• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sinful Nutrition

Easy recipes. Simple ingredients.

  • About Me
  • Recipes
  • Cookbooks
  • Work With Me
  • Press
  • Contact
menu icon
go to homepage
  • About Me
  • Recipes
  • Cookbooks
  • Work With Me
  • Press
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About Me
    • Recipes
    • Cookbooks
    • Work With Me
    • Press
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Sweet Treats

    Pumpkin Pie Stuffed Baked Apples

    October 1, 2018 by Emily Cooper 24 Comments

    Jump to Recipe·Print Recipe
    Pumpkin Pie Stuffed Baked Apples Collage with Text Overlay
    Pumpkin Pie Stuffed Baked Apples Collage with Text Overlay
    Pumpkin Pie Stuffed Baked Apples Collage with Text
    Pumpkin Pie Stuffed Baked Apples with Text Overlay
    Pumpkin Pie Stuffed Baked Apples with Text

    These Pumpkin Pie Stuffed Baked Apples are two healthy desserts in one easy recipe! Filled with a sweet, cinnamon pumpkin filling & delicious topped with a scoop of vanilla ice cream. {Vegan, Gluten-Free}  

    Pumpkin Pie Stuffed Baked Apples on White Plate

    I'm the one who loves apple and pumpkin pie just the same..and also hates all pie crusts just the same. Graham cracker, lattice top, tender, tough, I don't discriminate.

    So why not take the best of both, ext-nay the crust, and bake until the house smells like love?

    What makes these baked stuffed apples delicious and healthy

    • apples
    • pumpkin puree
    • coconut milk
    • maple syrup
    • ground flax
    • vanilla
    • cinnamon
    • pumpkin pie spice
    • oats
    • butter or buttery spread

    How To Make These Pumpkin Pie Stuffed Baked Apples

    Start by scooping out 6 apples, leaving the bottom intact, and enough flesh to help keep the apple's shape. Add to a 9x9 baking dish that is lined with aluminum foil, or parchment paper.

    Mix together the pumpkin pie filling, by combining 1 cup pumpkin puree, ⅓ cup coconut milk, ¼ cup maple syrup 2 tablespoons ground flax, 2 teaspoons vanilla, 1 teaspoon cinnamon, and ½ teaspoon pumpkin pie spice in a large bowl.

    Pumpkin Pie Stuffed Baked Apples Topped with Oats

    Add pumpkin filling to prepared apples evenly.

    In a large bowl, mix together ¾ cups oats, 1 teaspoon cinnamon, 1 tablespoon butter or buttery spread, and 2 tablespoons maple syrup until crumbly. Top each apple with oat crumble before baking in a preheated 350 degree oven for 20-25 minutes.

    If you loved these baked apples, you'll love this super easy Apple Bread too!

    Pro Tips

    • Leave the bottom of the apples and enough of the flesh intact when scooping to prevent the pie filling from running out.
    • Use a firmer apple like a Gala or Granny Smith to keep the apples from getting too mushy.
    • Let the apples cool after baking for at least 10 minutes to give the pie filling time to set.

    FAQs

    What kind of apple do I use?

    I used Cortland apples for this recipe, but any firmer apple like Granny Smith, Fuji, or Gala will work too. Avoid using a softer apple like McIntosh or Jonathan, since they can get too mushy when baked.

    What if I don't have flax?

    You can replace the flax egg with a regular egg if not strictly vegan, or use chia seeds in place of the flax to get the same result, but to keep the recipe vegan-friendly.

    Do I have to use coconut milk?

    You don't have to use coconut milk if not strictly vegan. Evaporated milk can be used in place of the coconut milk if desired.

    Pumpkin Pie Stuffed Baked Apples Cut with Pumpkin Filling

    Money saving tips for this Pumpkin Pie Stuffed Baked Apples recipe:

    • Buy in bulk. While it may seem like more money upfront, buying larger containers such as the oats and maple syrup can give your more for your money.
    • Shop the sales. Different types of apples may be on sale at different times at your grocery store. Buy whichever one is on sale that week for the best deal.
    • Use store brand. I use store brands for most everything, such as the pumpkin, coconut milk, and oats. They are a lot less expensive, and most items taste exactly the same as name brands.
    Pumpkin Pie Stuffed Baked Apples on Plate Overhead

    more fall dessert recipes:

    Simple Skillet Apple Crisp

    One Bowl Apple Bread

    Caramel Apple S'mores

    Did you make this recipe? Rate & leave a comment below to let me know how it turned out!

    Pumpkin Pie Stuffed Baked Apples with Oat Topping

    Pin this recipe to your Fall Dessert board!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Pumpkin Pie Stuffed Baked Apples Cut with Pumpkin Filling

    Pumpkin Pie Stuffed Baked Apples


    • Author: Emily Cooper
    • Total Time: 35 minutes
    • Yield: 6 servings 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    These Pumpkin Pie Stuffed Baked Apples are two healthy desserts in one easy recipe! Filled with a sweet, cinnamon pumpkin filling & delicious topped with a scoop of vanilla ice cream.


    Ingredients

    Scale
    • 6 medium apples
    • Filling:
    • 1 cup pumpkin puree
    • ⅓ cup coconut milk
    • ¼ cup maple syrup
    • 2 tablespoons ground flax*
    • 2 teaspoons vanilla
    • 1 teaspoon cinnamon
    • ½ teaspoon pumpkin pie spice
    • Topping:
    • ¾ cup oats**
    • 1 teaspoon cinnamon
    • 1 tablespoon butter, or vegan buttery spread
    • 2 tablespoons maple syrup

    Instructions

    1. Preheat oven to 350 degrees.
    2. Line a 9×9 baking dish with foil. Set aside.
    3. Cut tops off of apples, and scoop out core with spoon.
    4. Place apples in prepared baking dish.
    5. In a large bowl, combine filling ingredients, whisking until smooth.
    6. In a separate bowl, mix together streusel ingredients with a fork
    7. Spoon filling into prepared apples.
    8. Top each with streusel topping, and bake for 20-25 minutes, or until apples are softened.
    9. Let cool 10 minutes before serving.

    Notes

    * if not vegan, an egg can be used instead of flax.

    **use certified GF oats if needed.

     

    • Use apples that are good for baking such as Gala, Fuji, or Granny Smith for the best texture.
    • Evaporated milk can be used in place of coconut milk.
    • Add candied ginger to the streusel topping for an added kick of spice and sweetness.
    • Use granola for a quick topping instead.
    • Prep Time: 10
    • Cook Time: 25
    • Category: Dessert
    • Method: Baked
    • Cuisine: American

    Nutrition

    • Serving Size: 1 apple
    • Calories: 226
    • Sugar: 29
    • Sodium: 21
    • Fat: 6
    • Saturated Fat: 3
    • Unsaturated Fat: 3
    • Trans Fat: 0
    • Carbohydrates: 44
    • Fiber: 7
    • Protein: 2
    • Cholesterol: 5

    Keywords: apple, dessert, fall, pumpkin, vegan, gluten free, dairy free, vegetarian

    Did you make this recipe?

    Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

    « Hawaiian Ham and Cheese Sliders
    Matcha Chai Latte »

    Reader Interactions

    Comments

    1. Deborah Brooks

      October 30, 2017 at 8:46 am

      I have not had baked apples in forever! I bet these smell amazing

      Reply
      • Emily Cooper

        October 31, 2017 at 8:54 am

        OMG they did! One of my favorite smells! 🙂

        Reply
        • Alexis Pentz

          November 10, 2017 at 2:49 pm

          Do you have the nutrition facts for this recipe?

          Reply
          • Emily Cooper

            November 11, 2017 at 9:46 am

            I do not. 🙁

            Reply
    2. Denise

      October 30, 2017 at 1:40 pm

      This is the ultimate fall dessert!

      ★★★★★

      Reply
      • Emily Cooper

        October 31, 2017 at 8:53 am

        Totally! My absolute favorite!

        Reply
    3. Kelli McGrane

      October 30, 2017 at 10:54 pm

      Yum! This is such a cleaver idea and would be such a fun twist at Thanksgiving! PInned for sure 😉

      Reply
      • Emily Cooper

        October 31, 2017 at 8:53 am

        Thanks Kelli! Hope you enjoy! 🙂

        Reply
    4. Tara | Treble in the Kitchen

      November 01, 2017 at 7:20 am

      I'm not typically a baked apple person, but I love seeing everyone use it as a serving/cooking vessle!! So cute!

      Reply
    5. Jessica Kuepfer

      November 03, 2017 at 9:47 am

      What a delicious looking fall dessert. I am definitely more into apple pie than pumpkin pie so this is perfect!

      Reply
    6. Abbey Sharp

      November 03, 2017 at 10:54 am

      Baked apples are literally the best thing ever. So easy to make and always a hit!

      ★★★★★

      Reply
    7. Nicole from Fitful Focus

      November 03, 2017 at 12:47 pm

      Um. Yes. Need these in my life.

      Reply
    8. Summer

      November 04, 2017 at 12:08 pm

      These look so unbelievably delicious. I think it is brilliant. I would have never thought about combining those two deserts in this way. I am excited to try it!

      Reply
    9. Mary Boudreault

      November 06, 2017 at 2:45 am

      Was wondering if the Coconut Milk was the one n the carton, or canned???

      Reply
      • Emily Cooper

        November 06, 2017 at 11:10 am

        Hi Mary! I used the carton coconut milk.

        Reply
    10. Christina

      November 06, 2017 at 9:22 am

      These look so delicious! I might have to make them as a vegan alternative to the pies that will be on my family's Thanksgiving dinner table.

      Reply
    11. Kelly Jones

      November 08, 2017 at 3:46 pm

      This is such a good idea! May have to use it as a dessert for a tv segment next week - think it would be okay if you microwave it after they're made at the station?? Or would that totes ruin it??

      Reply
      • Emily Cooper

        November 09, 2017 at 8:29 am

        I reheated them in the microwave every night for dessert! 🙂 Just be aware that the pumpkin filling is more runny than usual.

        Reply
        • Kelly jones

          November 09, 2017 at 10:55 am

          Awesome! I may test it out this weekend 😊

          Reply
    12. Lauren Grant | Zestful Kitchen

      November 10, 2017 at 8:06 am

      A perfect fall dessert! These look amazing, I love how healthy they are!

      Reply
    13. Tara | Treble in the Kitchen

      October 16, 2018 at 10:13 am

      That filling...!!! 🙂

      Reply
    14. Sara

      October 16, 2018 at 9:09 pm

      What a fun recipe! I love baked apples too!

      Reply
    15. Becca | Rabbit Food Runner

      October 20, 2018 at 3:41 pm

      I love this combo! I still have a bunch of apples left from picking last weekend and will be trying out this recipe since I have some indecisive friends too!

      Reply
    16. Andy Bishop

      October 28, 2018 at 7:36 pm

      What a beautiful dish! This is just perfect. Thanks!

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Emily Cooper Sinful Nutrition Headshot

    Hi there! I'm Emily, a registered dietitian, food lover, and peanut butter enthusiast. I'm here to show you that eating & living healthy doesn't have to be boring, expensive, or difficult. I share my passion for cooking with quick & healthy recipes made with simple and affordable ingredients. Learn more!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube



    Search

    Pre-Order Your Copy of My Latest Book!

    Mediterranean Diet on a Budget Cookbook Cover

    Popular

    • Dark Chocolate Chia Pudding Overhead in Jar with Metal Spoon
      High Protein Dark Chocolate Lover's Chia Pudding
    • Flourless Pumpkin Spice Peanut Butter Blossom Cookies Close Up On Baking Sheet Square
      Flourless Pumpkin Spice Peanut Butter Blossom Cookies
    • Pumpkin Spice Latte Smoothie in Glass next to bowl of canned pumpkin
      Pumpkin Spice Latte Smoothie
    • Pumpkin Pie Greek Yogurt Bowl Square Image
      Pumpkin Pie Greek Yogurt Bowl

    Footer

    Meet the Blogger

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Hi there! I'm Emily Cooper, Registered Dietitian Nutritionist, and sarcastic peanut butter enthusiast.
    I'm here to show you that cooking healthy, delicious meals can be simple, approachable, and affordable for all. Read More…

    Recipes

    Breakfast

    Lunch/Dinner

    Snacks

    Dessert

    Drinks

    Pages

    • About Me
      • Privacy Policy
    • Contact
    • Cookbooks
    • Easy Recipes. Simple Ingredients.
    • Press
    • Recipes
    • Work With Me

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    Copyright © 2023 · Foodie Pro & The Genesis Framework