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Pumpkin Pie Stuffed Baked Apples

Experience the magic of autumn with these incredibly simple and quick Pumpkin Pie Stuffed Baked Apples. Tender, sweet apples bursting with creamy, spiced pumpkin filling, reminiscent of a classic fall pie—a truly special treat for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Apples cored; Honeycrisp, Gala, Fuji, or Granny Smith recommended
  • 1 cup Pumpkin Puree pure, not pumpkin pie filling
  • 1/3 cup Coconut Milk or any milk (dairy, almond, oat)
  • 1/4 cup Maple Syrup or brown sugar, honey, sugar-free sweetener
  • 2 tbsp Ground Flax or 1 tbsp cornstarch/arrowroot powder mixed with 1 tbsp water
  • 2 tsp Pumpkin Pie Spice or a blend of cinnamon, nutmeg, ginger, and a pinch of cloves
  • 1/4 tsp Salt
  • 1/2 cup Chopped Pecans optional; walnuts also work

Equipment

  • Apple Corer
  • Medium-sized mixing bowl
  • Whisk
  • Baking dish

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Carefully core each apple, creating a cavity for the filling without going all the way through the bottom. An apple corer works best, but a small spoon or melon baller can be used.
  3. Step 3: In a medium-sized mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, ground flax, pumpkin pie spice, and salt. Whisk until everything is thoroughly combined and the mixture is smooth.
  4. Step 4: Carefully spoon or pipe the prepared pumpkin mixture into each cored apple. Fill them nicely, but do not pack too tightly.
  5. Step 5: Arrange the stuffed apples in a baking dish (standard 8x8 or 9x13 inch).
  6. Step 6: Bake for 30-35 minutes, or until the apples are tender when pierced with a fork but still hold their shape. Cooking time may vary with apple size and type.
  7. Step 7: Remove from the oven. If using, sprinkle chopped pecans generously over the warm apples. Serve immediately, perhaps with vanilla ice cream or whipped cream.

Notes

Substitutions & Additions: Firm apples like Honeycrisp, Gala, Fuji, or Granny Smith are ideal. For sweeteners, you can swap maple syrup for brown sugar, honey, or sugar-free alternatives. Any plant-based milk or regular dairy milk works in place of coconut milk. If you don't have ground flax, use 1 tablespoon of cornstarch or arrowroot powder mixed with 1 tablespoon of water as a slurry. Enhance spices with extra cinnamon, nutmeg, allspice, or ground ginger. Consider toppings like chopped walnuts, granola, caramel sauce, whipped cream, or vanilla bean ice cream. For the filling, stir in mini chocolate chips, dried cranberries, or finely chopped candied ginger.
Tips for Success: Choose firm apples to prevent them from becoming mushy during baking. Be careful not to core too deep, as you need the base to hold the filling. Ovens and apples vary, so start checking for tenderness around the 30-minute mark. These apples are best served warm, right out of the oven. You can prepare the pumpkin filling mixture a day or two in advance and store it in the fridge; core and stuff apples just before baking to prevent browning.
Storage: Allow baked apples to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently in the microwave for 30-60 seconds or in a preheated oven at 300°F (150°C) for 10-15 minutes. Freezing is not typically recommended as it can alter the texture.