Last Saturday morning, the kitchen was buzzing before I’d even poured my coffee. My youngest wandered in asking for “something cozy,” and my husband mumbled from the other room that it was “definitely a pie kind of day.” But I wasn’t about to spend the whole afternoon rolling dough. I wanted something quicker, a little lighter, but still bursting with that pumpkin pie flavor we all love this time of year.

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That’s when I spotted the apples in the fruit bowl. You know the ones, just starting to look a little too “mature” for snacking but perfect for baking. I had a can of pumpkin puree in the pantry, leftover oats from breakfast, and a jar of maple syrup that’s been tempting me all week. The idea hit instantly: pumpkin pie, but tucked inside a warm, tender apple.

By the time the oven preheated, I’d already mixed the filling, and the smell of pumpkin spice filled the air. My daughter peeked over my shoulder, sneaking a spoonful of the mixture before I could stop her. “This is like oatmeal’s fancy cousin,” she declared. She wasn’t wrong.

These baked apples came out soft and fragrant, with a golden topping that crackled slightly when you broke through it with a spoon. The pumpkin filling was creamy and spiced just right, with a crunch from the nuts and oats. We drizzled them with extra maple syrup, and I’ll be honest, not a crumb was left.

They felt indulgent without being heavy, and I didn’t spend hours in the kitchen. I’ve made them twice since. They’re the kind of dessert that makes your home smell like a bakery and your family linger at the table a little longer.

Short Description

Tender baked apples filled with spiced pumpkin pie filling, oats, and nuts, drizzled with maple syrup. A cozy, healthier twist on a fall classic that’s ready in under an hour.

Key Ingredients

4 medium-sized apples (Honeycrisp or Granny Smith)
1 cup canned pumpkin puree (not pumpkin pie filling)
½ cup brown sugar
1 tsp pumpkin pie spice (or cinnamon, nutmeg, and ginger mix)
1 cup oats
½ cup chopped pecans or walnuts
¼ cup cooked, crumbled turkey bacon (optional)
¼ cup maple syrup
A pinch of salt
Butter for greasing

Tools Needed

Apple corer or small paring knife
Medium mixing bowl
Spoon for stuffing
8×8 or similar baking dish
Aluminum foil
Oven mitts

Cooking Instructions

Step 1: Preheat the Oven
Set oven to 350°F (175°C). Lightly grease your baking dish with butter to prevent sticking.

Step 2: Prepare the Pumpkin Filling
In a medium bowl, mix pumpkin puree, brown sugar, and pumpkin pie spice until smooth. Stir in oats and chopped nuts. If you want a savory touch, fold in the turkey bacon. The mixture should be thick but spoonable.

Step 3: Core the Apples
Using an apple corer or paring knife, carefully remove the core, leaving about ½ inch at the bottom intact so the filling stays in place. Scoop out just enough flesh to make a roomy cavity.

Step 4: Stuff the Apples
Generously fill each apple with the pumpkin mixture, pressing it down lightly to pack it in. Drizzle a little maple syrup over the tops for extra sweetness.

Step 5: Cover and Bake
Place the apples in the baking dish, cover loosely with foil, and bake for 30–35 minutes. Check with a fork, the apples should be tender but still hold their shape. Remove the foil for the last 10 minutes if you want a crispier top.

Step 6: Cool and Serve
Let apples cool for about 10 minutes before serving. Enjoy as is, or add whipped cream, vanilla ice cream, or a little extra maple syrup.

Why You’ll Love This Recipe

Flavor Explosion: Warm spices, creamy pumpkin, crunchy nuts, and tender apples in every bite.

Quick and Easy: Ready in under an hour with simple, pantry-friendly ingredients.

Healthier Dessert: Naturally sweetened with maple syrup and fruit.

Versatile: Works as dessert, breakfast, or a fall brunch centerpiece.

Family-Friendly: Easy enough for kids to help with stuffing.

Mistakes to Avoid & Solutions

Overcoring the Apples: If you cut through the bottom, the filling will leak. Solution: Stop about ½ inch from the base.

Too Much Filling: Overstuffing can cause apples to split. Solution: Fill to just level with the top.

Dry Topping: If oats seem too dry, mix in a teaspoon of maple syrup or butter before baking.

Undercooked Apples: Use firmer apples, but give them enough time to soften. Check at 30 minutes and bake longer if needed.

Mushy Apples: Avoid overly ripe apples; they collapse too easily.

Serving and Pairing Suggestions

Serve Warm with a scoop of vanilla ice cream or cinnamon whipped cream.

Pair with Coffee or Spiced Tea for a cozy afternoon treat.

Brunch Spread alongside savory egg dishes and fresh fruit.

Family-Style Dessert where everyone digs in at the table.

Storage and Reheating Tips

Refrigerate: Store in an airtight container for up to 3 days.

Reheat in Oven: 300°F for 10–12 minutes to keep the texture crisp.

Microwave: 30–40 seconds for a quick warm-up (texture will soften).

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, just roast and mash your pumpkin until smooth. You may need to adjust sweetness since fresh pumpkin can be milder.

2. Can I make these ahead of time?
Yes, prep and stuff the apples up to 1 day ahead, store in the fridge, and bake just before serving.

3. What can I use instead of oats?
Try crushed granola or even crushed graham crackers for a different texture.

4. Do I have to use nuts?
No, skip them or replace with pumpkin seeds for a nut-free crunch.

5. Will this work with pears?
Yes, pears bake beautifully but require less time — check at 20–25 minutes.

Tips & Tricks

Rub the apple cavities with a little lemon juice to prevent browning before stuffing.

Add a tablespoon of cream cheese to the filling for a richer, pie-like flavor.

Use a melon baller for easier coring and scooping.

For extra crunch, sprinkle a bit of raw sugar on top before baking.

Recipe Variations

Cranberry Pumpkin Filling: Add ½ cup dried cranberries for tartness.

Chocolate Pumpkin Apples: Stir ¼ cup mini chocolate chips into the filling before baking.

Savory Twist: Omit sugar and syrup, add cheddar cheese and extra turkey bacon for a side dish.

Nut-Free Version: Use sunflower seeds or skip the crunch altogether.

Final Thoughts

These pumpkin pie stuffed baked apples are simple enough for a weeknight dessert yet special enough for guests. The smell alone is worth the effort — a mix of spiced pumpkin, toasted oats, and baked fruit that wraps the whole house in warmth. My kids eat them without a fuss, my husband asks for seconds, and I feel good knowing I’m serving something wholesome.

These little beauties prove that you don’t need a complicated recipe or hours in the kitchen to make something memorable. They bring together the best of fall in one pretty, delicious package, and they’ve quickly earned a spot in our seasonal rotation. If you’re looking for a dessert that feels like a hug in a bowl, this is it.

Pumpkin Pie Stuffed Baked Apples