Pumpkin-Shaped Baked Brie Pastry

Pumpkin-Shaped Baked Brie in Puff Pastry is a show-stopping appetizer that combines gooey rich brie with flaky golden pastry and a hint of sweet jam all styled as an adorable pumpkin. This is my go-to crowd-pleaser for fall gatherings and special holidays bringing elegance to the table with barely any fuss.

The first time I made this was for a Halloween party and it disappeared before I could even put out the crackers. Now it is my signature holiday appetizer by special request each year.

Ingredients

• Brie cheese wheel: The star of the show Look for a triple-cream brie for extra creaminess The rind is totally edible and melts beautifully
• Fig jam or honey or apricot preserves: This adds a subtle sweetness Choose one with a smooth texture for easy spreading
• Chopped toasted pecans: Optional but brings a lovely crunch Opt for fresh pecans so the taste is buttery and not bitter
• Frozen puff pastry sheet: Convenience at its best Thaw it in the fridge overnight and always check for all-butter puff pastry for the flakiest result
• Egg: For an irresistible golden color Use fresh eggs for best shine and color
• Cinnamon stick: This becomes the pumpkin stem Choose whole sticks with a sweet aroma
• Fresh sage leaves: Adds fragrance and a touch of green Only a few needed Pick leaves that look velvety and firm

Instructions

Preheat and Prep:

Preheat the oven to four hundred degrees Fahrenheit or two hundred degrees Celsius and line your baking sheet with parchment paper This will prevent sticking and make cleanup a breeze

Roll Out the Pastry:

On a lightly floured clean countertop use a rolling pin to roll out the thawed puff pastry into a square about twelve inches wide Aim for even thickness so it bakes up uniformly

Prepare the Brie Filling:

Lay the whole wheel of brie right in the center of the pastry Gently spread a layer of your fig jam right on top of the brie Use a small offset spatula or the back of a spoon If using pecans sprinkle those in an even layer right on top of the jam

Wrap the Brie:

Gather the puff pastry up and over the brie using your hands Make gentle pleats around the wheel as you go This ensures a tidy bundle and the pastry bakes up evenly Pinch the gathered top together to seal in all that goodness

Shape the Pumpkin:

Cut four to six pieces of kitchen twine each long enough to wrap around the brie bundle Tie the pieces evenly spaced over the pastry This creates the ridged pumpkin effect Trim any extra string ends so nothing burns in the oven

Brush and Bake:

Beat an egg in a small bowl and use a pastry brush to cover the entire pastry bundle Be generous so the color turns out deeply golden Bake on your prepared sheet for twenty to twenty five minutes The pastry should be puffed and deeply golden all over

Finishing Touches:

Let your pumpkin brie cool about five to ten minutes so the cheese sets slightly and stays gooey but does not gush out Snip away the kitchen twine carefully Insert a cinnamon stick straight down into the top as the stem and tuck a few fresh sage leaves where you like for vines

Serve:

Carefully transfer your pumpkin brie to a platter Serve it warm with crackers fresh baguette slices or apple wedges

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Each bite is creamy salty sweet and flaky Brie is one of my all-time favorite cheeses I love how it melts in the center and turns almost fondue-like inside the pastry My kids always argue over who gets the cinnamon stick stem at the end because it smells like dessert

Storage Tips

Let leftovers cool to room temperature and wrap in foil or an airtight container Store in the fridge up to two days To reheat slice off only what you need and warm in a low oven for maximum crispness The microwave works in a pinch but it softens the pastry If you want to get ahead assemble the whole bundle and refrigerate overnight then bake just before serving

Ingredient Substitutions

Swap in camembert for brie if you want a slightly earthier flavor Try raspberry or apple jam for a tangier twist or honey for a classic sweet note Skip the nuts for allergy-friendly gatherings or use toasted walnuts for a different crunch

Serving Suggestions

Serve with apple or pear slices for a sweet contrast Good rustic crackers and thinly sliced fresh baguette are ideal for scooping up all the melted cheese This pairs beautifully with sparkling apple cider or a light Pinot Noir

Save

For an even deeper flavor sprinkle a bit of brown sugar over the jam before wrapping it up I learned this little upgrade from my aunt and it has become my secret touch

Recipe FAQs

→ How do I achieve the pumpkin shape?

Wrap the pastry-covered brie with several pieces of kitchen twine, spaced evenly, to create distinct ridges. Remove the twine after baking for a realistic pumpkin look.

→ Can I substitute another jam or filling?

Yes, try raspberry, apple, or apricot preserves. Dried cranberries or walnuts can also add extra flavor and texture.

→ What should I serve with baked brie pastry?

Crisp crackers, sliced baguette, or apple slices pair well. Choose neutral options to complement the rich brie and sweet filling.

→ How do I prevent the pastry from becoming soggy?

Use a baking sheet lined with parchment paper and bake until deep golden brown. Allow brie to cool slightly before serving for best texture.

→ Is this dish suitable for vegetarians?

Yes, it's vegetarian if made with puff pastry containing no animal-derived ingredients. Check product labels for assurance.

→ Can I prepare this appetizer ahead of time?

Assemble in advance and refrigerate, then bake just before serving for fresh flavor and ideal texture. Reheat briefly if needed.