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This Apple Crisp in a Mini Pumpkin recipe is a fun and unexpected way to serve two of fall’s most iconic flavors! 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 …

Total time

0 minutes




  • 1 mini pumpkin
  • ½ apple, peeled and chopped in small pieces (depending on the size of your pumpkin)
  • juice of lemon
  • 1 tbsp flour
  • 1 tbsp packed brown sugar
  • 2 tbsp oats
  • 2 tbsp walnuts
  • ½ tbsp butter


  1. Set the oven to 350F
  2. Cut the top off the pumpkin and hollow it out using a sharp spoon.
  3. 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.
  4. Dot with butter and bake for 30-40 minutes until the pumpkin is soft.
  5. Eat while hot, garnished with whipped cream.
  6. View the recipe instructions at The View From the Great Island

Contains allergens
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