Pumpkin Pie Baked Apples
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
Streusel Topping
  • 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
  1. Preheat oven to 400. Lightly grease a 9x13 casserole dish.
  2. 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.
  3. In a large bowl, combine pumpkin, sugar, salt, spices, and eggs. Whisk until smooth. Spoon the mixture evenly into the apples.
  4. Bake filled apples for 15 minutes. Reduce heat to 350 degrees Fahrenheit and bake for another 30 minutes.
  5. While apples are baking, prepare streusel topping.
  6. 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.
  7. 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.
  8. 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).
Recipe by Some the Wiser at https://somethewiser.com/2017/11/pumpkin-pie-baked-apples.html