Pumpkin Pie Stuffed Baked Apples

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, uses wholesome ingredients, and brings the comforting flavors of pumpkin pie without the fuss of a crust. The apples get tender and juicy in the oven, and the spiced pumpkin filling is just sweet enough. It’s a perfect single-serve dessert I can whip up without much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 apples (cored)

• 1 cup pumpkin puree

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon ginger

• 1/4 cup brown sugar

Directions

1. I preheat my oven to 350°F (175°C).

2. In a bowl, I mix the pumpkin puree, cinnamon, nutmeg, ginger, and brown sugar until everything is well combined.

3. I carefully stuff each cored apple with the pumpkin mixture, pressing down slightly to pack the filling inside.

4. I place the stuffed apples in a baking dish and cover it with aluminum foil.

5. I bake for 20–25 minutes, until the apples are tender but still hold their shape.

6. I remove them from the oven and let them cool slightly before serving.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 25 minutes to bake, so I have a warm dessert ready in just 35 minutes.

Variations

• I sometimes add chopped pecans or walnuts to the filling for a little crunch.

• I top the apples with whipped cream or vanilla ice cream just before serving for a creamy finish.

• I add a splash of maple syrup or a pinch of clove to deepen the fall flavor.

• I use honeycrisp or fuji apples for a sweeter, juicier bite.

Storage/reheating

I store any leftover stuffed apples in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave one apple at a time for about 30–45 seconds or warm them in the oven at 325°F until heated through.

FAQs

What type of apple works best for this recipe?

I prefer firmer apples like honeycrisp, fuji, or gala. They hold their shape well and offer a nice sweetness.

Can I make these ahead of time?

Yes, I can stuff the apples and store them in the fridge (uncooked) for up to a day before baking. I just add a few extra minutes to the baking time.

Is canned pumpkin the same as pumpkin pie filling?

No, I use pure pumpkin puree for this recipe. Pumpkin pie filling already has added spices and sugar, which would make the dessert too sweet.

Can I make this recipe vegan?

Absolutely. All the ingredients are naturally vegan, just make sure any optional toppings (like whipped cream) are plant-based.

Do I need to peel the apples?

No, I leave the skin on. It helps the apples hold their shape during baking and adds texture.

Conclusion

Pumpkin Pie Stuffed Baked Apples are a warm, spiced, and satisfying dessert I love making all season long. They’re easy enough for a weeknight treat but special enough for holiday gatherings. With just a few ingredients and a short bake time, this dessert never fails to bring comfort and joy.

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