Pumpkin Baked Brie
Pumpkin Baked Brie
Ingredients
For the Pumpkin Mixture
- 1/2 cup canned pumpkin puree
- 1 tablespoon light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
For the Baked Brie
- 1 round of brie cheese, 8-ounce, rind left on
- 1 sheet frozen puff pastry, thawed, approximately 10x10 inches
- 1 egg, large
- 1 teaspoon water
For Serving
- 1/4 cup chopped pecans, toasted
- 2 tablespoons maple syrup, or as needed
- crackers, or baguette slices, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine the pumpkin puree, light brown sugar, ground cinnamon, ground nutmeg, and salt. Mix well until all ingredients are thoroughly incorporated.
⏱️ 3 min
- 3
Unroll the thawed puff pastry sheet onto the prepared baking sheet. Place the round of brie cheese directly in the center of the puff pastry.
⏱️ 2 min
- 4
Evenly spread the pumpkin mixture over the top of the brie cheese, leaving a small border around the edges of the cheese.
⏱️ 2 min
- 5
Carefully fold the puff pastry edges up and over the brie, enclosing it completely. Pinch the seams together to seal the pastry, trimming any excess dough if necessary to create a neat package.
⏱️ 5 min
- 6
In a small bowl, whisk together the large egg and 1 teaspoon of water to create an egg wash. Brush the top and sides of the puff pastry-wrapped brie with the egg wash. This will give it a beautiful golden-brown color and shine.
⏱️ 3 min
- 7
Bake for 20 to 25 minutes, or until the puff pastry is golden brown and puffed, and the brie cheese is melted and gooey inside. Keep an eye on it to prevent over-browning.
⏱️ 25 min•🌡️ 400
- 8
Carefully transfer the baked brie to a serving platter. Drizzle with maple syrup and sprinkle with toasted chopped pecans. Serve immediately with crackers or baguette slices.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Baked Brie
Ingredients
For the Pumpkin Mixture
- 1/2 cup canned pumpkin puree
- 1 tablespoon light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
For the Baked Brie
- 1 round of brie cheese, 8-ounce, rind left on
- 1 sheet frozen puff pastry, thawed, approximately 10x10 inches
- 1 egg, large
- 1 teaspoon water
For Serving
- 1/4 cup chopped pecans, toasted
- 2 tablespoons maple syrup, or as needed
- crackers, or baguette slices, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine the pumpkin puree, light brown sugar, ground cinnamon, ground nutmeg, and salt. Mix well until all ingredients are thoroughly incorporated.
⏱️ 3 min - 3
Unroll the thawed puff pastry sheet onto the prepared baking sheet. Place the round of brie cheese directly in the center of the puff pastry.
⏱️ 2 min - 4
Evenly spread the pumpkin mixture over the top of the brie cheese, leaving a small border around the edges of the cheese.
⏱️ 2 min - 5
Carefully fold the puff pastry edges up and over the brie, enclosing it completely. Pinch the seams together to seal the pastry, trimming any excess dough if necessary to create a neat package.
⏱️ 5 min - 6
In a small bowl, whisk together the large egg and 1 teaspoon of water to create an egg wash. Brush the top and sides of the puff pastry-wrapped brie with the egg wash. This will give it a beautiful golden-brown color and shine.
⏱️ 3 min - 7
Bake for 20 to 25 minutes, or until the puff pastry is golden brown and puffed, and the brie cheese is melted and gooey inside. Keep an eye on it to prevent over-browning.
⏱️ 25 min•🌡️ 400 - 8
Carefully transfer the baked brie to a serving platter. Drizzle with maple syrup and sprinkle with toasted chopped pecans. Serve immediately with crackers or baguette slices.
⏱️ 5 min