Written by SAMY SMITH
This Pumpkin Baked Brie is the ultimate easy yet elegant appetizer. If you’re searching for a show-stopping dish that looks impressive but is secretly simple, this recipe is your answer for fall parties, Thanksgiving dinners, or any cozy holiday gathering.
It delivers the perfect blend of sweet and savory flavors, combining creamy, melted brie cheese with rich pumpkin butter and a hint of warm spice, all baked to golden perfection. This dish is designed to be a stunning centerpiece that requires minimal effort, making it the ideal solution for a last-minute party snack that feels anything but rushed. Your guests will love this warm, shareable treat!
For more crowd-pleasing appetizers, these Crispy Potato Stacks are another fantastic option that will disappear from the plate.
How To Make Brie in Puff Pastry
Alright, so here’s the gist. You grab a wheel of brie, and you whack it in the center of a sheet of puff pastry—store-bought is perfect, by the way. Don’t go hunting some fancy French dough unless you’re just in it for bragging rights. You wrap the brie up like a little present. Getting those edges snug and tight is key so everything bakes up melty in the middle, golden on the outside.
Now, don’t skip the chilling step before baking the brie. Without it, your brie basically oozes everywhere. Ask me how I know (it was tragic). If you want a “wow” moment, twist a piece of leftover dough and stick it right on top for that classic pumpkin shape. Before you know it, that flaky crust will be puffing up in the oven while your kitchen smells all buttery and ridiculous. If you’ve ever tried puff pastry with savory stuff like these sausage rolls, you’ll know why this works.
| Ingredient | Quantity | Notes |
|---|---|---|
| Brie Cheese | 1 wheel (8 oz) | Best when cold for wrapping. |
| Puff Pastry | 1 sheet | Ensure it’s thawed but cold. |
| Jam | 1/4 cup | Apricot or fig are great choices. |
| Egg (beaten) | 1 | For an egg wash to create shine. |
| Flour | Small amount | Dust surface to prevent sticking. |
| Cotton Twine | 1 piece | To create pumpkin ridges. |
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Five Easy Steps to Make Pumpkin-Shaped Baked Brie with Jam
Never done this before? You’re in for a treat. Promise it won’t be a disaster.
First, set your oven to 400 degrees. Let your brie chill in the fridge so it’s easier to handle. Roll out your puff pastry so there’s room to fold it all around the brie.
Next, plop the brie in the center (it feels fancy already) and slather some jam on top. Apricot and fig are my front runners. Fold the dough all around the brie so you’ve got a fat little pillow. Pinch the seams tight—otherwise goo will escape (trust me, clean-up is no joke).
Now, grab some twine. Wrap it gently over the dough ball so it forms those pumpkin ridges. I know, it sounds trickier than it really is. Brush that beauty with an egg wash. Into the oven it goes until it’s all golden puffed-up glory. Snip the twine off (carefully—sometimes things stick), and you’ve got the pumpkin shape like a five-star restaurant.
See, not so scary? And if it’s a little lopsided, people will love it anyway.
What ingredients you need to make pumpkin Baked Brie
For this Pumpkin Baked Brie, you don’t actually need much. Here’s what’s always on my shopping list:
- One whole wheel of brie (about 8 ounces works best)
- One sheet of puff pastry (thawed but still cold)
- Your jam of choice (fig, apricot, or orange marmalade—sky’s the limit)
- 1 Egg, beaten (makes it all shiny and golden)
- A little all-purpose flour (so the dough doesn’t stick to everything)
- Cotton twine (to create the pumpkin look)
- Optional: a tiny piece of pretzel stick or cinnamon stick for the “stem”
That’s it. If you want to throw in some chopped nuts or herbs inside, nobody’s stopping you. Pro tip: Always taste your jam first. Too sweet? Thin it out with a drop of lemon juice. For helpful info about healthy cheese and serving sizes at gatherings, visit the USDA dairy guide.
Tips for success making pumpkin shaped baked brie
Couple things I wish someone had just said out loud the first time I tried this Pumpkin Baked Brie. Cold brie is best for wrapping—it keeps its shape. But don’t freeze it. If your puff pastry gets too warm, stick it in the fridge for a few minutes.
The other trick: wrap the dough tightly but not too tight with the twine. Otherwise you’re left with a weird, uneven pumpkin. I like to bake it on parchment—it makes for easier clean-up and nothing gets welded to your pan.
When you slice into it, wait at least 10 minutes after coming out of the oven (hardest part…). This keeps things from running all over the place, which, okay, might still happen a little. Even if it’s messy, it eats well. Nobody’s complaining.
A few other pumpkin recipes to make
Need more pumpkin ideas? Join the club. Seems like from September on, I’m cooking with pumpkin a lot.
- Pumpkin soup with crunchy croutons is always a hit at my place.
- Try pumpkin ravioli if you’re feeling adventurous (I cheat with wonton wrappers).
- Can’t go wrong with pumpkin bread (extra cinnamon, please).
- For something sweet, pumpkin muffins are good for breakfast, dessert, snacking—just good anytime.
It’s true, not everything needs to be pumpkin flavored, but fall makes these taste extra right.
Common Questions
Q: Can I use something besides jam?
A: Totally. Try cranberry sauce or a dollop of spiced apple butter for a twist.
Q: What if my brie leaks in the oven?
A: It happens. Let it cool a few minutes, then smush it back together before serving. It’ll still taste awesome.
Q: Can I prep this ahead?
A: Yes! Wrap it up and keep in the fridge a few hours before baking. Add the egg wash right before it hits the oven.
Q: What nuts work best as an add-in?
A: Toasted pecans or walnuts mixed with the jam are fantastic.
Q: Is the twine really necessary?
A: Only if you want the true pumpkin effect. Otherwise, just bake it without and call it rustic.
Let’s eat this pumpkin-shaped magic!
Nothing says “come in, stay awhile” like slicing into fresh Pumpkin Baked Brie, jam melting, steam puffing up. I’m betting you’ll want to make this again and again, especially if you check out inspiration like the Pumpkin-Shaped Baked Brie Puff Pastry or riff on additions from Pumpkin-Shaped Baked Brie with Jam – MY 100 YEAR OLD HOME.
Grab your puff pastry and a wheel of cheese, trust me, this cozy treat is hard to mess up. Go ahead, be the hero at your next chilly night gathering, everyone loves oozy brie (and they’ll be back for seconds).
Pumpkin Baked Brie with Jam
Ingredients
Cheese and Pastry
- 1 wheel Brie Cheese (8 oz) Best when cold for wrapping.
- 1 sheet Puff Pastry Ensure it’s thawed but cold.
Jam and Garnish
- 1/4 cup Jam Apricot or fig are great choices.
- 1 piece Cotton Twine To create pumpkin ridges.
- 1 small amount Flour Dust surface to prevent sticking.
Egg Wash
- 1 egg Egg (beaten) For an egg wash to create shine.
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit.
- Chill the brie in the fridge to make it easier to handle.
- Roll out the puff pastry on a lightly floured surface.
- Place the brie in the center and spread your chosen jam on top.
- Wrap the puff pastry around the brie, pinching seams tightly to avoid leaks.
- Gently wrap the cotton twine around the dough to create pumpkin ridges.
- Brush the wrapped brie with the beaten egg for a shiny finish.
Baking
- Bake in the oven until golden and puffed, approximately 25 minutes.
- After baking, carefully remove the twine and let it cool for about 10 minutes before slicing.