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A few weeks ago I ran across a recipe for apple pie stuffed baked apples, or something of that nature. (I would link back to it, but I’m having trouble finding it again.) I thought it was a neat idea, mentioned it to my gluten-free neighbor/taste tester, and then promptly forgot about the whole thing. However, the whole pie in an apple concept came floating back up the other day when I was perusing the incredible fall apple bounty at the DeKalb County Farmer’s Market.  As I gazed at they red, gold and green array, I had something akin to the following conversation with myself:

Me: Ooooooh. Apples! I love apples! I also really like apple pie…and apple crisp…and…

Me: Stop it! Apples are delicious and good for you. You should buy them and snack on them, but no pie! You’re trying to create a healthier lifestyle for yourself!

Me: But pie is delicious.

Me: True…but hey! Stop it with that delicious and naughty logic.

Me: Mwahahaha!!!! We are the Pie Borg, resistance is futile!

Me: Noooooo! Can’t. hold. out…

At this point the apples are in the cart, which is all well and good, but I’m trucking it to the refrigerated aisle to stock up on butter and cream and other naughtiness. I reach up to grasp the pound of butter, but pause, hand outstretched -

Me: Don’t stop! Butter and cream and sugar and all kinds of goodness! Give it to me!!!!!

Me: …No.

Me: What the…?!!! [The following content has been edited out for the benefit of all.]

Me: Oh calm down. I’m going to have pie. As a matter of fact, I’m going to have pumpkin pie.

Me: Aha! I know you couldn’t hold out. Go ahead, get the butter!

Me: Nope. No butter, no dairy, no flour or gluten.

Me: Um….you can’t make pie without those things.

Me:  Sure I can. I’m an adult [kind of] and I can make a pie with whatever the hell I want.  In fact, I’m going completely off script: I’m making a pumpkin pie encased in these delicious apples nestled in my cart. What do you think about that?

Me: Oh, that actually sounds kind of good.

Me: Damn straight, it does.

And thus, the Pumpkin Pie Stuffed Baked Apples came to be.

 

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1 1/3 C Pumpkin Puree
1 Tbsp Pumpkin Pie Spice *
1 Egg, large
1 Egg Yolk, large
1/3 C Raw Sugar
1/4 tsp Molassas
1/4 tsp Salt
1/2 C Coconut Cream **
10 – 12 Gala Apples, small or medium

* I usually have all the spices that go into Pumpkin Pie Spice and make up a batch each year rather than purchase a pre-made blend from the store. If you’d like to make up your own batch, here’s a recipe: 4 Tbsp ground Cinnamon, 4 tsp ground Ginger, 4 tsp ground Nutmeg, 3 tsp ground All Spice. Mix and use as needed.

** Make sure to use coconut cream and not coconut milk.

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Preheat the oven to 350ºF and oil or butter the bottom of a 9×13 baking dish.

Whisk together the all the ingredients, except for the coconut cream and apples. Once you have a nice homogenous mixture, whisk in the coconut cream and set aside.

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Turn to the apples:

First, fill a bowl 2/3 full with ice water and juice the lemon into the water.

Second, if the apple doesn’t stand straight up, shave off the bottom of the apple until it stands straight.

Third, hollow out the apples. I cut a plug out of the top with a paring knife and then used a grapefruit knife to hollow them out.

As you finish hollowing out each apple, put it in the bowl with the lemon ice water.

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Dry off the apples (inside and out) and place them in the baking dish. Fill the apples with the pumpkin pie filling and then bake in the 350º F oven until the filling has set and puffed up a bit: about an hour.

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When the apples have finished cooking, remove them from the oven and transfer to a wire rack to cool.

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Once the apples have cooled, go ahead and dig in! I like to whip up some of the extra coconut cream with some vanilla and sugar to top it off. If you’re not concerned with dairy, whipped cream or vanilla ice cream will do nicely.

Pumpkin-Pie-Apples

Pumpkin Pie Stuffed Baked Apples
 
Recipe By:
Ingredients
  • 1⅓ C Pumpkin Puree
  • 1 Tbsp Pumpkin Pie Spice *
  • 1 Egg, large
  • 1 Egg Yolk, large
  • ⅓ C Raw Sugar
  • ¼ tsp Molassas
  • ¼ tsp Salt
  • ½ C Coconut Cream**
  • 10 - 12 Gala Apples, small or medium
Instructions
  1. Preheat the oven to 350ºF and oil or butter the bottom of a 9x13 baking dish.
  2. Whisk together the all the ingredients, except for the coconut cream and apples. Once you have a nice homogenous mixture, whisk in the coconut cream and set aside.
  3. Next, hollow out the apples: fill a bowl ⅔ full with ice water and juice the lemon into the water. If the apple doesn't stand straight up, shave off the bottom of the apple until it stands straight. Hollow out the apples. As you finish hollowing out each apple, put it in the bowl with the lemon ice water.
  4. Dry off the apples (inside and out) and place them in the baking dish. Fill the apples with the pumpkin pie filling and then bake in the 350º F oven until the filling has set and puffed up a bit: about an hour.
  5. When the apples have finished cooking, remove them from the oven and transfer to a wire rack to cool. Once the apples have cooled, go ahead and dig in! I like to whip up some of the extra coconut cream with some vanilla and sugar to top it off. If you're not concerned with dairy, whipped cream or vanilla ice cream will do nicely.
Notes
* I usually have all the spices that go into Pumpkin Pie Spice and make up a batch each year rather than purchase a pre-made blend from the store. If you'd like to make up your own batch, here's a recipe: 4 Tbsp ground Cinnamon, 4 tsp ground Ginger, 4 tsp ground Nutmeg, 3 tsp ground All Spice. Mix and use as needed.


** Make sure to use coconut cream and not coconut milk.
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