Pumpkin-Pie-Stuffed Apples
1 h
|
intermediate
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 35 min | 1 h |
Introduction
These pumpkin-pie-stuffed apples taste like a cozy fall dessert baked right inside a tender, juicy Fuji apple.
They’re perfect for holiday dinners, Friendsgiving, or any chilly night when you want something warm, sweet, and comforting.
Creamy pumpkin pie filling, fluffy homemade whipped cream, and crunchy graham cracker crumbs give every bite a fun mix of textures.
Ingredients (6 servings)
Ingredients
Ingredients for Pumpkin Pie Filling
Ingredients for Homemade Whipped Cream
Ingredients for Garnish
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How to Make Pumpkin-Pie-Stuffed Apples
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Preheat oven and prepare pan
Preheat your oven to 350°F and place a rack in the center.
Lightly grease a small baking dish or line it with parchment for easy cleanup.
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Core and prep the apples
Slice a thin piece off the bottom of each apple so it stands flat.
Use an apple corer or small paring knife to remove the core, leaving a 1⁄2 inch bottom.
Do not cut through the bottom or the filling will leak out during baking.
Brush the inside and top edges of the apples with lemon juice to prevent browning.
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Mix the pumpkin pie filling
In a medium bowl, whisk together pumpkin purée, heavy cream, brown sugar, and maple syrup until smooth.
Whisk in the pumpkin pie spice, vanilla, and egg until fully combined and slightly thickened.
Taste the mixture and add a little more brown sugar or maple syrup if you want extra sweetness.
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Fill the apples
Arrange the hollowed apples snugly in the baking dish so they support each other.
Spoon the pumpkin filling into each apple, stopping about 1⁄8 inch from the top edge.
Tap the dish gently on the counter to remove air pockets and level the filling.
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Bake the stuffed apples
Pour a thin layer of water, about 1⁄4 inch, into the bottom of the baking dish.
Bake for 30 to 35 minutes, until the apples are tender and the centers look just set.
The filling should still jiggle slightly in the center but not look wet or sloshy.
If the tops brown too quickly, tent the dish loosely with foil for the last 10 minutes.
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Cool the apples
Transfer the baked apples to a wire rack and let them cool for at least 15 minutes.
The filling finishes setting as it cools and will slice more cleanly with a spoon.
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Make the homemade whipped cream
Place a mixing bowl and beaters in the freezer for 10 minutes so they are very cold.
Add the heavy whipping cream, powdered sugar, and vanilla to the chilled bowl.
Beat with a hand mixer or whisk by hand until soft peaks form and the cream looks billowy.
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Garnish and serve
Top each warm or room temperature apple with a generous dollop of whipped cream.
Sprinkle with crushed graham crackers and finish with a drizzle of caramel sauce.
Serve right away while the apples are still pleasantly warm and the whipped cream is cool.
Substitutions
- Swap Fuji apples for Honeycrisp or Gala
- Honeycrisp or Gala apples hold their shape well and stay juicy. They bring a slightly brighter, more tart flavor.
- Use coconut milk instead of heavy cream in the filling
- Full-fat canned coconut milk gives a rich, custardy texture with a light coconut note. It makes the filling dairy-free.
- Replace brown sugar with maple syrup only
- Use 1⁄3 cup maple syrup instead of brown sugar and maple. The filling tastes deeper, with strong maple flavor.
Tips
- Choose the right apple size
- Medium, similar-size apples cook evenly and look neat on a platter. Oversized apples can stay firm while the filling sets.
- Avoid overbaking the custard
- Pull the apples when the centers still wobble slightly. Overbaking makes the filling dry and slightly curdled.
- Prep ahead for busy days
- Core the apples and mix the filling up to one day ahead. Store separately, then fill and bake fresh.
- Chill the cream well
- Cold cream whips faster and holds its shape longer. If your kitchen is warm, set the bowl over ice.
- Serve with contrasting textures
- Keep the graham crumbs somewhat chunky for crunch. That contrast makes the soft apples and silky filling feel luxurious.
Nutrition Facts *
| Energy | 407 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 22 | g |
| Carbohydrates | 49 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I tell when the apples are done baking?
- Pierce an apple near the base with a knife. It should slide in easily, with just a little resistance.
- My filling cracked on top. What went wrong?
- The apples likely baked a bit too long. Next time, pull them while the centers still wobble slightly.
- Can I make these pumpkin-pie-stuffed apples without eggs?
- Use a flax egg and reduce the cream slightly. The texture is softer, more like a spoonable pudding.
- How should I store leftovers and reheat them?
- Refrigerate cooled apples in an airtight container for up to three days. Reheat gently in a 300°F oven until warm.
Serving Suggestions
These pumpkin-pie-stuffed apples bring cozy fall flavor with almost no fuss, yet still feel special enough for guests.
Try serving them with cinnamon ice cream or vanilla gelato for a warm-cold contrast everyone remembers.
For a fun twist, swap the graham crumbs for crushed gingersnaps to add gentle spice and extra crunch.
More pairings:
Reviews
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Catherine Brooks, Montreal: So cozy and delicious! The apples baked up tender and the pumpkin filling set perfectly. Loved the whipped cream with the graham and caramel on top.
: So happy these baked up tender for you, Catherine, and that the pumpkin filling set nicely! The graham, caramel, and whipped cream combo is such a good finish. 😊
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