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.
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
- 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
- Set the oven to 350F
- Cut the top off the pumpkin and hollow it out using a sharp spoon.
- 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.
- Dot with butter and bake for 30-40 minutes until the pumpkin is soft.
- Eat while hot, garnished with whipped cream.
Questions and Reviews
I have always just used brown sugar, but this time I used apples too. It was excellent!
This is an older recipe Linda so I’m thrilled to see it ge some love!
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?
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?
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.
After having the mini pumpkins for weeks, I finally got around to making this recipe. Very healthy! I made mine with almonds and raisins.
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.
I love the apple sauce idea, that’ll be next for me.
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!