Pumpkin Pie Stuffed Baked Apples

Prepare the Apples

• Preheat oven to 350°F (175°C).
• Cut the tops off the apples and scoop out the core and some flesh, leaving about ½-inch of apple wall intact.
• Arrange apples in a greased baking dish.

Make the Pumpkin Pie Filling

• In a bowl, whisk together pumpkin puree, heavy cream, brown sugar, egg, vanilla, cinnamon, ginger, nutmeg, and cloves until smooth.

Fill and Bake

• Spoon the pumpkin pie filling into each hollowed apple until nearly full.
• Bake for 30–40 minutes, or until apples are tender but still hold their shape and filling is set.

Serve Warm

• Let cool slightly before serving.
• Top with whipped cream, caramel drizzle, or a sprinkle of crushed pecans for extra crunch.

Tips & Variations

• Make it extra indulgent by adding a graham cracker crumb topping before baking.
• Dairy-free version: Use coconut cream instead of heavy cream.
• Serve with vanilla ice cream for a hot-and-cold contrast.