Pumpkin Pie Stuffed Apples (Printer-Friendly)

Juicy baked Fuji apples filled with spiced pumpkin custard, whipped cream, and caramel, perfect for crisp autumn days.

# List of Ingredients:

→ Apples

01 - 6 medium Fuji apples
02 - 15 ml fresh lemon juice

→ Pumpkin Pie Filling

03 - 240 ml pure pumpkin purée
04 - 120 ml heavy cream
05 - 50 g brown sugar
06 - 30 ml pure maple syrup
07 - 5 ml pumpkin pie spice
08 - 2.5 ml pure vanilla extract
09 - 1 large egg

→ Homemade Whipped Cream

10 - 240 ml very cold heavy cream
11 - 15 g powdered sugar
12 - 2.5 ml pure vanilla extract

→ Garnish

13 - Crushed graham crackers
14 - Caramel sauce for drizzling

# Preparation Steps:

01 - Wash and dry Fuji apples. Slice off the top quarter near the stem. Carefully hollow out the core and some flesh using a spoon or melon baller, leaving approximately 8 mm wall thickness to form apple cups. Arrange in a baking dish and brush interiors with lemon juice to prevent browning.
02 - In a mixing bowl, whisk together pumpkin purée, heavy cream, brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and egg until smooth and homogenous without lumps for even baking.
03 - Spoon the pumpkin filling into hollowed apples, filling just below the rim. Bake at 175°C (350°F) for 35 to 40 minutes until the custard sets yet remains slightly jiggly and apples are tender when pierced with a fork.
04 - While apples bake, whip very cold heavy cream in a chilled bowl with an electric mixer at medium-high speed. Once soft peaks form, add powdered sugar and vanilla extract. Continue whipping until stiff peaks form. Keep chilled until serving.
05 - Allow baked apples to cool for at least 10 minutes. Top each with a generous dollop of whipped cream, sprinkle with crushed graham crackers, and finish with a caramel sauce drizzle just before serving.

# Additional Suggestions:

01 - For stable whipped cream, pre-chill the bowl and beaters and use very cold heavy cream.
02 - Rest pumpkin pie filling overnight refrigerated to intensify spices and flavors.
03 - If apples are uneven, level bottoms by slicing a thin layer for stability during baking.
04 - Check custard doneness at 30 minutes; it should be set but slightly wobbly centrally to avoid graininess.

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