Pumpkin Pie Stuffed Apples

This recipe for pumpkin pie stuffed apples captures the essence of autumn in a single bite. Soft, baked Fuji apples are filled with a creamy pumpkin custard infused with warm spices, then topped with fresh whipped cream, crunchy graham crackers, and a drizzle of caramel. It’s a cozy dessert that feels both festive and comforting, perfect for holiday dinners or when you want a delicious way to celebrate the season’s flavors.

I remember making these with my family after a day at the orchard the scent of cinnamon and baked apples filled the house, and everyone gathered to enjoy these sweet treats together.

Ingredients

• Fuji apples: 6 medium Fuji apples – firm and sweet choose ones without bruises for the best texture
• Lemon juice: 1 tablespoon fresh lemon juice – prevents apples from browning and adds brightness to the flavor
• Pumpkin purée: 1 cup pure pumpkin purée – the rich base that lends that classic pumpkin taste use unsweetened for better control over sweetness
• Heavy cream (filling): ½ cup heavy cream – adds creaminess and richness to the filling
• Brown sugar: ¼ cup brown sugar – deep caramel notes that balance the pumpkin
• Maple syrup: 2 tablespoons pure maple syrup – natural sweetness with a touch of complexity
• Pumpkin pie spice: 1 teaspoon pumpkin pie spice – key for that iconic flavor blend if unavailable a blend of cinnamon, nutmeg, ginger, and cloves works beautifully
• Vanilla extract (filling): ½ teaspoon pure vanilla extract – elevates all the warm spices and ties the custard together
• Egg: 1 large egg – acts as a binder giving the filling its custard like texture
• Heavy cream (whipped): 1 cup heavy cream, very cold – whips up into a fluffy topping that complements the warm apples
• Powdered sugar: 2 tablespoons powdered sugar – sweetens the whipped cream just right
• Vanilla extract (whipped): ½ teaspoon pure vanilla extract – adds subtle depth to the cream
• Garnish: Crushed graham crackers – provide a delightful crunch and a nod to classic pumpkin pie crust and a drizzle of caramel sauce – adds sticky sweetness and a beautiful finishing touch

Instructions

Prepare the Apples:

Wash and dry the Fuji apples thoroughly to remove any wax or dirt from the skin. Slice off the top quarter of each apple near the stem carefully creating a lid. Using a spoon or melon baller scoop out the core and some flesh leaving a solid 1/3 inch border to prevent leaks during baking and to keep the apples holding their shape. Place the hollowed apples upright in a baking dish in a single layer. Brush the insides with lemon juice saturating the exposed flesh to stop browning and add a subtle tang.

Mix Pumpkin Pie Filling:

In a medium bowl combine pumpkin purée heavy cream brown sugar maple syrup pumpkin pie spice vanilla extract and egg. Use a whisk to blend everything thoroughly until the mixture is completely smooth with no lumps. This ensures a silky custard that will set evenly when baked without any grainy texture.

Fill and Bake Apples:

Fill the hollowed apples carefully with the pumpkin pie mixture stopping just under the rim so the filling doesn’t spill over as it cooks. Place the filled apples back into the baking dish and put them into a preheated oven set at 350 degrees Fahrenheit (175 degrees Celsius). Bake for 35 to 40 minutes checking after 30 minutes to ensure the apples are tender but firm enough to hold their shape. The pumpkin custard should be set but maintain a gentle wobble in the center signaling a smooth creamy filling.

Make Homemade Whipped Cream:

While the apples bake chill a mixing bowl and beaters in the fridge if you can then pour the very cold heavy cream into the bowl. Whip the cream with an electric mixer on medium high speed until soft peaks form. Add powdered sugar and vanilla extract to the whipped cream then continue whipping until stiff peaks are achieved. Chill the whipped cream in the refrigerator until ready to assemble.

Assemble and Garnish:

After removing the apples from the oven let them cool for at least 10 minutes to allow the filling to firm slightly but still be warm and inviting. Top each stuffed apple with a large dollop of your homemade whipped cream. Sprinkle crushed graham crackers over the cream for a delightful texture contrast and finish with a generous drizzle of caramel sauce to make every bite irresistibly sweet and sticky. Serve immediately for best flavor and presentation.

My favorite ingredient has to be the pumpkin pie spice mix. It is the quiet hero that ties the apples and pumpkin together and conjures memories of autumn holidays spent baking with loved ones. One year we made these for a festive gathering and the recipe quickly became the star of the night as guests kept coming back for seconds.

Storage Tips

Once cooled store any leftovers without whipped cream in an airtight container in the refrigerator for up to two days. To reheat warm gently in the oven or microwave until just heated through to keep the apples firm and filling creamy. Whipped cream is best made fresh but can be stored separately in the fridge for a few hours if needed.

Ingredient Substitutions

For a dairy free version swap heavy cream in both filling and whipped topping with coconut cream it still whips well and adds a subtle tropical nuance. Brown sugar can be replaced with coconut sugar for a less processed option with similar caramel tones. If you need a gluten free version use gluten free cinnamon or ginger snap cookies in place of graham crackers for the topping crunch.

Serving Suggestions

Serve these pumpkin pie stuffed apples on a wooden board dusted with extra crushed graham crackers to create a rustic inviting presentation. Pair with a scoop of cinnamon ice cream or a warm spiced apple cider to complete the autumnal experience for guests or family.

This recipe is a warm and inviting way to celebrate the flavors of fall. Each stuffed apple is a little package of comfort that will soon become a beloved tradition on your holiday table.

Common Questions About Recipes

→ How do I prevent the apples from splitting while baking?

Choose firm Fuji apples and avoid over-scooping to maintain a sturdy 1/3-inch wall. Bake until the apples are tender but hold their shape.

→ Can I prepare the baked apples ahead of time?

Yes, bake and store apples without whipped cream or toppings in the fridge up to 2 days. Warm gently before serving and add fresh garnishes.

→ What can I use instead of pumpkin pie spice?

Create a quick blend using cinnamon, ginger, nutmeg, and cloves to replicate the warm spice mix.

→ How can I make the whipped cream stable and fluffy?

Chill the heavy cream, bowl, and beaters before whipping. Beat until stiff peaks form without overwhipping to avoid curdling.

→ Is doubling the ingredients suitable for larger groups?

Yes, prepare the apples and filling in batches to ensure even baking and proper custard setting without overcrowding.