Pumpkin Pie Stuffed Baked Apples
... the name says it all.
Ingredients
- 1⅓ C Pumpkin Puree
- 1 Tbsp Pumpkin Pie Spice *
- 1 Egg large
- 1 Egg Yolk large
- ⅓ C Raw Sugar
- ¼ tsp Molassas
- ¼ tsp Salt
- ½ C Coconut Cream**
- 10 – 12 Gala Apples small or medium
Instructions
- Preheat the oven to 350ºF and oil or butter the bottom of a 9×13 baking dish.
- Whisk together the all the ingredients, except for the coconut cream and apples. Once you have a nice homogenous mixture, whisk in the coconut cream and set aside.
- Next, hollow out the apples: fill a bowl ⅔ full with ice water and juice the lemon into the water. If the apple doesn’t stand straight up, shave off the bottom of the apple until it stands straight. Hollow out the apples. As you finish hollowing out each apple, put it in the bowl with the lemon ice water.
- Dry off the apples (inside and out) and place them in the baking dish. Fill the apples with the pumpkin pie filling and then bake in the 350º F oven until the filling has set and puffed up a bit: about an hour.
- When the apples have finished cooking, remove them from the oven and transfer to a wire rack to cool. Once the apples have cooled, go ahead and dig in! I like to whip up some of the extra coconut cream with some vanilla and sugar to top it off. If you’re not concerned with dairy, whipped cream or vanilla ice cream will do nicely.
Notes
* I usually have all the spices that go into Pumpkin Pie Spice and make up a batch each year rather than purchase a pre-made blend from the store. If you’d like to make up your own batch, here’s a recipe: 4 Tbsp ground Cinnamon, 4 tsp ground Ginger, 4 tsp ground Nutmeg, 3 tsp ground All Spice. Mix and use as needed.
** Make sure to use coconut cream and not coconut milk.
** Make sure to use coconut cream and not coconut milk.