Pumpkin Pie Stuffed Baked Apples
A delightful autumn dessert that combines spiced pumpkin filling with tart Granny Smith apples, creating a warm, seasonal treat perfect for any gathering.
Ingredients
Main Ingredients
- 4 large Granny Smith apples Other tart apples like Honeycrisp can be used.
- 1 cup pumpkin puree Canned or fresh pumpkin is acceptable.
- ½ cup brown sugar Can be substituted with coconut sugar or maple syrup.
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- 1 teaspoon vanilla extract
- ¼ cup milk or non-dairy milk Almond or oat milk works great.
- ½ cup granola or chopped nuts Pecans or walnuts recommended.
- ¼ cup raisins or dried cranberries Optional for added texture.
- 1 tablespoon butter For greasing the baking dish.
- to taste Whipped cream or ice cream For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish with butter.
- Core the apples from the top while leaving the bottom intact to create hollow cavities for filling.
- In a bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, allspice, vanilla extract, and milk. Stir until smooth.
- Add granola or chopped nuts and optional raisins or dried cranberries to the mixture.
- Fill each cored apple with the pumpkin mixture, packing gently but leaving some space at the top.
- Place the stuffed apples upright in the greased baking dish and cover with aluminum foil.
Baking
- Bake covered for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until apples are tender and tops are golden brown.
Serving
- Allow to cool slightly before serving. Enjoy warm with whipped cream or ice cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave for 30-60 seconds. Wrap individually in plastic wrap and freeze for longer storage.