In the Marley Kitchen: Apple Pie Stuffed Pumpkins

December 20, 2017

I got a little crafty in the kitchen today by finding another creative way to use pumpkins in our holiday party spread. The result is this delicious Apple Pie Stuffed Pumpkin recipe that will make the family happy and make your holiday photos pop! 

 

 

INGREDIENTS

-1 med pumpkin 

-2 tsp cinnamon

-4 Tbs butter

-Pastry for a single crust pie

 

For the filing:

-6 apples

-1 cup sugar

-2 tbs cornstarch

-1 tsp cinnamon

-1/2 tsp nutmeg

-2 Tbs butter

-1 Tbs lemon juice

 

DIRECTIONS

-Cut the pumpkin in half and clean out both sides. Sprinkle 1 teaspoon cinnamon and 2 tbs butter on the inside of both halves. Bake in a baking pan or baking sheet at 400 degrees for 30 mins.

 

-In the mean time, combine all remaining ingredients (except the crust) in a medium saucepan. Cook at medium heart until the juices from the apples have released and thickened, about 10 minutes.

 

-Divide the apple mixture between the pumpkin halves and return to the oven to bake for another 30 minutes.

 

-Divide the pastry crust in half, roll out into 2 circles approximatly the diameter of the pumpkins. To each pumpkin with crust and bake another 12 minutes until the crust is golden brown.

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