Pumpkin-Pie-Stuffed Apples
1 h 5 min
|
intermediate
Recipe by Eunice
Introduction
Meet the mash-up of pumpkin pie and baked apples: creamy spiced filling baked inside juicy Fuji apples, topped with billowy whipped cream, graham-cracker crunch, and a caramel drizzle.
Perfect for Thanksgiving, Friendsgiving, or any cozy night in, these single-serve stunners skip the soggy crust and deliver big pie flavor with minimal fuss.
Ingredients (6 servings)
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Ingredients
- 6 medium Fuji apples Fuji apples 6 ct medium
- 1 Tbsp fresh lemon juice lemon 0.33 ct (for fresh lemon juice)
Ingredients for Pumpkin Pie Filling
- 1 cup pure pumpkin purée pure pumpkin purée 8.62 oz
- ½ cup heavy cream heavy cream 4 fl oz
- ¼ cup brown sugar brown sugar 1.72 oz
- 2 Tbsp pure maple syrup pure maple syrup 2 Tbsp
- 1 tsp pumpkin pie spice pumpkin pie spice 0.06 oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
- 1 large egg large egg 1 ct
Ingredients for Homemade Whipped Cream
- 1 cup heavy cream, very cold heavy cream 8 fl oz
- 2 Tbsp powdered sugar powdered sugar 0.55 oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
Ingredients for Garnish
- graham crackers, crushed graham crackers 4 oz
- drizzle of caramel sauce caramel sauce 1.25 oz
How to Make Pumpkin-Pie-Stuffed Apples
-
Heat the oven and set up the pan
Preheat the oven to 350 F and position a rack in the middle.
Set apples upright in a muffin tin or a parchment-lined 9x13 inch baking dish, and optionally pour in about 1/4 inch hot water to keep the apples moist.
-
Core and hollow the apples
Slice a thin cap from the top of each apple, then use a melon baller or sturdy spoon to remove the core and seeds, leaving about 1/4 inch walls and a 1/2 inch base intact.
Brush the insides and rims with lemon juice so they stay bright, and trim a sliver off the bottoms if needed to help them stand level.
-
Mix the pumpkin pie filling
Whisk pumpkin purée, heavy cream, brown sugar, maple syrup, pumpkin pie spice, vanilla, and the egg in a bowl until smooth with minimal bubbles.
Do not overwhisk, because a foamy batter can bake up with air pockets instead of a silky set.
-
Fill and bake
Divide the filling among the apples, stopping just shy of the rims so it has room to puff.
Bake 30 to 40 minutes until the custard is mostly set with a slight jiggle in the center or reads about 175 F on an instant-read thermometer; rotate the pan halfway, and tent loosely with foil if the apple edges darken early.
Cool 10 minutes so the custard fully sets and the juices settle.
-
Whip the cream
In a cold bowl, beat heavy whipping cream, powdered sugar, and vanilla to soft peaks for plush dollops or to medium peaks if you want more structure.
Stop before it looks dry or clumpy, which means it is overwhipped.
-
Garnish and serve
Top each warm apple with a generous spoon of whipped cream, shower with crushed graham crackers, and finish with a light drizzle of caramel sauce.
Serve warm or at cool room temperature so the spices bloom and the textures shine.
Substitutions
- Heavy cream in filling -> evaporated milk or full-fat coconut milk
- Evaporated milk keeps the custard classic and silky, while coconut milk adds lush body with a subtle coconut note that plays nicely with pumpkin and spice.
- Egg -> 1 tablespoon cornstarch in the filling
- Whisk 1 tablespoon cornstarch directly into the filling and omit the egg; the custard will set softly and slice cleanly with a slightly lighter, pudding-like texture.
- Whipped cream -> whipped coconut cream
- Chill a can of full-fat coconut milk overnight, scoop the firm cream, and whip with powdered sugar and vanilla for a dairy-free topping that is rich and pleasantly tropical.
Tips
- Keep the apple walls thick enough
- Leave about 1/4 inch of flesh all around so the apples hold their shape without collapsing while the custard sets.
- Use a muffin tin for stability
- Nesting each apple in a muffin cup keeps them upright, prevents tipping, and helps the custard bake evenly.
- Water in the pan prevents tough skins
- A shallow splash of hot water in the baking dish gently steams the apples so the skins do not dry out before the centers are tender.
- Smooth custard is about minimal air
- Whisk just until homogenous and tap the bowl on the counter to pop bubbles for the glossiest texture.
- Thermometer beats guesswork
- Pull the apples when the center of the filling hits about 175 F to avoid overcooked, grainy custard.
- Make-ahead rhythm
- Bake earlier in the day, cool, then rewarm at 300 F for 8 to 10 minutes and whip the cream fresh before serving so the textures stay crisp and plush.
Nutrition Facts *
| Energy | 427 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 22 | g |
| Carbohydrates | 54 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My apples collapsed or split. What happened?
- The walls were probably too thin or the variety too tender. Use firm baking apples like Fuji, Honeycrisp, or Pink Lady, and leave 1/4 inch thickness around the cavity.
- The custard looks curdled or grainy. How can I fix this next time?
- That is classic overbaking. Pull the apples when the centers still have a gentle jiggle or hit 175 F, and avoid a high oven temperature that rushes the set.
- Liquid pooled in the pan and made things soggy. How do I avoid that?
- Apple juices are normal; keeping the apples in a muffin tin helps, and letting them rest 10 minutes after baking allows the custard to firm before plating.
- Can I use canned pumpkin pie mix instead of plain pumpkin purée?
- Yes, but reduce or skip the brown sugar and pumpkin spice since pie mix is pre-sweetened and seasoned, and taste the batter before filling.
- Can I make these ahead for a party?
- Bake up to 1 day ahead, chill covered, then rewarm at 300 F until just warm and garnish with fresh whipped cream and crumbs right before serving.
- Do I have to peel the apples?
- Keep the skins on so the apples keep their structure; the skins soften in the oven and make for tidy, handheld eating with a spoon.
Serving Suggestions
Warm these with a dusting of cinnamon and a tiny pinch of flaky salt to wake up the caramel notes, then pour coffee or serve a neat bourbon alongside to play up the maple.
If you are feeling bold, swap the graham crumbs for crushed gingersnaps and add toasted pecans for a nutty crunch that makes every bite sing.
More pairings:
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