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Pumpkin-Shaped Baked Brie

October 6, 2022

This Pumpkin-Shaped Baked Brie is the ultimate cozy cheesy appetizer to make that is festive, made with just 4 ingredients and is a guaranteed crowd pleaser.This Pumpkin-Shaped Baked Brie is the ultimate cozy cheesy appetizer to make that is festive, made with just 3 ingredients and is a guaranteed crowd pleaser.

Do you guys think I am crazy yet with this pumpkin-shaped baked brie? But I can assure you it looks 100x harder to make than it actually is.

This is the ultimate fall appetizer to make that everyone loves. Plus you only need a few ingredients to make it like puff pastry sheet, brie, applesauce and whisked egg white to brush on top! Plus anything you wanted to serve it with of course like pretzels, apples and crackers.

I love making this for fall get togethers, Thanksgiving, anything! And it will have your guests and yourselves thinking you are Betty Crocker over there. Using a sage leaf as a pumpkin leaf on top really is the cherry on top of this recipe too!

Tip: use triple cream brie so the brie turns out extra creamy and delicious when you scoop it out of the pastry shell.

What ingredients you need to make pumpkin Baked Brie:

  • Puff pastry sheet – I got the one from Trader Joe’s! I haven’t been able to find a gluten-free one in stores.
  • Wheel of brie – I like to get one that is triple cream – soooo delicious!
  • Applesauce or pumpkin butter – you can use either with the puff pastry and the brie. It adds flavor to the dish for sure and gives more fall vibes
  • Egg white – no egg yolk needed. Just 1 egg white or so works perfectly
  • For pumpkin look: sage leaves and baker’s twine
  • For serving: crackers, pretzels and apples

How to make a Pumpkin-Shaped Baked Brie:

  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper
  2. Lay a puff pastry sheet on parchment paper then add the applesauce in the center and the cheese on top
  3. Cut off any excess pastry on edges so pastry sheet is a large circle and wrap pastry around the brie and pinch edges to seal it
  4. Cut about 6 stripes of baker’s twine and begin tying them around the wrapped brie to form “pumpkin” look
  5. Flip over and brush egg wash around the pastry sheet and then bake in oven for about 20 minutes or until pumpkin is golden brown
  6. Allow the brie to cool for a few then carefully cut and remove the strings and add the sage leaves for the pumpkin look
  7. Serve with desired crackers, apples or pretzels!

Tips for success making pumpkin shaped baked brie:

  • The creamier the brie the better! I usually buy a triple cream brie and use that. Also always look for the round shaped ones for this recipe so the pumpkin shape works
  • I promise you this recipe looks 100x more intense than it actually is – the baker’s twine makes the pumpkin shape really easy to make
  • I love serving this recipe with crackers, pretzels and apples to scoop
  • We haven’t been able to find a gluten-free puff pastry but if anyone has one they love, let me know!!
  • This recipe tastes best day of so make it right before you want to serve it or east it!

A few other pumpkin recipes to make:

Gluten-free No-Boil Pumpkin Pasta Bake

Gluten-free Pumpkin Crumb Cheesecake

Creamy Pumpkin Bacon Carbonara Pasta!

Trader Joe’s Copycat Pumpkin Bisque

Print

Pumpkin-Shaped Baked Brie

This Pumpkin-Shaped Baked Brie is the ultimate cozy cheesy appetizer to make that is festive, made with just 4 ingredients and is a guaranteed crowd pleaser.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: Serves 5-6 1x

Ingredients

Scale
  • 1 puff pastry sheet, thawed
  • 1 4-5 ounce wheel of brie
  • 1/3 cup applesauce or pumpkin butter
  • 1 egg white, whisked
  • For pumpkin look: sage leaves and baker’s twine
  • For serving: crackers, pretzels and apples

Instructions

  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper
  2. Lay a puff pastry sheet on parchment paper then add the applesauce in the center and the cheese on top
  3. Cut off any excess pastry on edges so pastry sheet is a large circle and wrap pastry around the brie and pinch edges to seal it
  4. Cut about 6 stripes of baker’s twine and begin tying them around the wrapped brie to form “pumpkin” look
  5. Flip over and brush egg wash around the pastry sheet and then bake in oven for about 20 minutes or until pumpkin is golden brown
  6. Allow the brie to cool for a few then carefully cut and remove the strings and add the sage leaves for the pumpkin look
  7. Serve with desired crackers, apples or pretzels!

Notes

*Store leftovers in fridge for 5 days but this tastes best day of!

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