Baked Brie  Pumpkin with  Maple Pumpkin Butter

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 pumpkin butter

Cook over medium heat, stirring occasionally until the pumpkin butter smells fragrant and deepens in color, about 15 to 20 minutes.


Roll out puff pastry

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.


Cut Brie

Also, use a 3” (7cm) round cookie cutter or a knife to cut the other wheel of brie into a slightly smaller circle.


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 tbsp  (17g) of the  butter.


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  wrapped brie over.


Tie twine

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.


Bake the Brie

Place on a baking sheet and bake until golden brown, about 20 minutes.


Serve the Brie

Cut away the butchers twine and discard. Add the cinnamon stick to the top of the pumpkin and garnish with sage leaves. Serve hot.