Pumpkin Shaped Baked Brie (Puff Pastry, 30 Minutes)

Easy, show-stopping fall appetizer, molten brie wrapped in puff pastry with pumpkin ridges, cranberry-pecan filling, and a cinnamon-stick stem.

Bakery-beautiful from a grocery brie: slice into warm, gooey ribbons with just four core ingredients.

Why You’ll Love It

• Fast & impressive: 10 minutes prep, 20 minutes bake—perfect for Fall Baked Brie and Baked Brie Appetizer searches.
• Pumpkin look, zero carving: Tie pastry for ridges; add a cinnamon-stick “stem” for Pumpkin Brie Appetizer vibes.
• Custom filling: Pumpkin butter or cranberry jam for Sweet Baked Brie Recipes—or keep it classic honey.
• Holiday-flexible: Cute for Halloween Brie and elegant for Thanksgiving Brie Recipes.
• Party-proof: Stays molten 20–30 minutes; rewarms well.

Ingredients (notes only)

Core

• Brie wheel (8–16 oz) — rind on; it keeps structure.
• Puff pastry — 1 sheet, thawed; cold but pliable = best seal.
• Egg wash — glossy color + “glue.”
• Kitchen twine — creates pumpkin ridges (remove after baking).

Fill & Finish (choose 1–2)

• Pumpkin butter or cranberry jam (seasonal sweet).
• Chopped pecans or walnuts (crunch).
• Honey or maple (shine).
• Cinnamon stick (stem); sage leaf or pastry leaf cutout.

Dippers
Crackers, sliced baguette, apple/pear slices, salty nuts. For a fall dessert spread, pair with Pumpkin Oatmeal Cream Pies, Crustless Pumpkin Pie, and Vegan Pumpkin Pie.

Step-by-Step (Oven, ~30 minutes)

1. Heat oven to 400°F (204°C). Line a small sheet pan with parchment.
2. Fill brie. Split brie horizontally (optional). Spread 2–3 Tbsp pumpkin butter or cranberry jam and 2 Tbsp chopped nuts; re-cap.
3. Wrap. Center brie on puff pastry. Brush edges with egg; gather and pinch to seal underneath.
4. Tie ridges. Cut 4 lengths of kitchen twine. Lightly flour the pastry; tie around the wrapped brie like a gift in a cross pattern, then again to make 6–8 segments. Snug, not tight. Trim ends.
5. Egg wash all over. Poke a tiny vent on top.
6. Bake 18–22 minutes until deep golden and slightly puffed.
7. Stem & serve. Cool 5 minutes. Carefully snip and remove twine. Insert a cinnamon stick as stem; add a sage or pastry leaf. Transfer to board; serve warm.

Cue: If brie oozes, you’re done—overbaking can burst seams. Aim for golden, not dark brown.

Air Fryer (small wheel)

• 330°F (166°C) 12–16 minutes on parchment-lined basket; check at 10. Shield any dark spots with foil.

Pro Tips

• Seal matters: Press seams firmly; place seam-side down.
• Chill, then bake: 5–10 minutes in fridge after wrapping = sharper ridges.
• Twine trick: Lightly oil or flour twine so it releases cleanly.
• Minimal filling = neat slices: 2–3 Tbsp total is plenty; overfilling ruptures pastry.

Variations (mapped to interests)

• Pumpkin Shaped Cheese Ball (no-bake): Mix softened cream cheese + sharp cheddar + spices; chill, shape with plastic wrap, use twine for ridges; pretzel rod stem.
• Cranberry Brie Bites: Press pastry squares in mini muffin tin; add brie cube + cranberry; bake 375°F 12–15 min.
• Stuffed Pumpkin Recipes spin: Bake the finished pumpkin-brie on a ring of roasted squash wedges; garnish with sage.
• Fall/Autumn Sangria pairing: Serve with a cider pitcher for harvest parties.
• Brie Cheese Recipes (savory): Swap jam for caramelized onions + thyme.

How to Serve

• Board with crackers, crostini, apple/pear slices, grapes, toasted pecans.
• Drizzle honey or maple; sprinkle pomegranate arils for sparkle.
• Place near a dessert table with Pumpkin Oatmeal Cream Pies, Crustless Pumpkin Pie, and Vegan Pumpkin Pie for a full fall lineup.

Make Ahead & Storage

• Make ahead: Wrap (unbaked) up to 24 hours; refrigerate. Egg wash and bake just before guests arrive.
• Hold & reheat: Keeps molten ~30 minutes. Reheat at 325°F (163°C) 8–10 minutes.
• Leftovers: Refrigerate slices 2–3 days; rewarm gently or enjoy at room temp.

FAQs

Do I have to cut the brie to fill it?
No—spread filling on pastry under the wheel for less mess.

Which brie size works best?
8–12 oz is ideal for clean pumpkin proportions; 16 oz feeds a crowd.

Can I skip twine?
Yes, score shallow grooves with a knife or wrap thin pastry “ropes” as ridges.

Will rind taste strong?
Rind mellows when baked; it also keeps the brie structure intact.

Simple Nutrition (estimate, per 1/10 wheel, brie+pastry+1 Tbsp jam+nuts)

~220 kcal • Protein 7g • Carbs 16g • Fat 15g • Sodium ~330mg
Estimates vary by brands/size.