Dessert

Pumpkin Pie Stuffed Baked Apples Recipe

ByMariam Harutyunyan October 28, 2025October 28, 2025

Introduction

This Pumpkin Pie Stuffed Baked Apples recipe combines the warm, comforting flavors of pumpkin pie with tender baked apples for a delicious autumn dessert. It’s easy to make and perfect for cozy evenings or holiday gatherings.

The image shows four baked apples placed on a white plate with decorative edges, set on a white marbled surface. Each apple is hollowed out at the top and filled with a crumbly oat mixture that has a light brown and slightly golden color with visible cinnamon specks. The apples themselves have a smooth skin with a mix of red, yellow, and light green hues, showing a shiny texture from baking. The oat topping sits thick and slightly uneven on the top of each apple, with some oats spilling over the edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium apples
Filling:
- 1 cup pumpkin puree
- 1/3 cup coconut milk
- 1/4 cup maple syrup
- 2 tablespoons ground flax*
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice

Topping:
- 3/4 cup oats**
- 1 teaspoon cinnamon
- 1 tablespoon butter, or vegan buttery spread
- 2 tablespoons maple syrup

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line a 9×9-inch baking dish with foil. Set aside.

Step 2: Cut the tops off the apples and carefully scoop out the cores using a spoon, creating a hollow space for the filling.
Step 3: Arrange the hollowed apples upright in the prepared baking dish.
Step 4: In a large bowl, whisk together pumpkin puree, coconut milk, maple syrup, ground flax, vanilla, cinnamon, and pumpkin pie spice until smooth and combined.

Step 5: In a separate bowl, mix the oats, cinnamon, butter (or vegan spread), and maple syrup with a fork until the topping is crumbly and well combined.
Step 6: Spoon the pumpkin filling into each apple, filling them almost to the top.
Step 7: Sprinkle the oat topping evenly over each filled apple.

Step 8: Bake the apples for 20-25 minutes, or until they are tender and the topping is lightly browned.
Step 9: Allow the apples to cool for about 10 minutes before serving. Enjoy warm.

Tips & Variations

Use firm apples like Honeycrisp or Granny Smith to maintain shape during baking.

Ground flax acts as a binder and adds nutrition; if unavailable, you can substitute with a beaten egg or chia seeds soaked in water.
For extra crunch, add chopped nuts such as walnuts or pecans to the topping.
Serve with a dollop of whipped cream or vanilla ice cream for a decadent touch.

Storage

Store leftover stuffed apples in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The baked apples are best enjoyed fresh but can be refrigerated if needed.

How to Serve

The image shows three red apples with a golden brown oat crumble topping. Each apple has been cored and filled with a thick layer of baked oats that spill slightly over the edges. The apples are shiny with a smooth skin and some spots of natural blush color. They are arranged in a row on an ornate white plate with detailed rim patterns, placed on a white marbled surface. The texture contrast between the soft apples and crumbly oat topping is clear. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply use a vegan buttery spread instead of butter and ensure your maple syrup is pure. The recipe as written is mostly vegan-friendly with these substitutions.

What if I don’t have pumpkin pie spice?

If you don’t have pumpkin pie spice on hand, you can make your own by combining 1/4 teaspoon cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, and a pinch of ground cloves.