Baked Brie Pumpkin with Spiced Maple Pumpkin Butter
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.
Servings 8
Calories 207kcal
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.
Video
Notes
Try fig jam, apple butter, apricot jam or even cranberry sauce in place of the pumpkin butter for different seasonal flavors.
Nutrition
Calories: 207kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 123mg | Potassium: 53mg | Fiber: 1g | Sugar: 6g | Vitamin A: 53IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg
