Don't throw out those Thanksgiving decorations too soon! Bake them! This Baked Apple Stuffed Pumpkin pretty much encompasses everything I love. Sweet crisp apples stuffed in a delicious pie pumpkin mixed with coconut, dried fruit, nuts, a little brown sugar and a scoop of vanilla ice cream. Pure heaven!
It’s kind of funny how this sweet little treat came to be. I wish I could take all the credit, but the reality is it was completely teamwork with my main squeeze. You see we recently signed up for a weekly produce shipment, which I love. I mean come on…I get fresh seasonal produce delivered to my doorstep weekly! I like this on a couple of levels. One, it keeps our costs down from going to the store constantly where we inevitably will grab more than we need. Two, it’s seasonal food sourced locally which helps us eat the way we are supposed to during the season. Three, it forces us to get creative in the kitchen which makes cooking more fun! Case in point, this Baked Apple Stuffed Pumpkin was born.
The best thing about this dish is that while it makes a deliciously sweet semi-indulgent dessert it would also make a perfect side dish at dinner (my boys say pork chops with this are a must) or it would be an amazing addition to your brunch table with a scoop of creamy cool vanilla yogurt. Perfect, right?! I love how well the flavors play together. The apple juices baked into the pumpkin, with that coconut goodness permeating throughout and the nuttiness…mmmmm! Also, can we talk about how pretty the pumpkin is? I love the rustic beauty of the roasted pumpkin. I think you get the picture. I loved this dish and I hope you love it as much as we did.
Baked Apple Stuffed Pumpkin
- 1 Pie Pumpkin
- 2 Apples, diced
- 1 cup Bob’s Red Mill Paleo Muesli
- ¼ cup Brown Sugar
- ½ tsp Pumpkin Pie Spice
Preheat the oven to 375°F.
Cut the top out of the pie pumpkin. Scoop the seeds out.
In a bowl, mix the apples, muesli, brown sugar and pumpkin pie spice. Scoop the apple mixture into the prepared pumpkin. Place in a pan and bake for 1 hour 30 minutes, checking at around 45 minutes to see if it needs to be covered so the apple mixture doesn’t get too browned on top. Serve with vanilla ice cream for extra decadence.