This festive Fall Pumpkin Baked Brie is the perfect appetizer or centerpiece for your charcuterie board. Flaky puff pastry baked with creamy brie cheese and pumpkin butter or fig jam is the perfect salty sweet combination.
Bring on all of the Fall festivities, apple picking, and pumpkin patches. I am here for all of them.
We try to travel every year to experience true Fall weather since Arizona is still hitting 100 degrees daily. Apple picking in Vermont was downright heavenly and this year we are celebrating Fall in a cozy cabin in Utah.
Since we have a ton of family and friends in Utah, we entertain every single night and this will definitely be the star of the charcuterie board.
Why you will love this Pumpkin Baked Brie:
It is so cute and festive and perfect for any Fall gathering.
Cheese + Puff pastry is always the answer. Warm brie is WAY better than cold brie.
Ingredients:
There are only 4 ingredients needed to make this festive pumpkin baked brie appetizer.
- Puff Pastry Sheet — I suggest using the Pepperidge Farm’s Puff Pastry sheets. You can find them in the freezer section at your local grocery store.
- Brie Cheese — use a round wheel of brie cheese found in the cheese section. The 8-ounce-sized brie works perfectly.
- Pumpkin Butter or Fig Jam — for true Fall flavors, I suggest using sweet pumpkin butter. You can also use any type of jam.
- Egg — this is for the egg wash which helps to keep it from drying out and also creates the perfect sheen.
- Top of Pumpkin Brie — a cinnamon stick, cheese twist of thick pretzel and fresh sage leaf.
You will also need some type of baker’s twine to make the indentions in the pumpkin while baking.
Instructions — Step by Step:
- Preheat oven to 375 degrees. Prepare the puff pastry. If using frozen puff pastry sheets, remove them from the freezer and let them defrost according to package instructions.
- Place the puff pastry on a parchment paper-lined baking sheet. Place the jam in the center of the puff pastry and place the brie round on top.
- Wrap the puff pastry around the brie and pinch the edges to seal it. Cut about 6 strings of baker’s twine and begin tying them around the wrapped brie to form a pumpkin. I suggest tying each one tight enough to make an indention in the puff pastry.
- Brush egg wash around the pastry sheet and then bake in the oven for about 18-20 minutes or until the puff pastry is a light golden brown color.
- Allow the brie to cool for several minutes and then carefully cut and remove the strings. Place the cinnamon stick in the center to resemble a pumpkin stem and the sage leaf.
- Serve warm with french baguettes, cheese, crackers, grapes, or sliced apples.
Top Tip:
Let the puff pastry thaw at room temperature for 25-30 minutes which allows it to soften and wrap easily around the brie cheese.
Substitutions and Variations:
- You can use pumpkin butter or any of your favorite jam flavors. I suggest using cherry jam, strawberry jam, fig jam, blackberry jam, or apricot jam.
Storing and Making Ahead:
Since puff pastry is flaky, it is best served warm, within hours of baking it.
How do I know when baked brie is done baking?You will know baked brie in puff pastry is done baking by watching the puff pastry change to a light golden brown color. This will signal that it is done baking and perfectly crispy.
What should I serve with this Pumpkin Baked Brie?Serve it with your favorite types of crackers, fresh fruit like grapes and apples, cheddar cheese, dried sweetened orange slices (can be found at Trader Joe’s) or dried apricots.
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Preheat oven to 375 degrees. Prepare the puff pastry. If using frozen puff pastry sheets, remove them from the freezer and let them defrost according to package instructions.
Place the puff pastry on a parchment paper-lined baking sheet. Spread the jam in the center of the puff pastry and place the brie round on top.
Wrap the puff pastry around the brie and pinch the edges to seal it. Cut about 6 strings of baker’s twine and begin tying them around the wrapped brie to form a pumpkin. I suggest tying each one tight enough to make an indention in the puff pastry.
Brush egg wash around the pastry sheet and then bake in the oven for about 18-20 minutes or until the puff pastry is a light golden brown color.
Allow the brie to cool for several minutes and then carefully cut and remove the strings. Place the cinnamon stick in the center to resemble a pumpkin stem and the sage leaf.
Serve warm with french baguettes, cheese, crackers, grapes, or sliced apples.
Calories: 298kcal, Carbohydrates: 20g, Protein: 9g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.003g, Cholesterol: 52mg, Sodium: 266mg, Potassium: 78mg, Fiber: 1g, Sugar: 5g, Vitamin A: 202IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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