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Baked Pumpkin Brie

It's The Great Pumpkin This pumpkin brie is fun to make and takes a creative spin on brie that's perfect for Halloween and Thanksgiving tables. For this dish we'll be transforming your favorite mini brie into a pumpkin-shaped appetizer that will impress you and those who get to enjoy it. You might want to buy two each of the ingredients as we wound up making a second pumpkin brie!

Time To Prepare: About 45 minutes (all in for prep, baking and resting).

Foodie Tips:

  • Like a lot of other Texans I crave the roasted raspberry chipotle sauce so much I used extra for serving. You can amp-up the smoky-berry taste by adding a small dish of the warmed sauce alongside your pumpkin brie - it's great for dipping and topping!

  • You can serve the pumpkin brie without any ornamental topping but to add a special touch place the end of the cheese twist (shown), cinnamon stick, fresh sage leaf or rosemary branch for an added effect - these are all optional.


1 Sheet Pepperidge Farm Puff Pastry Sheet 4 Tablespoons (Divided) Fischer & Wieser Roasted Raspberry Chipotle Sauce 4.5 Ounce Round Mini Brie (I Served Ile De France)

Handful Chopped Texas Pecans (Optional) 12 Inch Strips Baker's Twine 1 Cage Free Egg White To Garnish More Raspberry Sauce (Optional) To Garnish Your Chosen Pumpkin Topper (Optional, See Above) To Serve Sliced Bread, Crackers Or Simply A Spoon (It's That Good!) What To Do: Pumpkin Prep:

1. Thaw your pastry sheet according to the Pepperidge Farm instructions. Mine took about 30 minutes. 2. Preheat your oven to 375°F.

Assemble Your Pumpkin Brie 1. Unwrap your pastry sheet until flat and place 2 tablespoons of the raspberry sauce in the middle of the puff pastry. Spread it into a circle about the circumference of the brie. 2. Place the brie on top of the sauce and put 2 more tablespoons of raspberry sauce on the top of the brie. The pecans will give a nice buttery crunch to this appetizer, so if you're using them you can add some on top of the raspberry sauce. 3. With a knife trim the puff pastry into a circle about 3-4” from the outside edges of the brie. You can reserve the extra pastry to make some pumpkin leaves, a mini stem or roll it into a crescent roll shape for some mini snacks. 4. Bring the edges of the pastry to the center bottom of the brie and press lightly to seal. 5. Lift the pumpkin, wrapping and tying a 12” piece of baker’s twine around it and tie it in a knot. Trim the excess twine from the knot and discard. Repeat this process 5 or 6 times, spacing the twine around your pumpkin; these will form the dimples of your baked pumpkin brie. The side with all the knots will be the bottom - so flip the pumpkin brie over so they are now on the bottom. Let's Bake 1. Place the pumpkin on a baking sheet lined with parchment paper. 2. To make your egg wash-using the egg white only beat it slightly with a mini whisk or fork. Brush the pumpkin’s top and sides with the egg wash, discarding any extra white (if any).

3. Place the pumpkin into your preheated oven and bake at 375°F for about 25 minutes or until the outer crust is golden brown. 4. Remove the pumpkin from the oven. Let it rest for about 5 minutes while you get things ready to serve. Carefully cut the baker's twine and discard. To Serve 1. Transfer he pumpkin to a serving plate and garnish with your chosen stem and/or leaf topping. 2. Cut the pumpkin edges with a cheese knife and serve with your favorite sidekick and the raspberry sauce, if using. I hope you enjoy this fall favorite! You can explore more of our favorite recipes here at!

Joe Paul Reider

Joe Paul Reider

Home Style Austin Founder Austin Realtor® Keller Williams Realty

Email: Mobile: 512-222-3302 Web:

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