PUMPKIN-SHAPED BAKED BRIE WITH PUMPKIN SPICE & MAPLE
PUMPKIN BRIE. That looks like a pumpkin!
Too cute to eat? Almost. But once you cut into that flaky, sugar-dusted crust and hit molten brie laced with pumpkin spice and maple … all bets are off.
This festive twist on baked brie is wrapped in puff pastry is filled with a cozy blend of pumpkin purée, homemade pumpkin spice, and a drizzle of maple syrup. It’s then shaped into a pumpkin by using kitchen twine. It bakes into a golden showpiece with a crisp sugary crust, and with its cinnamon stick and sage leaves finishing touches, it looks like it was plucked straight from a Pinterest board. Perfect for fall dinner parties, Thanksgiving starters, or just because your cheese deserves a Halloween costume too.
PUMPKIN-SHAPED BAKED BRIE WITH PUMPKIN SPICE AND MAPLE
It looks like a pumpkin AND it tastes like on too! This is the perfect fall gathering appetizer to pair with wine.
Ingredients
Instructions
- Preheat your oven to 400ºF. Line a baking sheet with parchment paper.
- In a small bowl, mix the pumpkin purée, pumpkin spice mix (here's my quick and easy homemade recipe), and maple syrup until smooth.
- Roll out the puff pastry dough on a clean surface. Use the lid of the brie wheel to gently score a circle in the center — this is your filling zone.
- Spread the pumpkin mixture in a thick, even layer inside the scored circle. Place the brie directly on top.
- Carefully fold the puff pastry edges up and over the brie, overlapping slightly to seal the cheese and filling inside.
- Use kitchen twine to loosely wrap around the dough-covered brie, criss crossing like you would a present, dividing it into eight equal sections like a pumpkin. Tie securely and trim the excess twine.
- Brush the pastry with the beaten egg, then coat the entire surface with a generous layer of demerara sugar. I like to use my hands to cup the sugar and then press it directly into the dough.
- Transfer to the prepared baking sheet and bake for about 1 hour, or until the pastry is deeply golden brown. Keep an eye on it — if parts begin to over-brown, tent loosely with foil.
- Let it cool slightly, then carefully cut and remove the twine.
- Insert a cinnamon stick into the top middle of your baked brie to create a pumpkin stem. Then, tuck the sage leaves partway into the same hole for a leafy finish.
