Can I use store-bought pumpkin butter for this recipe?

Yes! If you’re short on time or prefer convenience, you can definitely use store-bought pumpkin butter instead of making your own. However, homemade pumpkin butter adds a personal touch and allows you to adjust the spices to your preference.

How do I store leftover Brie pumpkin with spiced maple pumpkin butter?

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat in the oven to preserve the puff pastry’s crisp texture, and enjoy the gooey, warm Brie once again.

Can I make this recipe ahead of time?

Yes, you can prepare the pumpkin butter ahead of time and store it in the refrigerator for up to one week. When you're ready, just assemble and bake the Brie pumpkin as directed. This makes it an excellent choice for holiday meal prep!

Brie Pumpkin with Spiced Maple Pumpkin Butter Easy – 10-Minute Recipe

Description

Brie pumpkin with spiced maple pumpkin butter is a decadent fall appetizer featuring creamy Brie wrapped in puff pastry and topped with sweet, spiced pumpkin butter. This dish is perfect for autumn gatherings, offering a delightful blend of flavors and a beautiful presentation.

Ingredients

Scale

1 (15-ounce) can pumpkin purée
¼ cup maple syrup
½ cup apple cider
1 teaspoon pumpkin pie spice
⅛ teaspoon kosher salt
1 sheet puff pastry, thawed
2 (8-ounce) wheels Brie cheese
1 large egg
1 cinnamon stick (for garnish)
2 medium sage leaves (for garnish)

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Instructions

Preheat the oven to 350°F (180°C).
In a saucepan, combine pumpkin purée, maple syrup, apple cider, pumpkin pie spice, and salt. Cook over medium heat for 15-20 minutes until the pumpkin butter is fragrant and deepens in color. Remove from heat and cool.
Roll out the puff pastry to remove creases. Use a 3-inch round cookie cutter or knife to cut the Brie into a slightly smaller circle.
Spread 1 tablespoon of pumpkin butter on the larger Brie wheel, then stack the smaller wheel on top. Top with another tablespoon of pumpkin butter.
Trim the puff pastry into a circle. Wrap the edges of the puff pastry around the Brie and seal the edges by pinching. Flip the Brie over so the seam is at the bottom.
Wrap butchers twine around the Brie to form a pumpkin shape. Brush the puff pastry with the egg wash (1 egg whisked with 1 tablespoon water).
Place on a baking sheet and bake for about 20 minutes until golden brown.
Remove the butchers twine, add a cinnamon stick to the top for garnish, and serve with sage leaves.

Notes

If you prefer, you can substitute store-bought pumpkin butter for the homemade version.
Make sure to thaw the puff pastry properly before using to avoid cracking.
For a vegan version, replace the Brie with plant-based cheese and the puff pastry with a dairy-free variety.
If you don’t have butchers twine, you can use a paring knife to create indentations in the pastry to mimic the pumpkin shape.

Nutrition

Serving Size: 1 slice
Calories: 207 kcal
Sugar: 6g
Sodium: 123mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 3g
Cholesterol: 21mg