Baked Brie Pumpkin with Spiced Maple Pumpkin Butter
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This festive baked Brie pumpkin is the ultimate fall appetizer. Two wheels of creamy Brie are stacked together, wrapped in buttery puff pastry, and filled with homemade maple pumpkin butter for a seasonal twist on classic Brie en croûte. Once baked, the pastry turns golden and crisp while the cheese inside becomes perfectly gooey and melty. To complete the pumpkin look, it’s finished with a cinnamon stick “stem” and fresh sage leaves, making it as stunning on the table as it is delicious to eat. This easy yet impressive appetizer is perfect for Thanksgiving, fall gatherings, or any holiday party. You can even add to my spooky Halloween charcuterie board!
Key Ingredients in This Recipe
- Brie – This recipe uses two wheels of Brie; one larger and one cut slightly smaller and stacked on top to form a pumpkin shape. Brie is washed rind cow’s milk cheese with a wonderful buttery flavor and creamy texture. When buying your cheese for this recipe look for a double cream Brie. Triple cream will be a bit too gooey for this baked Brie.
- Puff pastry – Store-bought puff pastry sheets are much easier to use than taking the time to make your own. It can be found in the frozen dessert section and comes in boxes of two sheets. It needs to be thawed in the refrigerator for 4 hours or at room temperature for 30 minutes. Also, rushing the thawing can cause the puff pastry to crack, and leaving it too long can keep it from puffing properly.
- Egg – The egg is mixed with a bit of water and brushed over the puff pastry to create a glossy and golden brown exterior.
- Pumpkin purée – Pumpkin purée, also known as canned pumpkin, is made from roasted pumpkin that has been blended to a smooth consistency and becomes the base of the pumpkin butter. It is made with no additional ingredients apart from the pumpkin so it is also easy to create your own from roasted, blended pumpkin.
- Pumpkin pie spice – Pumpkin pie spice or pumpkin spice is a blend made from cinnamon, ginger, nutmeg, allspice and cloves. Also, it’s used to add warming flavors to the pumpkin butter.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Try fig jam, apple butter, apricot jam or even cranberry sauce in place of the pumpkin butter for different seasonal flavors.
- Rather than using puff pastry you can use crescent roll dough to make the it like this baked brie with honey.
If You Don’t Have Butchers Twine
Six strands of butchers twine are tied around the puff pastry to shape the pumpkin. If you don’t have twine or string you can shape the puff pastry around the brie and use a paring knife to slightly indent the edges (without cutting through the dough).
How to Make Baked Brie Pumpkin with Maple Pumpkin Butter (Step-by-step)
Add the pumpkin purée, maple syrup, apple cider, pumpkin pie spices and salt to a small saucepan and stir to combine.
Cook over medium heat, stirring occasionally until the pumpkin butter smells fragrant and deepens in color, about 15 to 20 minutes. Then, remove from heat and let cool. Store refrigerated in an airtight container for up to a week.
Preheat the oven to 350ºF (180ºC). Unwrap the sheet of puff pastry, gently rolling it out with a rolling pin to get rid of any creases if needed. Also, use a 3” (7cm) round cookie cutter or a knife to cut the other wheel of brie into a slightly smaller circle.
Add one tablespoon (17g) of the pumpkin butter and top with one of the wheels of brie. Stack the larger circle on top and top with another tablespoon (17g) of the pumpkin butter.
Use a paring knife to trim the puff pastry into a circle. Then, wrap the edges up and around the puff pastry and pinch edges to seal it on the bottom then flip the wrapped brie over.
Wrap 6 pieces of butchers twine around the baked brie and tie at the top (to shape the pumpkin). Then, in a small bowl whisk together the egg and 1 tablespoon (15g) water to make the egg wash. Brush the puff pastry with the egg wash all over.
Place on a baking sheet and bake until golden brown, about 20 minutes. (Optional: Bake on parchment paper to cut down on mess!)
Cut away the butchers twine and discard. Add the cinnamon stick to the top of the pumpkin and garnish with sage leaves. Serve hot.
How to Prep this Recipe in Advance
The pumpkin butter can be made up to a week in advance. The Brie pumpkin can be assembled and wrapped in the dough up to a day in advance. Cover and refrigerate to store then brush with egg wash just before baking and bake as directed below.
Frequently Asked Questions
The pumpkin butter can be made up to a week in advance. The Brie pumpkin can be assembled and wrapped in the dough up to a day in advance. Cover and refrigerate to store then brush with egg wash just before baking and bake as directed below.
Pair it with crackers, toasted baguette slices, apple wedges or grapes. It can be served on it’s own as an appetizer or paired with other elements of a cheese and charcuterie board.
Yes! Homemade maple pumpkin butter adds a special touch, but store-bought pumpkin butter or apple butter works as a quick shortcut.
Stacking two wheels gives it the pumpkin shape and plenty of gooey cheese, but you can use just one wheel for a smaller, more squat version.
Try fig jam, apple butter, apricot jam or even cranberry sauce in place of the pumpkin butter for different seasonal flavors.
Other Recipes to Try
If you enjoy this baked Brie pumpkin recipe, give these a try and follow me on Instagram:
Made this baked Brie pumpkin? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Baked Brie Pumpkin with Spiced Maple Pumpkin Butter
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Ingredients:
For the pumpkin butter:
- 1 (15-ounce) can pumpkin purée
- ¼ cup maple syrup
- ½ cup apple cider
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon kosher salt
For the baked brie:
- 1 sheet puff pastry, thawed
- 2 (8-ounce) wheels brie cheese
- 1 large egg
- 1 cinnamon stick
- 2 medium sage leaves
Instructions:
For the pumpkin butter:
- Add the pumpkin purée, maple syrup, apple cider, pumpkin pie spices and salt to a small saucepan and stir to combine.
- Cook over medium heat, stirring occasionally until the pumpkin butter smells fragrant and deepens in color, about 15 to 20 minutes. Remove from heat and let cool. Store refrigerated in an airtight container for up to a week.
For the baked brie:
- Preheat the oven to 350ºF (180ºC). Unwrap the sheet of puff pastry, gently rolling it out with a rolling pin to get rid of any creases if needed. Use a 3” (7cm) round cookie cutter or a knife to cut the other wheel of brie into a slightly smaller circle.
- Add one tablespoon (17g) of the pumpkin butter and top with one of the wheels of Brie. Stack the larger circle on top and top with another tablespoon (17g) of the pumpkin butter.
- Use a paring knife to trim the puff pastry into a circle. Wrap the edges up and around the puff pastry and pinch to seal it on the bottom then flip the wrapped brie over.
- Wrap 6 pieces of butchers twine around the baked brie and tie at the top (to shape the pumpkin).
- In a small bowl whisk together the egg and 1 tablespoon (15g) water to make the egg wash. Brush the puff pastry with the egg wash all over.
- Place on a baking sheet and bake until golden brown, about 20 minutes. (Optional: Bake on parchment paper to cut down on mess!)
- Cut away the butchers twine and discard. Add the cinnamon stick to the top of the pumpkin and garnish with sage leaves. Serve hot.
Notes:
Nutrition:
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Hey Kylie! Do you think I could assemble the Brie pumpkin a couple hours in advance, keep it in the fridge, and cook later that day?
Yes absolutely Emily! I recommend keeping it in the fridge on the baking sheet or parchment paper you plan on baking it on so you don’t have to deal with transfer! Hope you enjoy!!