Pumpkin Pie Stuffed Apples

Pumpkin Pie Stuffed Baked Apples bring together the best of autumn comfort desserts with juicy apples filled with cozy pumpkin pie flavor. This recipe is simple but creates a showstopping treat perfect for a chilly night or holiday table. There is nothing quite like warm spiced apples for a sweet snack or dessert.

The first time I made these, my family could not believe how a simple apple could taste just like a slice of pumpkin pie. Now, it is one of our go-to fall treats for last-minute gatherings.

Ingredients

• Apples: use firm varieties like Honeycrisp or Granny Smith so they hold up to baking and keep their shape
• Pumpkin puree: lends rich smoothness and classic pumpkin flavor opt for pure pumpkin instead of pie filling
• Cinnamon: brings warmth and depth choose ground cinnamon with a fresh aroma
• Nutmeg: adds subtle spiciness freshly grated for best flavor if possible
• Ginger: brings a little zing choose ground ginger with a strong scent
• Brown sugar: creates a caramelly sweetness pick a soft packed variety for easiest mixing

Instructions

Core the Apples:

Use a sharp paring knife or an apple corer to cut out the centers of each apple keeping the bottoms intact This creates the perfect pocket to hold the pumpkin filling Make sure to scoop out all seeds and core but leave enough of the apple wall so it will not collapse

Mix the Pumpkin Filling:

In a medium mixing bowl stir together the pumpkin puree cinnamon nutmeg ginger and brown sugar Be thorough so the spices blend evenly Taste the mixture to adjust for sweetness or spice if you like

Stuff the Apples:

Spoon the pumpkin mixture into each cored apple Press down gently with the back of your spoon to fill every space and heap the tops a little so each bite is packed with filling

Place in Baking Dish:

Arrange stuffed apples standing up in a snug baking dish This keeps them from tipping over during baking and helps them cook evenly Cover tightly with aluminum foil to trap steam and keep the apples moist

Bake Until Tender:

Slide the pan into a preheated 350 degree oven Bake for twenty to twenty five minutes depending on apple size The apples should be tender if pierced with a fork but still hold their shape This balance is key so they do not fall apart while serving

Cool and Serve:

Let the apples rest for a few minutes out of the oven The filling will set slightly making them easier to transfer Serve warm on their own or with a scoop of vanilla ice cream for extra indulgence

Brown sugar is my favorite part of this dish because it melts inside the apple and creates a syrupy surprise at the bottom of the baking dish Every fall my kids each try to claim the juiciest apple as the prize

Storage Tips

Store leftovers covered in the refrigerator for up to three days Reheat gently in the oven or microwave to keep the filling creamy The apples hold up best if you leave the skins on until serving

Ingredient Substitutions

Swap in pears for apples for a unique spin Use maple syrup instead of brown sugar for added depth If you have pumpkin pie spice blend already mixed that will work well in place of individual spices

Serving Suggestions

Serve with a dollop of whipped cream or vanilla ice cream for a classic touch For brunch try pairing with spiced granola or a drizzle of yogurt These baked apples make a striking centerpiece for holiday breakfasts or dessert parties

Cultural and Historical Note

Stuffed baked apples trace back to colonial American kitchens where apples were abundant and pies were reserved for special occasions Pumpkin pie flavors became knit into fall traditions as European settlers adapted local ingredients

Seasonal Adaptations

Choose local apples for best flavor Add chopped pecans or walnuts for crunch Mix in raisins or dried cranberries for extra sweetness

Success Stories

I once brought these to a harvest potluck and every guest asked for the recipe Children and adults alike love how every bite tastes like autumn Holidays never felt more festive than when a baking dish full of these apples came steaming out of the oven

Freezer Meal Conversion

Prepare the apples and stuff as directed arrange in a freezer safe baking dish Cover tightly with foil and freeze for up to one month Thaw overnight before baking they may need an extra five minutes in the oven

Enjoy these baked apples whenever you crave a bite of fall — they are easy enough for any day but special enough for holiday tables.

Recipe FAQs

→ What type of apples work best?

Firm, slightly tart varieties like Honeycrisp, Granny Smith, or Fuji hold their shape and complement the sweet filling.

→ Can I substitute canned pumpkin?

Yes, both canned and homemade pumpkin puree add a creamy texture and rich flavor.

→ How do I know when the apples are done?

Bake until the apples are tender when pierced with a knife but not falling apart—usually 20-25 minutes.

→ Can these be made ahead of time?

You can prepare and stuff the apples in advance, then bake just before serving for best texture.

→ What can I serve with stuffed apples?

Top with whipped cream, vanilla ice cream, or a sprinkle of extra cinnamon for added indulgence.