Pumpkin Pie Baked Apples are everything you love about Autumn in one dessert! Juicy apples, filled with sweet pumpkin pie filling, and topped with a crumbly pecan streusel. Add a scoop of ice cream and a drizzle of maple syrup and settle into November.
I’ve been thinking about making these Pumpkin Pie Baked Apples since November last year. Somewhere during that month of eating all the pies, all the apples, all the pumpkin, I had a delicious thought. What if I took all of my favorite Autumn treats and combined them into one epic dessert? And so the Pumpkin Pie Baked Apples were born.
Pumpkin + Apples + Pecans can only equal good things.
So I stuffed apples with pumpkin pie filling and topped them with a pecan streusel. Don’t worry, it tastes just as good as it sounds!
This dessert, despite looking over the top delicious, is actually pretty easy to pull together. I think it’s significantly easier than pie because you don’t have to mess with a fussy crust. It’s a fun way to mix things up at the Thanksgiving table, or just satisfy all of your Autumn cravings in one tasty dish.
The trick to making these Pumpkin Pie Baked Apples is to use the very best apples. I’ve experimented with different types of apples and there are a lot of different ways you can go with this. However, make sure that whatever apple variety you choose, you are using apples that are crisp and juicy. Great apples make all the difference.
In the batch pictured here, I used different varieties of apples from Stemilt. I love this time of year when I open my door and find a beautiful box full of colorful apples on my doorstep (Thank you Stemilt!). In this particular batch I used these Stemilt apples, all ripened to perfection and straight from Washington’s orchards:
- Gala: mild, sweet flavor
- Granny Smith: strong, tart flavor
- Fuji: sugary, sweet flavor
- Honeycrisp: honey sweetness with an unforgettable crunch
If you’re wondering what kinds of apples are best for baking, be sure to check out Stemilt’s definitive guide to Cooking with Apples.
My favorite way to eat these stuffed apple babies, is with a generous scoop of ice cream on top. While the apples are still warm, the ice cream melts down the sides and makes every bite so creamy and delicious. I get a little drooly just thinking about them.
But if you’re looking to cut calories at the dessert table, these taste great even without the ice cream. Like a pumpkin pie, with apple . . . you know.
- 6 large good baking apples (like Honeycrisp or Fuji)
- 1 (15 oz) can Pure Pumpkin Puree (like Libby's)
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 eggs
- ½ teaspoon ground cinnamon
- ½ cup brown sugar
- 5 tablespoons cold, unsalted butter
- ¼ cup rolled oats
- ½ cup whole wheat flour
- ¼ cup chopped pecans
- 2 tablespoons unsalted butter, melted
- pinch of salt
- Preheat oven to 400. Lightly grease a 9x13 casserole dish.
- Cut the top off each apple, about ½ inch. Scoop out the core and middle of each apple (I used a melon baller to do this), being careful to leave a thick bottom (about ½ inch) and sides (about ¼ inch) (see photo above). Dust the apples (inside and out) with cinnamon. Place apples in prepared casserole dish.
- In a large bowl, combine pumpkin, sugar, salt, spices, and eggs. Whisk until smooth. Spoon the mixture evenly into the apples.
- Bake filled apples for 15 minutes. Reduce heat to 350 degrees Fahrenheit and bake for another 30 minutes.
- While apples are baking, prepare streusel topping.
- Combine all of the streusel ingredients in the order listed in a food processor. Pulse a few times, then process a few seconds more until everything is well incorporated.
- When the 30 minute timer goes off, remove apples from oven and carefully press the streusel topping onto the apples. Return to oven and bake for an additional 15 to 20 minutes, or until streusel topping is browned and apples are very tender.
- Remove from oven and let cool for 30 to 40 minutes before eating. (Honestly, sometimes I don't wait for them to cool, but the pumpkin pie filling will be more runny if you don't wait). Serve with vanilla ice cream and maple syrup (or not).