Combine ingredients for 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.
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 tbsp (17g) of the 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 to seal it on the bottom then flip wrapped brie over.
Wrap 6 pieces of butchers twine around the baked brie and tie at the top. In a small bowl whisk together the egg and 1 tbsp (15g). Brush the puff pastry with the egg wash.
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.