extra maple syrup just before serving for extra shine and sweetness I sometimes sprinkle with more toasted nuts for crunch

The Story Behind the Dish

Baked apples have roots in cozy kitchens around the world My grandmother made hers with raisins and cinnamon for simple weeknight warmth This version borrows from the comfort of pumpkin pie filling but turns it into an individual treat With every bite I taste a little family nostalgia and the irresistible lure of fall

Recipe FAQs

→ What type of apples work best for this dish?

Choose firm apples like Granny Smith, Honeycrisp, or Fuji to ensure they hold their shape during baking while delivering a balanced tartness that complements the pumpkin filling.

→ Can I prepare this dessert ahead of time?

Yes, you can prepare and stuff the apples in advance. Keep them refrigerated and bake shortly before serving to preserve freshness and texture.

→ How do the breadcrumbs affect the filling texture?

Breadcrumbs help absorb moisture from the pumpkin puree, lending structure and a slightly firmer texture to the filling while keeping it moist.

→ Are there any suggestions for enhancing flavor?

Adding a splash of rum or bourbon to the pumpkin filling introduces a warm depth of flavor. Adjust spices like cinnamon and pumpkin pie spice to taste for a personalized touch.

→ What’s the best way to serve these baked apples?

Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream to complement the spiced pumpkin and tender apples.