Baked Apple Stuffed with Pumpkin Pie and Hocus Pocus

Growing up, me, my sister and my neighbor Charlotte would love to watch Hocus Pocus.  Sometimes we would watch it even when it wasn't Fall or Halloween.  It's been a few years since I watched it, and I was feeling quite nostalgic so I decided to buy it off eBay!  One of my best ideas yet!!  I invited several of my girlfriends over the day before Halloween, some who had never seen Hocus Pocus before and we watched the movie.  I made a special dessert invention for the occasion:

Prep: 30 mins
Cooking: 1 hour and 30 mins
Yields: 12 servings

Ingredients For Pie Filling:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk (I used Fat Free)

Ingredients For Baked Apples:
6 apples (I used Gala)
1 1/2 tbsp of brown sugar
3 tbsp of butter

Whipped cream or Vanilla Ice Cream (optional)
1 cup of crushed Graham Crackers


To prevent extra watery apples mixed with pie filling, I chose to bake them separately and actually made the pumpkin pie filling a day ahead of time.  I just warmed it up when I was ready to use it.

For Pumpkin Pie Filling:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into a small glass baking dish.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. 

For Baked Apples:
Wash Apples, Cut in half and Remove core.  Place into a large glass baking dish with about 1 inch of water.  I suppose you could use apple cider instead, the liquid will help the apples get soft and not get stuck to the dish.  Add a 1/4 tbsp of butter and 1/8 tbsp of brown sugar to each apple.  Bake at 350° F for 30 to 40 minutes, until golden and soft.

SERVE with a scoop of ice cream, top with Graham Cracker crumbs and a dash of cinnamon!