Nothing says fall entertaining quite like this Pumpkin Baked Brie! Warm, flaky puff pastry wrapped around creamy Brie and sweet pumpkin butter-tied up with twine to look just like a little pumpkin. It's festive, elegant and the easiest appetizer you'll make this season!
Nothing says fall entertaining quite like this Pumpkin Baked Brie! Warm, flaky puff pastry wrapped around creamy Brie and sweet pumpkin butter-tied up with twine to look just like a little pumpkin. It's festive, elegant and the easiest appetizer you'll make this season!
As soon as the temperatures drop and the pumpkins appear, I am ready to bake all the cozy recipes-starting with this Pumpkin Baked Brie. This easy fall appetizer looks impressive but comes together with just a few ingredients. A wheel of Brie is wrapped in puff pastry, filled with pumpkin butter and baked until golden and gooey. Shaped and tied to resemble a pumpkin, it's the perfect centerpiece for your fall gathering or the star of a seasonal charcuterie board. Serve it warm with crackers, apple slices, meats and other cheeses and watch it disappear!
Ingredients You Will Need
- Brie Wheel: Use a 7-8ounce round of Brie for the best results. You can leave the rind on, it helps hold it together while baking.
- Puff Pastry: Store-bought puff pastry makes this recipe super easy. Be sure to thaw it before using.
- Pumpkin Butter: Adding the perfect touch of fall flavor and sweetness. Other fruit butters or jams work great as well!
- Egg Wash: Made with 1 egg and 1 tablespoon of water. Brush on the puff pastry for a golden brown look.
- Twine: Kitchen-safe twine helps create the pumpkin shape. Don't skip this…it is the secret to make the cute presentation.
Steps to Make the Adorable Pumpkin Baked Brie
- Preheat the oven: Set your oven at 350 degrees F and line a baking sheet or baking dish with parchment paper.
- Roll out the puff pastry: Place the puff pastry on the parchment paper and spread the pumpkin butter to be about the same size as the brie wheel and place the brie on top of the pumpkin butter
3. Wrap it up: Bring the puff pastry edge up and over the Brie, pinching the dough together. Flip the wrapped brie over so the flat surface is on top
4. Shape the Pumpkin: Using the kitchen twine, tie the twine around the brie to create the sections of a pumpkin (4-6 pieces of twine)
5. Brush with Egg Wash: Whisk the egg and brush the puff pastry to add a golden shine
Bake: Bake the wrapped brie for 35 minutes or until the puff pastry is light golden brown
Cool and Garnish: Let the baked brie rest for 5 minutes, remove the twine and garnish with a cinnamon stick and sage leaf. Serve immediately and enjoy!
Tips and FAQS for Making the Best Pumpkin Baked Brie
- Work with Cold Puff Pastry: Make sure that the puff pastry is defrosted but still cold. If the puff pastry gets to warm it will lose its shape and be very sticky.
- Use parchment paper: When you are wrapping the brie, place the puff pastry on parchment paper so you can transfer it to a baking sheet easily.
- Serve Immediately: Baked Brie is best enjoyed warm and gooey right out of the oven!
- Garnish: After baking, add a cinnamon stick and a sage leaf to create the perfect pumpkin
Yes! You can assemble the brie (wrapped and tied up) 24 hours in advance. Keep it covered and then make right before you are ready to serve it!
Absolutely! Any fruit butters or jams are great with brie…try apple butter, apricot jam or fig jam.
Serve your Pumpkin Baked Brie with crackers or add it to your fall charcuterie board.
Wrap any leftovers in an airtight container and refrigerate for up to 2 days. Reheat in the oven at 350 degrees until warm and melted.
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Fall Appetizer: Pumpkin Baked Brie
Ingredients
- 1 Sheet Puff Pastry Thawed
- 1 8 ounce Brie Wheel
- ¼ Cup Pumpkin Butter
- 1 Egg Whisked
- 1 Sage Leaf
- 1 Cinnamon Stick
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper
- Lay the puff pastry on the parchment paper and spread the pumpkin butter in the center (about the same size as the brie wheel)
- Place the brie wheel on top of the pumpkin butter
- Wrap the puff pastry around the brie and pinch the edges to seal
- Flip the puff pastry wrapped brie over so the flat surface is on top and wrap the kitchen twine around the brie to create the pumpkin indentions.
- Brush the puff pastry with the whisked egg using a pastry brush
- Bake for 35 minutes or until the puff pastry is a light golden color
- Allow the Baked Brie to cool for 5 minutes and then carefully cut and remove the twine from the baked brie
- Garnish with a cinnamon stick and sage leaf to create the pumpkin design
- Serve immediately! Enjoy!
Nutrition
