Can I make the Brie Pumpkin with Spiced Maple Pumpkin Butter ahead of time?

Yes, you can assemble the dish a day in advance and refrigerate it until ready to bake. Just brush the pastry with the egg wash right before baking to ensure it crisps up beautifully.

Can I use a different type of cheese instead of Brie?

Absolutely! If you prefer a different cheese, goat cheese or camembert would make great alternatives. Both have a similar creamy texture and flavor profile that complements the pumpkin butter.

Can I freeze the baked Brie pumpkin?

While it's best served fresh, you can freeze the assembled, unbaked Brie for up to 2 months. Just bake it directly from the freezer, adding a few extra minutes to the baking time.

How long should I bake the Brie pumpkin?

Bake the Brie for about 20 minutes at 350ºF (180ºC) or until the puff pastry is golden brown and the Brie inside is melted. Keep an eye on it to avoid overbaking.

Brie Pumpkin with Spiced Maple Pumpkin Butter – Easy Fall Recipe

Name: Brie Pumpkin with Spiced Maple Pumpkin Butter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 wheel of Brie cheese (8 oz); 1 sheet of puff pastry; 2 tbsp maple syrup; 1/2 cup pumpkin puree; 1/4 cup apple cider; 1 tsp pumpkin pie spice; Pinch of salt; 1 egg (for egg wash); Butcher’s twine (optional, for shaping); Cinnamon stick (for garnish); Fresh sage leaves (for garnish)

Description

This Brie Pumpkin with Spiced Maple Pumpkin Butter combines creamy Brie wrapped in flaky puff pastry, topped with a sweet and spiced maple pumpkin butter. It’s the perfect fall appetizer, easy to make, and full of rich, comforting flavors.

Ingredients

Scale

1 wheel of Brie cheese (8 oz)
1 sheet of puff pastry
2 tbsp maple syrup
1/2 cup pumpkin puree
1/4 cup apple cider
1 tsp pumpkin pie spice
Pinch of salt
1 egg (for egg wash)
Butcher’s twine (optional, for shaping)
Cinnamon stick (for garnish)
Fresh sage leaves (for garnish)

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Instructions

Preheat the oven to 350°F (180°C).
In a saucepan, combine pumpkin puree, maple syrup, apple cider, pumpkin pie spice, and salt. Stir and cook over medium heat until the mixture thickens and becomes fragrant, about 15-20 minutes. Let it cool.
Roll out the puff pastry and cut into a circle. Place the first wheel of Brie on the pastry and spread 1 tbsp of the pumpkin butter on top. Add a smaller wheel of Brie and top with another 1 tbsp of pumpkin butter.
Wrap the pastry around the Brie, sealing the edges underneath. Flip it over and place it seam-side down.
Cut 6 pieces of butcher’s twine and wrap them around the Brie, tying them at the top to create a pumpkin shape. Brush the pastry with egg wash (whisk 1 egg with 1 tbsp water).
Bake for 20 minutes or until the pastry is golden brown and the Brie is melted inside.
Remove the twine and discard. Garnish with a cinnamon stick and sage leaves. Serve immediately.

Notes

For best results, use double-cream Brie for an extra creamy texture.
If you don’t have butcher’s twine, you can skip this step, but it helps form the pumpkin shape.
You can make the pumpkin butter ahead of time and refrigerate it until ready to use.
For a gluten-free version, substitute the puff pastry with a gluten-free alternative.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 300 kcal
Sugar: 12 g
Sodium: 220 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 30 mg