Pumpkin Pie Stuffed Apples

When autumn rolls around and the air turns crisp, this pumpkin pie stuffed apples recipe captures that warm, cozy feeling perfectly. Juicy Fuji apples are hollowed out and filled with rich pumpkin pie filling, then baked until tender. Topped with homemade whipped cream and a drizzle of caramel, it makes a festive dessert that feels like a hug on a plate.

I first made this after a memorable apple picking trip with my aunt, and it quickly became a seasonal favorite in our family. The balance of warm spices and fresh apple never fails to impress guests.

Ingredients

• Six medium Fuji apples: known for their sweet, crisp texture which holds up well during baking
• One tablespoon fresh lemon juice: to prevent apple browning and add brightness
• Pumpkin pie filling: with pure pumpkin purée for authentic flavor
• Heavy cream: adds richness and creaminess to the filling
• Brown sugar: provides warmth and caramel notes choose a soft packed variety for the best dissolving
• Pure maple syrup: enhances natural sweetness with a subtle complexity
• Pumpkin pie spice: blends cinnamon, nutmeg, ginger, and cloves use quality spice mix or homemade for freshness
• Pure vanilla extract: brings depth and aroma to the custard
• One large egg: helps the filling set with a smooth custard texture
• Very cold heavy cream: for the whipped cream topping whipped to airy peaks
• Powdered sugar: to lightly sweeten without graininess
• Vanilla extract: again in the whipped cream for flavor harmony
• Crushed graham crackers: add a pleasant crunchy garnish
• Caramel sauce: drizzle for a final touch that complements the warm spices and apple

Instructions

Prepare the Apples:

Wash and dry each Fuji apple thoroughly. Slice off the top quarter of each apple around the stem to create a lid. Use a spoon or melon baller to carefully scoop out the core and some flesh, leaving approximately a one third inch thick border to form sturdy apple cups. Arrange them in a baking dish in a single layer. Brush the inner walls with fresh lemon juice to prevent browning during baking.

Mix Pumpkin Pie Filling:

In a mixing bowl, whisk together the pumpkin purée, heavy cream, brown sugar, maple syrup, pumpkin pie spice, pure vanilla extract, and large egg until the mixture is completely smooth and uniform. Take time to eliminate any lumps so the filling bakes evenly and creates a custard that sets perfectly.

Fill and Bake Apples:

Spoon the pumpkin pie filling gently into each hollowed apple. Fill them to just below the rim to avoid overflow. Place the baking dish in a preheated oven at 350 degrees Fahrenheit or 175 degrees Celsius. Bake for 35 to 40 minutes until the custard is set yet retains a slight jiggle in the center and the apple flesh is tender enough to pierce easily with a fork.

Make Homemade Whipped Cream:

While the apples bake, chill a mixing bowl and beaters in the freezer for a few minutes. Pour very cold heavy cream into the bowl and whip on medium high speed using an electric mixer. Whip until soft peaks form, then add powdered sugar and vanilla extract. Continue whipping until stiff peaks form and the cream holds shape. Keep refrigerated until ready to serve.

Assemble and Garnish:

Once baked, allow the apples to cool for at least 10 minutes to let the custard finish setting. Top each apple generously with homemade whipped cream. Sprinkle the crushed graham crackers over the whipped cream for textural contrast. Finally, add a light drizzle of caramel sauce on top just before serving for an elegant finish.

This recipe brings back such warm memories from my family’s apple picking adventures. The way the pumpkin filling melds with the fresh apple reminds me of cozy fall days. My favorite ingredient has to be the pumpkin pie spice mix it creates that unmistakable autumn aroma that makes the whole house feel festive.

Storage Tips

Store leftover baked apples without whipped cream in an airtight container refrigerated for up to two days. Reheat gently in a warm oven before adding fresh whipped cream. Prepared filling can be made a day ahead to let flavors meld even more.

Ingredient Substitutions

Heavy cream in the filling can be swapped for coconut cream for a dairy free version which adds a subtle coconut flavor complementing the pumpkin. Brown sugar may be replaced with coconut sugar for similar sweetness and a deeper caramel taste. Use gluten free cinnamon or ginger cookies instead of graham crackers for the garnish to accommodate gluten sensitivities while keeping the spice notes.

Serving Suggestions

Serve these stuffed apples on a rustic wooden board with extra crushed graham crackers for prettiness. For an indulgent treat, pair with cinnamon ice cream or a warm glass of spiced apple cider which complements the warm pumpkin spices beautifully.

Serve warm and enjoy a cozy autumn dessert. Leftovers can be gently reheated and topped with fresh whipped cream.

Common Questions About Recipes

→ How do I prevent apples from splitting during baking?

Use firm, unbruised Fuji apples and leave about a 1/3-inch thick wall when hollowing to maintain structure. Bake until fork-tender but not collapsing.

→ Can these apples be prepared ahead of time?

Yes, bake and store apples without whipped cream and toppings for up to 2 days refrigerated. Warm gently before serving and add fresh garnishes.

→ What if I don’t have pumpkin pie spice on hand?

Create a quick blend of cinnamon, ginger, nutmeg, and cloves to mimic the pumpkin pie spice flavor.

→ Can I double the quantities for a larger group?

Absolutely. Prepare the apples and filling in batches to avoid overcrowding, ensuring even baking and custard setting.

→ How can I make the whipped cream more stable?

Use very cold heavy cream and pre-chill your mixing bowl and beaters to achieve firm peaks and a smooth texture without curdling.