Baked Brie Pumpkin with Spiced Maple Pumpkin Butter
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This seasonal version of baked Brie, or Brie en croûte, is made with two wheels of Brie stacked to form the shape of a pumpkin then wrapped in puff pastry with homemade maple pumpkin butter. The baked Brie is brushed with egg wash and baked until golden brown on the outside and gooey inside. Also, I use a cinnamon stick and fresh sage leaves to complete the cheesy pumpkin!
Baked Brie Pumpkin with Spiced Maple Pumpkin Butter
Table of contents
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 is 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.
How to Make Baked Brie Pumpkin with Maple Pumpkin Butter
Step 1: Combine pumpkin butter ingredients.
Add the pumpkin purée, maple syrup, apple cider, pumpkin pie spices and salt to a small saucepan and stir to combine.
Step 2: Cook pumpkin butter.
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.
Step 3: Roll out puff pastry and cut 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. Also, use a 3” (7cm) round cookie cutter or a knife to cut the other wheel of brie into a slightly smaller circle.
Step 4: Stack Brie.
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.
Step 5: Wrap Brie.
Use a paring knife to trim the puff pastry into a circle. Then, wrap the edges up and around the puff pastry and pinch to seal it on the bottom then flip the wrapped brie over.
Step 6: Tie twine and brush egg wash.
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.
Step 7: Bake the Brie.
Place on a baking sheet and bake until golden brown, about 20 minutes.
Step 8: Serve.
Cut away the butchers twine and discard. Add the cinnamon stick to the top of the pumpkin and garnish with sage leaves. Serve hot.
Tips and Tricks for This Recipe
Swaps and Substitutions
- You can always substitute the homemade maple pumpkin butter for a store-bought version, apple butter or another favorite jam in this recipe.
- Rather than using puff pastry you can use crescent roll dough to make the baked brie like in this recipe here.
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).
Other Recipes to Try
If you enjoy this baked Brie pumpkin recipe, give these a try and follow me on Instagram:
Baked Brie Pumpkin with Spiced Maple Pumpkin Butter
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.
- Cut away the butchers twine and discard. Add the cinnamon stick to the top of the pumpkin and garnish with sage leaves. Serve hot.
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