Okay, so you know how much I *love* a good fall dessert, right? And when Halloween or Thanksgiving rolls around, I’m always looking for something that feels special but isn’t a total headache. That’s where these Pumpkin Pie Stuffed Baked Apples come in! They’re basically like getting a warm hug in apple form. Seriously, imagine a perfectly tender baked apple, but instead of just cinnamon, it’s oozing with this creamy, spiced pumpkin pie filling. It’s my go-to for wowing guests without stressing myself out, and trust me, they disappear FAST!
Why You’ll Love Pumpkin Pie Stuffed Baked Apples for Halloween, Thanksgiving
These little beauties are a lifesaver for busy holidays! Here’s why you’ll be making them again and again:
- Super Easy: Seriously, the prep is a breeze. You can whip them up while you’re doing other Thanksgiving or Halloween prep.
- Incredible Flavor: It’s like a pumpkin pie and a baked apple had a delicious baby. All those warm spices and creamy pumpkin filling are just perfection.
- Festive & Fun: They look so cute sitting in their little apple boats, perfect for making your holiday table extra special.
- Crowd Pleaser: Even picky eaters gobble these up! They’re a guaranteed hit for Halloween parties or Thanksgiving dessert.
Ingredients for Pumpkin Pie Stuffed Baked Apples
Alright, let’s talk about what you’ll need to make these magic little treats! It’s pretty straightforward, and you probably have most of it lurking in your pantry already. You’ll want four nice, big apples – I’m a huge fan of Honeycrisp or Fuji for this because they hold their shape so well and have that perfect sweet-tart balance. Just give them a good wash, and then we’ll chop off their little hats.
For the filling, you’ll need about a cup of pumpkin puree – make sure it’s the plain stuff, not the pie filling mix! Then, we’ll add in a quarter cup of brown sugar for that lovely caramel-y sweetness, and a quarter cup of heavy cream to make it all rich and luscious. One egg is going in to bind it all together, and then for that classic fall cozy flavor, we’ll use a teaspoon of pumpkin pie spice, half a teaspoon of cinnamon, and a pinch of nutmeg. Oh, and two tablespoons of melted butter will give it a lovely richness too!
Ingredient Notes and Substitutions for Pumpkin Pie Stuffed Baked Apples
So, about those apples! While Honeycrisp and Fuji are my faves, you could also use Gala or even Pink Lady apples. Just aim for ones that are firm and a good size so they can stand up to the baking. If you can’t find pumpkin pie spice at the store, no sweat! You can totally mix your own. Just combine about 3 tablespoons of cinnamon, 2 teaspoons of ginger, 2 teaspoons of nutmeg, 1 teaspoon of allspice, and 1 teaspoon of cloves. Keep that mix in a jar; it’s great for everything! And if you’re feeling extra decadent, a tablespoon of molasses stirred into the pumpkin filling gives it an even deeper, richer flavor. For a little crunch, don’t forget those optional chopped pecans!
How to Prepare Pumpkin Pie Stuffed Baked Apples
Alright, let’s get these bad boys ready for the oven! First things first, preheat your oven to 375°F (190°C). This is super important so they start baking right away. While that’s heating up, grab your apples. Give them a good wash, and then we’re going to chop off the tops – think of them like little hats we’re setting aside. Now, here’s the fun part: you need to scoop out the core and seeds from each apple. I usually use a spoon or a melon baller for this. You want to create a nice little hollow space, like a perfect little bowl, but be careful not to scoop all the way through the bottom! Nobody wants a leaky apple, right?
Once your apples are all prepped and hollowed out, it’s time for the filling! In a medium bowl, just whisk together that pumpkin puree, brown sugar, heavy cream, and the egg. Make sure it’s all nice and smooth. Then, stir in your pumpkin pie spice, cinnamon, and nutmeg. Oh, and don’t forget those two tablespoons of melted butter – that’s going to make the filling extra rich and delicious. Spoon this gorgeous pumpkin mixture evenly into each of those apple cavities you made. Fill them up good!
Now, carefully place your stuffed apples into a baking dish. To help them cook evenly and get nice and tender, we’re going to add a little water to the bottom of the dish – just about a quarter of an inch. This creates a steamy environment in the oven, which is key! Pop the dish into your preheated oven. They’ll need about 30 to 45 minutes in there. The exact time really depends on the size and type of apple, so keep an eye on them. You’ll know they’re ready when you can easily pierce them with a fork. If you’re adding those pecans, sprinkle them over the top during the last 10 minutes of baking. Once they’re tender, take them out and let them cool just a little bit before serving.
Baking Your Pumpkin Pie Stuffed Baked Apples to Perfection
Getting these apples just right is all about that oven magic! The 375°F (190°C) temperature is perfect for tenderizing the apples without making them mushy. The water in the pan is your secret weapon for even cooking and keeping things moist. When checking for doneness, a fork should slide in easily, and the filling should look set, not runny. If your apples seem to be browning too quickly on top, you can always loosely tent them with foil for the last part of baking.
Tips for Success with Pumpkin Pie Stuffed Baked Apples
To make sure your Pumpkin Pie Stuffed Baked Apples are absolutely perfect every time, here are a few little tricks I’ve picked up! First, don’t skip that water in the baking dish; it’s crucial for steaming the apples and keeping them from drying out. Also, make sure you don’t scoop out the apple core *too* deeply, or your delicious pumpkin filling might just escape! If your apples seem to be cooking unevenly, or the filling is browning too fast, just loosely tent the baking dish with foil for the last 10-15 minutes. This keeps everything moist and lets the apples finish softening beautifully. And trust me, letting them cool just slightly before digging in makes all the difference!
Serving Suggestions for Pumpkin Pie Stuffed Baked Apples
These Pumpkin Pie Stuffed Baked Apples are pretty darn spectacular all on their own, but we can definitely make them even *more* special! A dollop of whipped cream is practically mandatory, in my opinion – it’s that perfect creamy, cool contrast to the warm, spiced apple. You could even add a little sprinkle of extra cinnamon or a drizzle of caramel sauce if you’re feeling extra fancy. They make a stunning individual dessert for your Halloween or Thanksgiving table, or you could even serve them alongside a scoop of vanilla ice cream for a truly decadent treat! For more festive dessert ideas, check out these triple chocolate cheesecake delights.
Storing and Reheating Your Pumpkin Pie Stuffed Baked Apples
Got leftovers? Lucky you! Once your Pumpkin Pie Stuffed Baked Apples have cooled down, you can pop them into an airtight container and keep them in the fridge for about 2-3 days. They’re still pretty tasty the next day! To reheat, I usually pop them back into a moderate oven (around 350°F or 175°C) for about 10-15 minutes, just until they’re warmed through. You can also zap them gently in the microwave, but be careful not to overheat them, or the apples might get a bit too soft!
Frequently Asked Questions About Pumpkin Pie Stuffed Baked Apples
Got questions about these yummy Pumpkin Pie Stuffed Baked Apples? I’ve got answers!
Q: What kind of apples are best for this recipe?
A: I really love using Honeycrisp or Fuji apples because they’re firm and hold their shape well during baking. Gala or Pink Lady apples also work great! Just make sure they’re not too soft, or they might get mushy.
Q: Can I make the pumpkin pie spice mix myself if I don’t have it?
A: Absolutely! It’s super easy. Just mix 3 tablespoons cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1 teaspoon allspice, and 1 teaspoon cloves. Keep the extra in a jar – it’s handy for so many fall baking recipes!
Q: How do I know when the apples are done baking?
A: You’ll know they’re ready when a fork slides easily into the apple flesh. The filling should look set, not runny. If the tops start to look a little too brown before the apples are tender, just loosely cover the dish with foil.
Q: Can I add anything else to the filling?
A: You bet! A tablespoon of molasses adds a lovely depth of flavor. Chopped pecans or walnuts sprinkled on top during the last 10 minutes of baking are also a fantastic addition for a little crunch. Some folks even add a tablespoon of rum or bourbon to the filling for an adult twist!
Nutritional Estimate for Pumpkin Pie Stuffed Baked Apples
Okay, so while these are totally a treat, I know some of you are curious about the deets! These numbers are just estimates, of course, since apples can vary and we all have our own way of filling them up. But generally, one of these glorious Pumpkin Pie Stuffed Baked Apples will give you around 350 calories, about 18g of fat (with 10g of that being saturated, thanks to the butter and cream!), 50g of carbs, and roughly 5g of protein. It’s a pretty satisfying dessert that feels special without being over the top! For another comforting fall dessert, try these apple pie cheesecake delights.
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Amazing Pumpkin Pie Stuffed Baked Apples
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful dessert featuring baked apples stuffed with a flavorful pumpkin pie filling, perfect for fall holidays.
Ingredients
- 4 large apples (like Honeycrisp or Fuji)
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 1 large egg
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons melted butter
- 2 tablespoons chopped pecans (optional)
- Whipped cream for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the apples and cut off the tops.
- Use a spoon or melon baller to scoop out the core and seeds, creating a cavity in each apple. Be careful not to go through the bottom.
- In a medium bowl, whisk together the pumpkin puree, brown sugar, heavy cream, egg, pumpkin pie spice, cinnamon, and nutmeg until well combined.
- Spoon the pumpkin mixture evenly into the cavities of the prepared apples.
- Place the stuffed apples in a baking dish.
- Pour about 1/4 inch of water into the bottom of the baking dish. This helps the apples steam and cook evenly.
- Bake for 30-45 minutes, or until the apples are tender when pierced with a fork. The baking time will vary depending on the size and type of apple.
- If using, sprinkle chopped pecans over the top of the pumpkin filling during the last 10 minutes of baking.
- Remove from the oven and let cool slightly before serving.
- Serve warm, topped with whipped cream if desired.
Notes
- For a richer flavor, you can add a tablespoon of molasses to the pumpkin filling.
- If you don’t have pumpkin pie spice, you can make your own by combining 3 tablespoons cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1 teaspoon allspice, and 1 teaspoon cloves.
- Ensure the water in the baking dish doesn’t evaporate completely during baking; add more if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 apple
- Calories: 350
- Sugar: 40g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 50mg
Keywords: pumpkin pie apples, baked apples, stuffed apples, Halloween dessert, Thanksgiving dessert, fall baking, apple dessert, spiced apples