Pumpkin Pie Baked Apples: Pure Joy

Okay, I’ve got to tell you about my latest obsession: these absolutely dreamy pumpkin pie baked apples. If you’re like me, you want holiday desserts that feel festive and amazing, but maybe not *quite* so heavy. That’s where these come in! They’re like a cozy hug in apple form, with all the warm, spiced flavors of pumpkin pie nestled right inside a tender baked apple.

You know, for years, the kitchen felt like the last place I’d find peace. My old job had me totally burnt out, and cooking felt like just another chore. But once I started playing around, just trying simple things, I found this incredible sense of calm and, honestly, pure joy. It’s why I started this whole blog, to share that feeling with you! You can learn more about my journey over on the About page. It’s all about making delicious food without making a fuss, and these apples totally nail that vibe. And hey, if you like what you see, give us a follow on our Facebook page!

Why You’ll Love These Pumpkin Pie Baked Apples

They’re a total game-changer as a light Thanksgiving dessert – all the cozy fall flavors without feeling weighed down!

So unbelievably easy! Seriously, if you’re looking for easy holiday baking, these are your new best friend.

The flavor is just spot-on – like your favorite pumpkin pie but in a delightful baked apple package. So good!

They look so pretty! Perfect little single-serve treats that really impress your guests without stressing you out.

Naturally gluten-free friendly, which is always a bonus when you’re cooking for a crowd with different needs.

Plus, they make your whole house smell AMAZING while they bake. Pure autumn bliss!

Gather Your Ingredients for Pumpkin Pie Baked Apples

Alright, let’s get our goodies together for these amazing pumpkin pie baked apples. It’s not a whole lot, and that’s part of what makes them so great! You’ll need:

• Four medium apples – I really love Honeycrisp or Fuji for this, but whatever crisp apple you have works!
• About a cup of pumpkin puree – just the plain stuff, not the pie filling.
• A quarter cup of brown sugar, packed down nice and tight.
• Half a teaspoon of pumpkin pie spice. If you don’t have a blend, just mix up your own cinnamon, ginger, and nutmeg!
• A little pinch of nutmeg, because, well, it’s pumpkin pie!
• Two tablespoons of chopped pecans or walnuts if you like a little crunch. Totally optional, but I love it.
• Two tablespoons of melted butter or coconut oil – this helps everything get nice and toasty.
• And finally, two tablespoons of maple syrup.

Step-by-Step Guide to Making Pumpkin Pie Baked Apples

Alright, now for the fun part – actually making these little pockets of joy! It’s way simpler than it sounds, I promise. You’ll have these gorgeous pumpkin pie baked apples ready in no time.

Prepping the Apples for Baking

First things first, let’s get those apples ready. Give them a good wash, then carefully slice off the top half-inch or so. Think of it as giving them a little hat! Then, grab a spoon or a melon baller and scoop out all the core and seeds right from the middle. Just be super careful not to scoop all the way through the bottom – we want a nice little bowl to hold all that yummy filling.

Creating the Perfect Pumpkin Pie Filling

Now for the heart of our pumpkin pie baked apples! In a bowl, just mush together your pumpkin puree, that packed brown sugar, your pumpkin pie spice mix – if you need a killer homemade version, check out my pumpkin spice blend recipe! – and that bit of nutmeg. If you’re adding nuts, toss those in now too. Just give it all a good stir until it’s nicely combined. Easy peasy!

Assembling and Baking Your Stuffed Baked Apples

Time to bring it all together! Spoon that delicious pumpkin mixture into the little hollows you made in the apples. Don’t be shy, fill them up! Then, nestle those filled apples into your baking dish. In a tiny bowl, whisk together the melted butter and maple syrup – this is like a little flavor booster that goes over the top. Pour that lovely mixture over your apples. Now, add about a quarter inch of water to the bottom of the baking dish; this helps things steam nicely. Loosely cover the whole dish with foil. This keeps them from drying out too much while they bake. Pop it into your preheated oven at 375°F (190°C). For anyone new to baking, having a good guide for easy holiday baking like this is a lifesaver!

Finishing Touches for Tender Baked Apples

After about 30-45 minutes – keep an eye on them, as apples can be a bit wild – check if they’re tender. You want them to give easily when you poke them with a fork, but not be complete mush. If you like a slightly more cooked-down topping, carefully pull off that foil for the last 10 to 15 minutes of baking. It lets them get a little more golden and firm on top.

Tips for Perfectly Baked Pumpkin Pie Baked Apples

Making these pumpkin pie baked apples is pretty foolproof, but here are a few little tricks I’ve picked up to make them extra special. Choosing the right apple is key! You want something firm that holds its shape, like those Honeycrisp or Fuji apples I mentioned. Granny Smith works too, but they’re a bit tarter, which is nice if you like that contrast.

Don’t be afraid to play with the filling! If you love an extra kick of spice, just add a little more pumpkin pie spice or a dash of ground ginger. You could even stir in some dried cranberries for a little burst of tartness. These make such a cozy fall recipe, and they’re a fantastic pumpkin spice dessert that feels homemade and heartfelt. Thinking about other apple bakes? You might also love my apple oatmeal muffins or my super easy cinnamon apple cake!

Ingredient Notes and Substitutions for Stuffed Baked Apples

When we’re making these amazing pumpkin pie baked apples, sometimes substitutions are necessary or just plain fun to try! For the apples themselves, you want something that’s firm and won’t turn to mush while baking. Honeycrisp and Fuji are my go-to, but Gala or Braeburn work great too. If you prefer a tangier apple, Granny Smith is a solid choice. For the sweetener, maple syrup is lovely, but you could totally use agave nectar or even a little honey if that’s what you have on hand. And remember, if you need this whole dish to be gluten-free friendly, just double-check your pumpkin puree and spices to make sure they don’t have any hidden gluten – easy to do with something like my gluten-free zucchini bread recipe!

Serving and Storing Your Cozy Fall Recipe

These pumpkin pie baked apples are just delightful served warm, straight from the oven. My absolute favorite way to enjoy them as a cozy fall recipe is with a big dollop of fluffy whipped cream or a scoop of creamy vanilla ice cream – it’s pure heaven! If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container in the fridge for up to 2-3 days. They reheat really well in a microwave or a low oven – just a few minutes is all it takes to bring them back to life. Honestly, they’re so good the next day too! If you enjoy baking with apples, you might also like my caramel apple dip or this festive apple cider donut cake.

Frequently Asked Questions about Pumpkin Pie Baked Apples

Got questions about these little gems? I’ve got you covered!

Are these good as single-serve desserts?

Absolutely! They’re perfect for that. Each apple is like its own little dessert package, making them fantastic for when you want something special but don’t want to bake a whole pie. Plus, they feel so gourmet when you serve them up!

Can I make these ahead of time for Thanksgiving?

You sure can! You can prep the apples and the filling the day before. Just store the cored apples and the pumpkin mixture separately in the fridge. Then, on Thanksgiving day itself, just stuff them and bake away. It makes for a much calmer holiday!

Are they really a light Thanksgiving dessert?

Compared to a traditional, heavy pumpkin pie, yes! They’re packed with fruit and have a lovely spiced filling without all the buttery crust. You still get that amazing pumpkin pie flavor, but they feel much fresher and lighter.

What if I don’t have pumpkin pie spice?

No worries at all! You can easily make your own. Just mix together about 3/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and an eighth teaspoon allspice or cloves. That little blend will give you that classic pumpkin pie flavor for your baked apples!

Nutritional Information

Just a heads-up, the nutritional info for these pumpkin pie baked apples is an estimate, since apples can vary a bit! This is based on one baked apple with the filling and topping. It’s a pretty wholesome treat, right?

Share Your Pumpkin Pie Baked Apple Creations!

I just LOVE hearing from you all! If you make these amazing pumpkin pie baked apples, please leave a comment below and let me know what you think. A star rating is super helpful too! And if you snap any photos, seriously, tag me on social media – I live for seeing your kitchen victories! If you’re looking to get more organized with your cooking, I find that using a good meal planning service really helps me stay on track during busy weeks. You can also check out more inspiration on the blog!

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