It’s FALL, Y’ALL! The cooler weather and the approaching holiday season welcome in some of my favorite ingredients – apples, cinnamon, eggnog, cranberry, and oh yes – pumpkin! As we plan for all of the festivities and gatherings that November and December bring, I’m always thinking of ways to take some of my favorite, tried-and-true dishes and incorporate some seasonal flair. This recipe is the perfect example of that! It is a twist on my beloved baked brie, which can be customized for any season. My swapping out the jam/compote, nuts, and sugar, you can create a version of this for any time of year.

So, please enjoy this wonderful version that includes my favorite fall ingredient, PUMPKIN! It is also made in the shape of a pumpkin which adds that extra-special presentation. However, it you’re feeling intimidated, simply wrapping the brie in the puff pastry without shaping it into the pumpkin is perfectly fine, as that’s how I typically execute this dish throughout the year. Give it a try – I believe it you!

Pumpkin Baked Brie

Ingredients:

• 1 puff pastry sheet (Pepperidge Farms), defrosted
• 3 Tbsp pumpkin butter (or jam of your choice)
• 2 Tbsp brown sugar
• 1/4 cup pecans, chopped
• 8 ounce wheel brie cheese
• 1 large egg, whisked
• Cinnamon stick & sage leaf
• Baker’s Twine

Directions:

Preheat oven to 375 degrees. Place the puff pastry on a parchment paper-lined baking sheet. Cut the rectangle pastry into a square (this will leave a little excess trim you will not use) and then pull it a big to stretch slightly larger. Place the brie in the center of the square. Spread the jam on top of the brie and top with brown sugar and pecans. 

Wrap the puff pastry up around the brie and pinch the edges to seal it on top. Cut about 6 strings of baker’s twine and begin tying them around the wrapped brie to form a pumpkin, 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 20 minutes or until the puff pastry is a light golden brown color (may take as much as 25 mins). 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. Happy holidays!

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