Pumpkin Pie Stuffed Apples (Printer-Friendly Version)

Baked Fuji apples filled with pumpkin custard, topped with whipped cream and caramel drizzle.

# What You'll Need:

→ Apples

01 - 6 medium Fuji apples
02 - 15 ml (1 tablespoon) fresh lemon juice

→ Pumpkin Pie Filling

03 - 240 ml (1 cup) pure pumpkin purée
04 - 120 ml (½ cup) heavy cream
05 - 50 g (¼ cup) packed brown sugar
06 - 30 ml (2 tablespoons) pure maple syrup
07 - 1 teaspoon pumpkin pie spice
08 - ½ teaspoon pure vanilla extract
09 - 1 large egg

→ Homemade Whipped Cream

10 - 240 ml (1 cup) heavy cream, very cold
11 - 16 g (2 tablespoons) powdered sugar
12 - ½ teaspoon pure vanilla extract

→ Garnish

13 - Crushed graham crackers
14 - Caramel sauce, for drizzle

# Steps to Follow:

01 - Wash and dry the Fuji apples. Slice off the top quarter near the stem, then scoop out the core and some flesh with a spoon or melon baller, leaving a 1/3-inch border to form apple cups. Arrange in a baking dish and brush interiors with fresh lemon juice to prevent browning.
02 - In a bowl, whisk together pumpkin purée, heavy cream, brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and egg until smooth and uniform. Ensure no lumps remain for even baking.
03 - Spoon the pumpkin pie filling into the hollowed apples, filling to just below the rim. Bake at 175°C (350°F) for 35–40 minutes until the custard sets with a slight jiggle 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. When soft peaks form, add powdered sugar and vanilla extract, then continue whipping until stiff peaks develop. Keep refrigerated until serving.
05 - Allow baked apples to cool for at least 10 minutes. Top each with a generous dollop of whipped cream, sprinkle crushed graham crackers, and finish with a caramel sauce drizzle just before serving.

# Additional Tips:

01 - To ensure apples bake evenly without tipping, slice a thin layer off the bottom for stability.
02 - Using very cold cream and chilled equipment produces a stable, lush whipped topping without overbeating.
03 - Pumpkin pie filling is perfectly set when custard has slight wobble; overbaking risks a grainy texture and overly soft apples.
04 - Prepare the pumpkin filling a day in advance to allow spices to meld and intensify the flavor.

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