Pumpkin Pie Stuffed Baked Apples – Easy Fall Dessert

If you love pumpkin pie but want a lighter, cozier twist, these Pumpkin Pie Stuffed Baked Apples are just what you need. Juicy apples are hollowed and filled with spiced pumpkin pie filling, then baked until warm and tender. This dessert delivers all the flavors of fall in a perfectly portioned, naturally sweet package.

Why You’ll Love This Recipe

• All the flavors of pumpkin pie without the pie crust
• Naturally gluten-free and easy to adapt for dairy-free diets
• Perfectly portioned for entertaining or holiday gatherings
• A beautiful, rustic dessert that feels fancy but is simple to make
• Lighter and healthier than traditional pumpkin pie

Ingredients

• 6 apples (Honeycrisp, Fuji, or Granny Smith)
• 1 cup pumpkin purée (unsweetened)
• ¼ cup brown sugar
• 2 tablespoons maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 egg
• ½ cup heavy cream or coconut milk
• Whipped cream (optional topping)
• Crushed graham crackers or chopped nuts (for garnish)

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Prepare a baking dish with parchment paper.
2. Slice the tops off the apples and carefully scoop out the cores, leaving sturdy apple “cups.”
3. In a medium bowl, whisk together pumpkin purée, brown sugar, maple syrup, pumpkin spice, vanilla, egg, and cream until smooth.
4. Spoon the pumpkin mixture into the hollowed apples, filling almost to the top.
5. Arrange apples in the baking dish and bake for 35–40 minutes, until the apples are tender but not mushy.
6. Remove from the oven, cool slightly, then top with whipped cream and crushed graham crackers or nuts before serving.

Tips & Variations

• Best apples to use: Choose firm varieties like Honeycrisp, Fuji, or Granny Smith to hold their shape.
• Dairy-free option: Replace heavy cream with full-fat coconut milk.
• Extra texture: Add chopped pecans or a sprinkle of oats before baking for a crumble-style topping.
• Make ahead: Prepare apples and filling up to 24 hours in advance. Store in the fridge, then bake fresh.

Storage & Freezer Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.
• Freezer: Not recommended, as apples lose their structure when frozen. Instead, make the pumpkin filling ahead, refrigerate it, and stuff fresh apples before baking.

Serving & Pairing Ideas

• Top with caramel sauce for a decadent dessert.
• Serve alongside vanilla ice cream or cinnamon whipped cream.
• Pair with hot apple cider, chai tea, or a pumpkin spice latte for the ultimate fall treat.

Frequently Asked Questions

Can I make these without eggs?

Yes! Replace the egg with 1 tablespoon cornstarch mixed with 2 tablespoons water for a vegetarian-friendly option.

Do I need to peel the apples?

No, keep the peel on—it helps the apples hold their shape during baking.

Can I make these ahead for a party?

Absolutely! Prep and stuff the apples a day in advance, then bake them just before serving for the freshest flavor and texture.

What toppings work best with these apples?

Whipped cream, crushed graham crackers, caramel drizzle, or chopped nuts all pair wonderfully with the spiced pumpkin filling.

Ready to Make It?

These Pumpkin Pie Stuffed Baked Apples are everything you love about fall—warm spices, pumpkin flavor, and cozy comfort—all baked into sweet apple cups. They’re festive, delicious, and simple enough for a weeknight dessert but beautiful enough for your Thanksgiving table. Pin it now so you can bring this seasonal treat to life!

You Might Also Like

• Pumpkin Cinnamon Roll Muffins – A cozy fall breakfast with swirls of pumpkin spice.
• Pumpkin Cobbler – A warm dessert with spiced pumpkin filling and a golden topping.
• Apple Oatmeal Breakfast Cookies – Soft, chewy cookies perfect for fall mornings.
• Candy Apple Bark – A crunchy, festive treat with apple, caramel, and chocolate.

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