Name: Pumpkin Pie Stuffed Baked Apples
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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

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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.