Pumpkin Pie Stuffed Baked Apples: The Perfect Fall Dessert

When autumn rolls around, there’s nothing better than the warm aroma of baked apples and pumpkin spice filling the kitchen. These Pumpkin Pie Stuffed Baked Apples bring the best of both worlds together — the sweetness of baked apples with the creamy, spiced richness of pumpkin pie filling. This dessert is a healthier, portion-controlled twist on a classic pumpkin pie that’s perfect for cozy evenings, Thanksgiving dinners, or fall gatherings.

Why You’ll Love Pumpkin Pie Stuffed Baked Apples

This recipe is everything fall should taste like — comforting, spiced, and naturally sweet. Each apple is cored and filled with a creamy pumpkin pie mixture, then baked until soft, golden, and irresistible. The tender apple shell adds a natural sweetness that pairs perfectly with the silky pumpkin filling.

It’s also gluten-free, easy to make, and customizable. Whether you serve them warm with whipped cream, a drizzle of caramel, or a scoop of vanilla ice cream, these baked apples make a stunning and satisfying dessert that everyone will love.

Ingredients You’ll Need

4 large apples (Honeycrisp, Fuji, or Gala work best)
1 cup pumpkin purée (not pumpkin pie filling)
1 large egg
¼ cup brown sugar or maple syrup
¼ cup heavy cream or coconut milk
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon vanilla extract
Pinch of salt
Crushed graham crackers or chopped nuts (for topping)

How to Make Pumpkin Pie Stuffed Baked Apples

Preheat the Oven:
Set your oven to 180°C (350°F). Lightly grease a baking dish.
Prepare the Apples:
Wash and core each apple, scooping out enough flesh to create a deep cavity for filling. Leave about ½ inch at the bottom so the filling doesn’t leak out.
Make the Pumpkin Pie Filling:
In a bowl, whisk together pumpkin purée, egg, brown sugar (or maple syrup), cream, pumpkin pie spice, cinnamon, vanilla, and salt until smooth.
Fill the Apples:
Spoon the pumpkin mixture into each apple, filling almost to the top.
Bake:
Arrange the apples in the baking dish and pour a little water (about ¼ inch) into the bottom to keep them moist. Bake for 35–40 minutes, or until the apples are tender and the filling is set.
Top and Serve:
Sprinkle with crushed graham crackers or chopped nuts, and serve warm with whipped cream or ice cream.

Tips & Variations

Use pecans or walnuts for a nutty crunch.
For a lighter version, use almond milk or Greek yogurt instead of cream.
Add a caramel drizzle or maple syrup glaze for extra sweetness.
Make them ahead — they reheat beautifully in the oven or air fryer.

Final Thoughts

Pumpkin Pie Stuffed Baked Apples are the essence of fall in every bite — warm, spiced, and perfectly sweet. They’re easy to make, elegant to serve, and full of cozy seasonal flavors. Whether you’re hosting a holiday dinner or just treating yourself, this dessert is a delicious, guilt-free way to enjoy pumpkin pie — no crust required!