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Baby Boomer Recipes | Honeycrisp apple cups with pumpkin

Apple Cups with Pumpkin

Rebecca Forstadt Olkowski
Delicious and fairly guilt free dessert you can enjoy with your whole family.
Course Dessert


  • 3 large Honeycrisp apples or large red baking apple
  • 1/2 cup of brown sugar
  • 1 can 15 oz of pumpkin puree
  • 1/2 Tbsp of fresh minced sage
  • 2 Tbsp of melted butter
  • 3 Tbsp whipping cream
  • 1 Tbsp melted butter


  • Cut the apples into halves lengthwise and remove the core carefully.
  • Place the apple halves into a shallow baking dish.
  • Sprinkle them with half of the brown sugar
  • Add a small amount of water to the baking dish.
  • Bake at 400 degrees F for about 20 minutes until the apples are slightly tender.
  • Let the apples cool for a bit.
  • Scoop out the apple pulp leaving about 1/4 inch inside the apple cups.
  • Combine the apple pulp, pumpkin puree, sage, 3 Tbsp of melted butter, and cream in a mixer bowl.
  • Beat the mixture until it's fluffy.
  • Spoon the mixture into the apple shells.
  • Place the apples back into the shallow baking dish.
  • Sprinkle with the remaining brown sugar.
  • Drizzle the apples with the remaining tablespoon of butter.
  • Bake at 400 degrees F for 30 minutes.