The Prettiest Pumpkin-Shaped Baked Brie

This pumpkin-shaped baked brie with pumpkin butter, maple candied pecans, and flaky puff pastry is everything you need in a fall appetizer. It’s amazing on its own with a side of seedy crackers, but it would also be beautiful on a fall charcuterie board. And don’t stress, the pumpkin shape is super easy to do. All you need is some kitchen twine!

Author: Sunday Table

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 12 servings

Calories: 354 kcal per serving

Ingredients

2 cups - pecan halves
½ cup - pure maple syrup
1 ½ teaspoons - pumpkin pie spice
¼ tsp - cayenne
¼ tsp - Kosher salt
1 pinch - black pepper
1 - egg
All-purpose flour
1 sheet - puff pastry
⅓ cup - pumpkin butter
1 tsp - finely chopped fresh sage
8 ounces wheels - wheel of brie cheese
½ cup - candied pecans
Raw sugar
Crackers, crusty bread, grapes, etc.

Instructions

Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper and set aside.
Then, add the pecans, maple syrup, pumpkin pie spice, cayenne, salt, and pepper to a medium bowl. Toss until the pecans are completely glazed. Then, spread the pecans in an even layer on the prepared sheet pan. (The maple syrup will puddle in the center. That's ok!)
Bake the pecans for 7 minutes. Stir well, and then bake for another 5-6 minutes until the syrup is thick and the pecans are toasted. (Watch the pecans like a hawk during the second bake because they will burn quickly!) Let the pecans cool completely on the pan until the syrup is completely hardened. Break the pecans into pieces.
Line a sheet pan with parchment paper. Then, whisk the egg with 1 Tablespoon (15 milliliters) of water to create an egg wash. Set aside.
Lightly dust a work surface with all-purpose flour and unroll the sheet of puff pastry on top. Roll the puff pastry into an 11-12-inch square. Then, use a sharp paring knife or pizza cutter to round off the edges, so you have a big circle. Reserve the puff pastry scraps for the stem and leaves.
Spoon the pumpkin butter into the center of the puff pastry circle, about the same size as the wheel of brie. Sprinkle the fresh sage and chopped candied pecans over the pumpkin butter, and then place the cold wheel of brie on top.
Use a pastry brush to brush the edges of the puff pastry circle with egg wash. Then, gently wrap the wheel of brie in the pastry, making sure the cheese is completely covered. (Don't pull the pastry too tight, or it could tear.) Seal the pastry very well to ensure it doesn’t pop open in the oven.
Next, cut 4 long strings of twine (about 18-20 inches each) and criss-cross them into a star pattern. Place the brie seam-side up in the middle of the twine “star”. Then, grab one of the pieces of twine, one side in each hand. Tie the twine into a knot up and around the brie (like a present). Repeat with the 3 remaining strings to create the ridges of the pumpkin. Flip the pumpkin so the seam is on the bottom.
Preheat the oven to 400°F (200°C). Transfer the pumpkin to the prepared sheet pan, and refrigerate it while the oven is preheating (about 15-20 minutes).
Use a small leaf cookie cutter to cut a few leaf shapes out of the remaining puff pastry. Then, take a couple of strips of puff pastry (2-3 inches) and seal the ends to create a thicker rope of pastry. Twist the pastry rope to create a stem. Place the stem and leaves on the pan in the fridge as well.
Once the oven is hot, brush the entire pumpkin, leaves, and stem with the remaining egg wash and sprinkle everything with a light dusting of raw sugar. Bake the pumpkin for 17-20 minutes or until the pastry is golden brown.
Let the brie set for 3-5 minutes. Then push the stem into the center of the pumpkin and garnish with the pastry leaves. Let the pumpkin cool for another 15 minutes, and then serve immediately with crackers, bread, fruit, etc.

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