You’ll need:

4 apples (cored) – Choose firm varieties like Honeycrisp, Fuji, or Granny Smith.
1 cup pumpkin puree – Canned works perfectly, or you can use fresh roasted pumpkin puree.
1/2 teaspoon cinnamon – For that warm, familiar fall spice.
1/4 teaspoon nutmeg – Adds depth and complexity to the flavor.
1/4 teaspoon ginger – Gives a slight zing and brightness.
1/4 cup brown sugar – For sweetness and a touch of molasses richness.
Step-by-Step Instructions
Let’s walk through exactly how to make Pumpkin Pie Stuffed Baked Apples so they turn out perfect every time.

Step 1: Preheat the oven
Set your oven to 350°F (175°C). This moderate temperature will ensure your apples cook through without bursting or collapsing.

Step 2: Prepare the pumpkin filling
In a medium mixing bowl, combine:

Pumpkin puree
Cinnamon
Nutmeg
Ginger
Brown sugar
Stir well until all the spices are evenly distributed, and the mixture looks smooth and creamy.

Pro Tip: Taste the filling and adjust sweetness if needed. Some pumpkins are naturally sweeter than others.

Step 3: Core the apples
Use an apple corer or a sharp paring knife to carefully remove the cores from each apple, making sure to leave the bottom intact so the filling doesn’t leak out during baking.

Step 4: Stuff the apples
Spoon the pumpkin mixture into each hollowed apple, pressing down slightly to ensure they’re well filled. Fill to the top for a generous serving.

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