When I was a young mother, my kitchen in autumn always smelled of cinnamon, nutmeg, and apples. The kids would rush in from the crisp afternoon air, cheeks red from playing outside, and the first thing they’d ask was, “What’s baking?” I learned early on that the comfort of a warm, spiced dessert could bring everyone together faster than a dinner bell.
This particular recipe — pumpkin pie stuffed baked apples — wasn’t something I grew up with. It came about one afternoon when I had more apples than I knew what to do with, leftover pumpkin puree from another recipe, and a stubborn streak that refused to waste good food.
It was a cool October day. I remember pulling on my thick cardigan, setting the kettle on for tea, and looking at those apples sitting on the counter. My grandmother would have simply made applesauce, but I felt like tinkering. I wanted something that tasted like autumn in every bite — something tender, spiced, a little nutty, and just sweet enough to feel indulgent without leaving you sluggish. That’s when I decided to merge two of my seasonal favorites: baked apples and pumpkin pie filling.
That first attempt wasn’t perfect, I overstuffed them, and the filling bubbled over like a little volcano. But oh, the flavor. The combination of warm pumpkin spice with baked apple was like wrapping yourself in a quilt by the fireplace.
Over the years, I’ve refined the method, adjusting the spices, adding texture with oats and nuts, and sometimes sneaking in crumbled turkey bacon for a savory twist. Now, it’s a recipe I make every year, sometimes for Sunday dessert, sometimes as a breakfast treat for friends staying over.
Today, I’m sharing it with you not just because it’s delicious, but because it’s the kind of dish that makes your home smell like love and tradition. It’s the kind of recipe you’ll want to pass down — and trust me, your kitchen will never smell better.
Short Description
Tender baked apples filled with creamy pumpkin pie filling, crunchy oats, and nuts, with optional smoky turkey bacon, baked until golden and drizzled with maple syrup.
Key Ingredients
- 4 medium apples (Honeycrisp or Granny Smith work best)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar
- 1 tsp pumpkin pie spice (or cinnamon, nutmeg, and ginger)
- 1 cup oats
- ½ cup chopped nuts (pecans or walnuts)
- ¼ cup turkey bacon, cooked and crumbled (optional)
- ¼ cup maple syrup
- Pinch of salt
- Butter for greasing
Tools Needed
- Sharp paring knife or apple corer
- Mixing bowls
- Spoon for stuffing
- Baking dish
- Aluminum foil
Cooking Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Grease your baking dish lightly with butter to prevent sticking.
Step 2: Make the Pumpkin Filling
In a medium bowl, combine pumpkin puree, brown sugar, and pumpkin pie spice. Stir until smooth. Add oats, chopped nuts, and turkey bacon (if using) for texture and flavor. Mix well.
Step 3: Prepare the Apples
Core apples carefully, leaving the bottom intact so the filling doesn’t leak out. Scoop a little extra from the center to make room for more filling.
Step 4: Fill the Apples
Stuff each apple generously with the pumpkin mixture. Arrange them upright in the greased baking dish. Drizzle with maple syrup for extra sweetness.
Step 5: Prepare for Baking
Cover the dish loosely with foil. This traps steam and ensures even cooking. For a crunchy topping, sprinkle extra oats and nuts over the stuffed apples before baking.
Step 6: Bake
Bake for 30–35 minutes, until apples are tender but still hold their shape. Remove foil halfway through for a lightly golden top. Test doneness with a fork — it should slide in easily but not make the apple collapse.
Step 7: Cool and Serve
Let apples cool for 10 minutes before serving. Serve warm, optionally with whipped cream or vanilla ice cream.
Why You’ll Love This Recipe
Flavor Explosion: Sweet pumpkin spice meets tender apple, with a satisfying crunch from oats and nuts.
Customizable: Make it sweeter, more savory, or even dairy-free.
Health-Conscious: Packed with fiber, vitamins, and wholesome ingredients.
Festive: Perfect for autumn gatherings or holiday tables.
Make-Ahead Friendly: Assemble ahead and bake just before serving.
Mistakes to Avoid & Solutions
Cutting through the bottom of the apple: This causes the filling to leak. Solution: Stop coring about ½ inch from the base.
Overbaking: Apples turn mushy. Solution: Check at 25 minutes and adjust based on firmness.
Watery filling: Caused by overly juicy apples. Solution: Use firmer varieties like Honeycrisp.
Overstuffing: Leads to overflow. Solution: Leave a little space at the top for expansion during baking.
Skipping the foil: Apples dry out. Solution: Cover for at least the first half of baking.
Serving and Pairing Suggestions
Serve as dessert with vanilla ice cream or whipped cream.
Offer as a brunch centerpiece with hot tea or coffee.
Pair with roasted poultry for a sweet-savory side.
Serve family-style on a platter or individually plated with a drizzle of maple syrup.
Storage and Reheating Tips
Refrigerate: Store in an airtight container for up to 3 days.
Reheat in Oven: Warm at 300°F for 10–15 minutes to retain texture.
Microwave: 30–45 seconds for a quick reheat, though texture will soften.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin, but drain excess moisture first.
2. Can I make this without oats?
Yes, replace oats with breadcrumbs or extra nuts for crunch.
3. What if I don’t have pumpkin pie spice?
Use ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ginger.
4. Can these be frozen?
Not recommended, apples lose texture after thawing.
5. Can I make them vegan?
Yes, skip the turkey bacon, use maple syrup, and ensure your oats are certified vegan.
Tips & Tricks
Choose apples similar in size for even baking.
Slightly underbake if you plan to reheat later.
Toast the oats and nuts before adding for deeper flavor.
Recipe Variations
Cranberry Twist: Add ¼ cup dried cranberries to the filling.
Chocolate Indulgence: Mix 2 tbsp mini chocolate chips into the pumpkin mixture.
Savory Style: Skip sugar, add herbs like rosemary, and keep the turkey bacon.
Nut-Free: Replace nuts with sunflower or pumpkin seeds.
Final Thoughts
The aroma fills the house, signaling to anyone nearby that something special is about to be shared. This recipe isn’t fussy, but it’s the kind of treat that makes people linger at the table, talking and laughing long after the plates are clean.
I’ve served these to friends, neighbors, and my grandkids, and without fail, they disappear faster than I expect. If you try it once, I suspect you’ll find reasons to make it again, not because it’s difficult or showy, but because it feels like home.
Tender Pumpkin Pie Stuffed Baked Apples
Print ThisIngredients
- 4 medium apples (Honeycrisp or Granny Smith work best)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar
- 1 tsp pumpkin pie spice (or cinnamon, nutmeg, and ginger)
- 1 cup oats
- ½ cup chopped nuts (pecans or walnuts)
- ¼ cup turkey bacon, cooked and crumbled (optional)
- ¼ cup maple syrup
- Pinch of salt
- Butter for greasing
Instructions
Step 1: Preheat oven to 350°F (175°C) and lightly butter a baking dish.
Step 2: Mix pumpkin puree, brown sugar, pumpkin pie spice, oats, nuts, and optional turkey bacon.
Step 3: Core apples, leaving bottoms intact, and hollow slightly for more filling.
Step 4: Fill apples, place in dish, and drizzle with maple syrup.
Step 5: Cover with foil; add extra oats/nuts on top if desired.
Step 6: Bake 30–35 min, removing foil halfway. Apples should be tender but hold shape.
Step 7: Cool 10 min; serve warm with whipped cream or ice cream.
