Apple Crisp Stuffed Mini Pumpkin




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This Apple Crisp Stuffed Mini Pumpkin recipe is a fun fall dessert that combines two of the season’s most iconic foods!

I also love to eat pumpkin, but for some reason it never dawned on me that you could cook these cute little minis.  I thought they were purely decorative, like those awful lacquered warty squash things.  How in the world are those things considered decorative, anyway?

Here’s a cute fall dessert idea—individual apple crisps inside hollowed out mini pumpkins.

MakingApple Crisp Stuffed Mini Pumpkin image

Open up the pumpkin, either by slicing off the top or cutting around the stem like a jack-o-lantern.  Thoroughly scrape out the seeds and stringy stuff.   Next time I’m going to make the opening of my pumpkin a little wider.  Make sure yours is wide enough for easy filling and eating.

Then cut up some fresh apples, toss them with a little lemon juice, flour, brown sugar, oats, butter and walnuts and stuff it right inside the pumpkin.   Really pack the filling in, smashing the apples a little, so you get as much as possible inside.

Bake the whole package for about 30 to 40 minutes in a 350 oven and you’ll get a steaming personal sized apple crisp bubbling away inside a soft pumpkin shell.

Spoon some whipped cream on top and dust with nutmeg, or drizzle with maple syrup.

For each Apple Crisp Stuffed Mini Pumpkin dessert you’ll need: 1/2 apple, peeled and chopped in small chunks, the juice of 1/2 lemon, 2 Tbsp brown sugar, 1 Tbsp flour, 1/2 Tbsp soft butter, 2 Tbsp chopped walnuts and 2 Tbsp oats.  Just mix it and stuff it.  Bake at 350 for 30-40 minutes until the pumpkin is soft.

And don’t forget to eat all the soft creamy pumpkin, that’s the best part!

Apple Crisp Stuffed Mini Pumpkin
Rate this recipe
1 ratings

Category: dessert, breakfast, coffee break

Cuisine: American/English

Yield: makes 1 stuffed mini pumpkin

Apple Crisp Stuffed Mini Pumpkin

Ingredients

  • 1 mini pumpkin
  • 1/2-1 apple, peeled and chopped in small pieces (depending on the size of your pumpkin)
  • juice of 1/2 lemon
  • 1 Tbsp flour
  • 1 Tbsp packed brown sugar
  • 2 Tbsp oats
  • 2 Tbsp finely chopped walnuts
  • 1/2 Tbsp butter

Instructions

  1. Set the oven to 350F
  2. Cut the top off the pumpkin and hollow it out using a sharp spoon.
  3. Mix the apples, lemon juice, flour, sugar, oats and walnuts together. Fill the cavity of the pumpkin, pressing in firmly. Let some of the filling mound over the top.
  4. Dot with butter and bake for 30-40 minutes until the pumpkin is soft.
  5. Eat while hot, garnished with whipped cream.

Other pumpkin desserts to try ~

This Apple Crisp Stuffed Mini Pumpkin recipe is a fun fall dessert that combines two of the season's most iconic foods! #dessert #minipumpkins #recipe #howto #fall #apples #crisp #easy #recipe

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24 Comments

  • Reply
    Al Rosenkranz
    November 23, 2018 at 10:17 am

    High I’d to make this. What type of mini pumpkin is it? I only learned recently that there are different kind of pumpkuns, I know I know life is full of lessons. LOL . So I want to make 8 of these. My questions are 1 what kind of mini pumpkin 2 do I save the top and bake them with the lid on and 3 do we eat the pumpkin after it’s done or just the applecrisp?

  • Reply
    Kris
    November 12, 2018 at 7:00 am

    Hi Sue, I love this idea of apple crisp stuffed mini pumpkins! I am wondering what would the baking time and temperature be for pumpkins the size of acorn squash and to cook a half a dozen at one time?

    • Reply
      Sue
      November 12, 2018 at 7:23 am

      I would probably cook larger squash until they’re almost tender first, and then add the stuffing and finish baking, because larger squash takes so long to cook. I’d try the acorn squash, or whatever variety you’re using, at 350 for about 30 minutes, then check them. Once they’re halfway there you can stuff and bake the rest of the way.

  • Reply
    Erika Beth, the Messy Chef
    October 26, 2012 at 7:47 pm

    After having the mini pumpkins for weeks, I finally got around to making this recipe. Very healthy! I made mine with almonds and raisins.
    http://lifestooshorttoskipdessert.blogspot.com/2012/10/apple-crisp-in-mini-pumpkins-vegan.html

  • Reply
    Mary
    October 3, 2012 at 1:22 pm

    These are adorable! I love the minis too, but I have never cooked with them. I buy them each year and my boys color all over them with markers, but that’s the extent of my creativity. Ha.

    I like the one year ago links too! I haven’t found an easier way to add them either. Let me know if you do find one! Have a blessed day, my friend.

  • Reply
    Sue/the view from great island
    October 2, 2012 at 8:21 pm

    I love the apple sauce idea, that’ll be next for me.

  • Reply
    The Café Sucré Farine
    October 2, 2012 at 12:28 pm

    These are adorable Sue! I have also made these as a savory side dish with a pork roast filled with chunky apple sauce. I’m with you – love these little cuties!

  • Reply
    Kate
    October 2, 2012 at 9:33 am

    Lovely presentation… dinner guests would be wowed for sure! I didn’t know the minis were even edible. Was the pumpkin sweet enough on it’s own or would you slather on some maple syrup next time?

    • Reply
      Sue/the view from great island
      October 2, 2012 at 8:22 pm

      Well, since I’m a pumpkin lover I thought it was great, but the actual pumpkin wasn’t sweet. I did think that you could brush the inside with butter and sprinkle with brown sugar (or maple syrup) before filling, and that would be good for more sweetness.

  • Reply
    Kitchen Belleicious
    October 2, 2012 at 2:10 am

    The fact that you put this in a mini pumpkin and allowed all the flavors to just mingle together makes me happy, giddy, hungry and jealous I didn’t think of it first! LOVE LOVE LOVE

  • Reply
    Claudia
    October 2, 2012 at 1:43 am

    Grand autumn idea – just loving this. And pinning it!

  • Reply
    piccadillybug
    October 1, 2012 at 9:10 pm

    Sue…You are an extraordinary cook. Oh so creative and fun. wish i lived in your neighborhood! thank you for all you give to us to enrich our culinary experience. as others commented…i also love the mini’s everything !Judithq

  • Reply
    Tricia @ saving room for dessert
    October 1, 2012 at 6:27 pm

    I love this idea. You are so funny with the mini-pumpkin obsession – too cute! I love to decorate with them and my daughter can’t get enough of them. The apple mixture sounds divine!

  • Reply
    Heather Schmitt-Gonzalez
    October 1, 2012 at 5:53 pm

    Such a fun idea – these are so cute!! Plus, two of my favorite Fall things in one =)

  • Reply
    Hungry Dog
    October 1, 2012 at 5:00 pm

    These are so adorable. And delicious I’m sure.

  • Reply
    Averie @ Averie Cooks
    October 1, 2012 at 4:54 pm

    Sue they look both delicious and adorable! I love the mini aspect to them. My daughter’s eyes would really light up with one of these. And that whipped cream on top with the nutmeg or maple just puts them over the edge!

  • Reply
    l o v e l y t h i n g s
    October 1, 2012 at 3:47 pm

    This is the most original and wonderful idea yet with a mini pumpkin…I too love them and they are hard to pass up….

    I love how you’ve added “one year ago today”…how did you do that? It’s such a great idea and I’m sure your readers are enjoying it, both old and new.

    xo
    annie

    • Reply
      Sue/the view from great island
      October 2, 2012 at 10:05 pm

      Thanks Annie, I added it the old fashioned way, I just searched my blog and pasted it in. I’m looking for an easier way, which I know exists, but I couldn’t find it!

  • Reply
    Tabitha
    October 1, 2012 at 2:51 pm

    I’ve lost the plot with them too, I ate three orange ones this weekend, and we’re having an acorn squash tonight, I barely know what I’m doing with them but they are too pretty to be ignored.

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