Monday, August 19, 2013

Fall Preview: Pumpkin Pie Stuffed Apples

Pumpkin Pie Stuffed Apple

I know its a little early, but I just could NOT wait to start cooking with pumpkin!  This year is going to be amazing with new fall and holiday recipes.  I'm very honored to be handed the official torch for Thanksgiving with my husbands family, so I'm going above and beyond my own limits to feed the hungry people I love!

This first one is DEFINITELY going on the dessert menu this year.  I call it the "love child of pumpkin and apple pie."  It's super easy, fun, and DELICIOUS!

Pumpkin Pie Stuffed Apples

Prep Time: 30 minutes / Cook Time: 25 minutes / Servings: 18-20 Apples

Pumpkin Pie Stuffed Apple
  • 18-20 large Fuji Apples (be sure to choose apples that sit flat and evenly on their own)
  • 3/4 cup brown sugar
  • 1/2 tsp. salt
  • 2 tsp. pumpkin pie spice (plus some for dusting)
  • 2 large eggs
  • 1 15 oz. can pumpkin puree
  • 1 12 oz. can evaporated skim milk
  • fresh whipped cream (for garnish)
  • caramel ice cream topping (for garnish)
  • fresh mint sprigs (for garnish)
  1. Preheat oven to 350 degrees.
  2. In a small mixing bowl combine the sugar, salt and pumpkin pie spice.  Whisk together and set aside.
  3. In a large, pourable mixing bowl, whisk the eggs together.  Add the pumpkin puree and mix together.
  4. Slowly mix in the sugar mixture until all ingredients are combined and mixed together.  
  5. Stir in the evaporated milk and mix until combined.  Set the mixture aside.
  6.  Cut off the tops of the apples and hollow out the centers using a melon baller.  Leave about 1/4" of room around the inside of the apples.  
  7. Set the hollowed out apples onto a cookie sheet and evenly pour the pumpkin pie mixture into the hollowed out apples until they're about just below the edges (about 7/8 full).
  8. Place the apples in the oven and bake at 350 degrees for about 25 minutes, or until a toothpick comes out clean when inserted.
  9. Remove from heat, allow to cool for about 10 minutes before serving.  Top with whipped cream, caramel topping and fresh mint.  Dust with pumpkin pie spice and serve.

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