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1 h
|
intermediate
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.
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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.
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.
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.
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.
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.
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.
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.
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.
| 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.
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.
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.
: Happy to hear it, Catherine!
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