Baked Brie Pumpkin with Spiced Maple Pumpkin Butter Recipe

If you’re searching for the ultimate autumn showstopper, look no further than Baked Brie Pumpkin with Spiced Maple Pumpkin Butter. This recipe cleverly wraps oozy, decadent brie in golden puff pastry, infusing every bite with homemade pumpkin butter that’s rich with maple, apple cider, and classic pumpkin spice. The entire thing bakes up in a playful pumpkin shape, complete with cinnamon stick “stem” and sage leaves, stealing the spotlight at any gathering. It’s both heartwarmingly cozy and delightfully impressive — a guaranteed conversation starter and crowd-pleaser rolled into one irresistible dish.

Ingredients You’ll Need

The ingredient list for Baked Brie Pumpkin with Spiced Maple Pumpkin Butter is refreshingly simple, but each element plays an essential role in texture, flavor, or aromatic punch. Let’s break down the superstars of this unforgettable appetizer:

• Pumpkin Purée: Brings mellow sweetness and that signature autumn color to the spiced butter filling.
• Maple Syrup: Adds caramel-like depth and rounds out the pumpkin’s earthiness beautifully.
• Apple Cider: Offers a hint of tang and fruitiness that keeps the filling from being overly sweet or heavy.
• Pumpkin Pie Spice: A powerful blend of cinnamon, nutmeg, ginger, and cloves that makes the filling smell like a bakery in October.
• Kosher Salt: Just a pinch brightens up every other flavor and balances the sweetness.
• Puff Pastry (thawed): The secret to a flaky, buttery, golden crust that’s pretty much irresistible.
• Brie Cheese (two 8-ounce wheels): Creamy, gooey, and rich — brie is the star of this show, melting perfectly inside its pumpkin-shaped shell.
• Egg: Brushed on as an egg wash, it’s key to getting that glossy, bakery-quality finish.
• Cinnamon Stick: Used as the “pumpkin stem” for a whimsical, aromatic touch.
• Sage Leaves: A fresh and earth-toned garnish that brings color and a hint of herbal fragrance to serve.

How to Make Baked Brie Pumpkin with Spiced Maple Pumpkin Butter

Step 1: Make the Spiced Maple Pumpkin Butter

In a small saucepan, combine the pumpkin purée, maple syrup, apple cider, pumpkin pie spice, and kosher salt. Stir it all together over medium heat. As the mixture simmers and thickens, you’ll notice the aroma turning deeply fragrant and the color intensifying. After about 15 to 20 minutes, your pumpkin butter is ready. Let it cool — any leftovers can be refrigerated for up to a week and spread on toast, crackers, or even pancakes.

Step 2: Prepare the Puff Pastry and Brie

Preheat your oven to 350°F (180°C). Unwrap a sheet of thawed puff pastry and gently roll it out to smooth any creases. Take the second wheel of brie and use a 3-inch cookie cutter (or a knife) to make it just a bit smaller than the first. This will help achieve that perfect stacked effect that mimics a plump pumpkin.

Step 3: Layer the Pumpkin Butter and Brie

Place a generous tablespoon of your spiced maple pumpkin butter in the center of the puff pastry and set one wheel of brie on top. Then, stack the trimmed brie circle and add another spoonful of pumpkin butter on top. This layering ensures each bite of the Baked Brie Pumpkin with Spiced Maple Pumpkin Butter is gooey, sweet, and perfectly seasoned throughout.

Step 4: Wrap and Shape the Pumpkin

Use a paring knife to trim the puff pastry into a neat circle. Gather the pastry edges up and around your brie stack, pinching to seal everything at the bottom. Flip the whole bundle over so the seam’s underneath. Ready your butchers twine: tie six pieces around the wrapped brie, spacing evenly to create cute pumpkin ridges. Knot them at the top — you’ll be amazed at how realistic your cheesy pumpkin looks!

Step 5: Add Egg Wash and Bake

In a small bowl, whisk the egg with a tablespoon of water to create a shiny egg wash. Brush this all over the puff pastry for that bakery-golden sheen. Set your brie pumpkin on a baking sheet (parchment paper helps with easy cleanup) and bake for around 20 minutes, or until the shell is puffed and gloriously golden.

Step 6: Garnish and Serve

Remove the hot pumpkin from the oven and snip away the butchers twine. Pop a cinnamon stick into the top as a whimsical “stem,” and tuck in a couple of fresh sage leaves for flair. Serve your Baked Brie Pumpkin with Spiced Maple Pumpkin Butter while it’s hot and molten — trust me, this is when it’s at its most magical.

How to Serve Baked Brie Pumpkin with Spiced Maple Pumpkin Butter

Garnishes

A homemade Baked Brie Pumpkin with Spiced Maple Pumpkin Butter practically demands a playful, festive presentation. The cinnamon stick stem and sage leaves are both charming and aromatic, while a dusting of extra pumpkin pie spice around the plate or a swirl of warmed maple syrup drizzled on top can really make the dish shine.

Side Dishes

This show-stopper pairs beautifully with crisp apple slices, toasted baguette rounds, buttery crackers, or even spiced pecans. Served alongside a simple green salad with tart vinaigrette, it can easily become a centerpiece for a fall brunch or holiday party.

Creative Ways to Present

Try delivering your Baked Brie Pumpkin with Spiced Maple Pumpkin Butter atop a rustic wooden board with piles of dippables: grapes, sliced pears, or roasted nuts. Or go whimsical by clustering several mini pumpkins around your platter for a true harvest vibe — so photogenic for autumn entertaining!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, tuck your Baked Brie Pumpkin with Spiced Maple Pumpkin Butter into an airtight container once fully cooled. Refrigerated, it’ll keep its creamy center and flaky crust for up to 3 days.

Freezing

While you technically can freeze the assembled, unbaked pumpkin for up to a month, know the texture of the puff pastry may change a bit when baked from frozen. It’s best prepared fresh — but leftover pumpkin butter freezes brilliantly for future cheese boards or desserts.

Reheating

To revive that gooey magic, place leftovers on a baking sheet and warm in a 325°F oven until heated through, around 10 minutes. This gentle reheat keeps the pastry crisp and the cheese melty, almost as good as new.

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Homemade pumpkin purée can add even more depth and freshness. Just make sure it’s well-drained and smooth so your spiced maple pumpkin butter stays thick and spreadable.

What should I do if I don’t have butchers twine?

No worries — just shape the pastry as best you can by hand to create a mound. It won’t have ridges, but it’ll still look adorable, especially with the cinnamon stick and sage leaf garnish on top.

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

You sure can! Assemble everything up to the egg wash step, then cover and refrigerate for up to 4 hours. Brush with egg when ready and bake just before serving for maximum flakiness and wow factor.

Can I use a different cheese in place of brie?

While brie is wonderfully melty and mild here, camembert works nearly as well. Steer clear of firmer or drier cheeses, which won’t create that oozy, decadent center.

Is the pumpkin butter sweet or more savory?

The spiced maple pumpkin butter is gently sweet, tempered by apple cider and spice. It’s designed to complement the richness of the brie — not overwhelm it — making every bite taste like autumn in one mouthful!

Final Thoughts

Trust me, if you’re looking to surprise your friends or simply treat yourself, give Baked Brie Pumpkin with Spiced Maple Pumpkin Butter a try. The harmonious blend of creamy cheese, flaky pastry, and warming pumpkin spices will make you the hero of any gathering. Don’t be surprised when everyone begs you for the recipe — it’s one you’ll want to make again and again.

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