Pumpkin Pie Stuffed Apples (GF/DF)
These rustic little treats are perfect for fall. Mix and match different orange squashes or use your own pumpkin pie filling recipe!
Recipe type: Dessert
Serves: 8 servings (1 pie)
  • 4 very large apples (I use red delicious)
  • lemon (sprinkle on apples to prevent oxidation)
  • Filling Ingredients:
  • 2 cups pumpkin or orange squash puree (here are instructions for making your own)
  • ½ cup full-fat coconut milk
  • ¼-1/2 cup coconut sugar (pumpkin and other orange vegetables vary in sweetness, you will have the chance to taste the filling and adjust so start with less)
  • 2 tablespoons melted butter (optional, for those who don't need it to be dairy free)
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon nutmeg (preferably fresh grated)
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 2 eggs
  1. Preheat the oven to 350.
  2. In a food processor, puree all pumpkin filling ingredients except the eggs. Taste and adjust sweetness and spices (remember, the caramel sauce will also add sweetness). Then incorporate the eggs.
  3. Carefully and confidently, hollow out the apples - slice them in half (from stem to bottom). WIth a knife, carve out the apple on each side leaving the core intact, then scoop out the core with a good spoon (I used a grapefruit spoon). Leave about ¼" of apple attached to the peel. Sprinkle each shell with a little lemon before moving on to the next step.
  4. Fill each shell with pumpkin filling and bake for 45 minutes to an hour, until done.
  5. Serve warm with Easy-Peasy Caramel Sauce.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/2014/11/pumpkin-pie-stuffed-apples-gluten-dairy-free.html