Creamy Brie cheese topped with pumpkin butter & pecans, wrapped in puff pastry and baked to ooey gooey perfection!
Well… fall is officially here… and it’s officially time for all things warm and gooey. Not only because fall weather has a way of making us crave comfort, but also because fall means the holidays are right around the corner. And this Pumpkin Pecan Baked Brie is the perfect holiday appetizer!
I’m a huge fan of baked brie, and I’ve made a few different versions of it. But there’s something about this Pumpkin Pecan Baked Brie that just hits different. Because the creamy, buttery cheese paired with the sweetly spiced pumpkin butter is a combo that’s TO DIE FOR. A little bit of sweet, a little bit of savory, and a lot of delicious.
Now, I know it can sometimes be hard to find pumpkin butter in stores… which is why I made this Homemade Pumpkin Butter for you… just in case! It’s ready in just 20 minutes and perfectly thick and flavorful. So really there’s no reason NOT to make this baked brie. Once you do… you’ll never look back.
what you’ll need for this recipe
Puff pastry dough – Puff pastry forms the delicious pastry crust around the brie cheese. I used 1 sheet of frozen puff pastry dough, which should be completely thawed before starting this recipe.
Brie cheese – For the brie, I used an 8 ounce round. I wouldn’t suggest using a wedge for this recipe since wedges are only partially covered in rind. A wedge is also more likely to bake and melt unevenly since they’re much narrower on one side than the other. IF you’re unable to find brie, you can substitute Camembert for a similar creamy texture with a slightly stronger flavor.
Pumpkin butter – Pumpkin Butter pairs well with the pecans and brie cheese and gives this baked brie a delicious touch of sweetness. I used 1/2 cup of my Homemade Pumpkin Butter, but you can also use store bought.
Pecans – 1/2 cup of pecans adds the perfect crunch and nuttiness to this recipe. I used unsalted pecans found in the baking aisle, but you can use lightly salted or salted if you prefer. Whole pecans, pecan pieces, or even chopped pecans will work just fine.
Egg & water – I used 1 large egg, mixed with 1 Tablespoon of water, for an egg wash on the tops and sides of the puff pastry. Brushing the dough with an egg wash is what creates a beautiful golden brown, crispy crust.
how to make pumpkin pecan baked brie
Preheat the oven. Preheat the oven to 400°F.
Roll out the dough. Thaw the puff pastry dough completely. Using a rolling pin, gently roll it out on parchment paper to smooth out the seams.
Add the fillings. Place the pecans in the center of dough. Top with the pumpkin butter.
Add the cheese and wrap. Place the cheese on top of the pecans and pumpkin butter; wrap the dough around the cheese and pinch seams to seal.
Brush with egg wash. Whisk the egg and water and use a pastry brush to brush both sides of the puff pastry completely.
Transfer to a baking sheet. Gently place the pastry wrapped brie seam-side down on a parchment paper-lined baking sheet.
Decorate. Decorate the top with additional pecans and/or dough scraps as desired.
Bake. Bake at 400°F for 25 minutes or until golden brown.
Recipe Variations
- Wrap it in phyllo dough, crescent rolls, or pie crust instead of puff pastry
- Leave the unwrapped (no crust) and simply top with pumpkin butter and pecans and bake
- Add raisins or chocolate chips
- Substitute walnuts for pecans
- Add extra pumpkin butter for additional flavor
- Serve it with apple slices instead of crackers
do you take the rind off of the brie cheese?
The answer is no! Be sure to leave the rind on, as it helps the cheese hold its shape so it doesn’t all just spill out. The rind is completely edible and very mild in flavor, especially once it’s baked
more brie recipes for fall
Looking for more delicious ways to use brie cheese this fall? These are some of our favorites!
- Chicken Cranberry Brie Tartlets
- Apple Brie Salad
- Apple Brie Crostini
- Brown Sugar Walnut Baked Brie
- Mushroom Marsala Baked Brie
- Pistachio Cherry Baked Brie
Pumpkin Pecan Baked Brie
Ingredients
- 1 sheet puff pastry dough
- 8 ounce round brie cheese
- 1/2 cup pumpkin butter
- 1/4 cup pecans
- 1 egg
- 1 Tablespoon water
Instructions
- Thaw puff pastry dough and roll gently to smooth out seams.
- Place pecans in center of dough; top with pumpkin butter.
- Place cheese on top of pecans and pumpkin butter; wrap dough around the cheese and pinch seams to seal.
- Whisk egg and water and use a pastry brush to brush both sides completely.
- Gently place seam-side down on baking sheet lined with parchment paper.
- Decorate the top with additional pecans and/or dough.
- Bake at 400 degrees for 25 minutes or until golden brown.
The fact that you can even put a sentence together amazes me! I think you’re doing a fantastic job mama! I can barely deal with my days with two kids!!!! I agree that you should embrace it and try not to be so hard on yourself. As for this recipe? I am in love with Brie and I cannot get enough of it. I especially like it in the fall so this appetizer looks delicious and right up my alley.
This is so fabulous Cathy! I wish I could have been there to scoop all the gushing Brie!
I think you’re amazing, Cathy! Mom, friend, blogger, cook….the list could go on! This looks amazing and will be a recipe I’m sure to try! 🙂
Cathy, as soon as I saw the name of your post, I got all excited! I LOVE brie and this looks beyond amazing! I’ve never had it with pumpkin and totally can’t wait to try this. Pinning and sharing – have a happy weekend!!
Cathy, this looks wonderful and tasty. I can only imagine how delicious it must be.
I hope you are having a relaxing weekend…take it one day at a time and it will all fall into place.
Blessings, Catherine
This looks yummy, your photos are so good I can almost spell it. BUT, What is Pumpkin Butter? Where do you purchase?
Hi Emilie,
Thanks so much! I bought my pumpkin butter at Trader Joe’s but it is also available at most grocery stores near the jams, honeys, etc. Hope this helps!
Take care,
Cathy
Thanks for the hint on finding Pumpkin butter~ actually never heard of it. Can’t wait to share this Thanksgiving.
its Easy to make in a crock pot.
I found pumpkin butter at Trader Joe’s in the jam section. Got all my ingredients – getting ready to try this!
Yay! I’m so happy to hear this, Jacqui. Let me know how you like it!
Can this be tefrigerated
Awww – it is sooooo hard to balance it all! Hugs to you, Cathy – you’re doing a great job! This recipe sounds like one I need to try – soon! Melty cheese and Fall flavors?! Sign me up!!
What did you accompany this with? Crackers? What kind?
Hi Patty,
I used Keebler Club crackers but any basic type of cracker would be great! Hope this helps!
Cathy
When putting this together in the dough do you use a pie plate? Just trying to figure out what size the finished product should be.
It’s awesome with slices of baguette or sourdough as well.
I have a tough time with baked Brie and find the Brie oozes out while baking. Any suggestions?
I wish I knew this myself. It’s a real pain in the rear; I’m just not good at handling puff pastry.
make sure to pinch the seams to seal. wet your fingers or use an egg wash on the seams and then over the top for a golden crust.
I’ve read that putting the finished brie (puff pastry and all) in the freezer for an hour keeps the brie from leaking and doesn’t affect the cooking time or end result. Apparently if you skip this step, the brie leaks out. (From Epicurious Magazine). Gonna try that way next time I make Baked Brie.
So, you put the uncooked brie/pastry in freezer for a hour? I’m going to an event and would love to take this with.
Have you tried baking it with the folded edges up? It wouldn’t look as fancy but might contain the cheese better, and that is always this cheese lovers priority.
Wondering how to get pumpkin butter
Hi Nicole,
I bought mine at Trader Joe’s, but if you don’t live near one you could check with your grocery store or a specialty grocer. I need to make one and post a recipe, but I haven’t done that yet. It will be on my list!
I’m new to baking with Brie. Do you cut the white “skin” off the brie before baking or is it okay to leave it on?
I haven’t heard of anyone cutting it off. You’re probably better off leaving it on.
Hi Carol, Definitely leave it on! It’s delicious baked!
The best Pumpkin Butter I have eaten is from a company called Aloha From Oregon
What do you do with pumpkin butter?
OMG this looks to die for! Totally featuring this in my “Ultimate Pumpkin Recipe Roundup” post! Have a great week 🙂 xo
Please how you make pumpkin butter? Greatly appreciate it.
You could buy it at certain grocery stores depending on where you live, but if you really want to make it yourself for whatever reason, Allrecipes has a recipe. I’m not sure if I can link here.
I bought mine at Trader Joe’s, Evangelina! It’s typically available in fall near the peanut butter/jams. Hope you are able to find it – it’s delicious!
What do you serve with the pumpkin pecan baked brie?
Hi Rhonda,
I like to use crackers or bread. You could also use apples or pretzel flats if you’d like. Hope you enjoy!
This is in the oven right now. Taking this to a pumpkin-themed cooking club. I’m in charge of the appetizer course. Should be delicious! Thanks for the festive recipe.
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I hope you don’t mind, but I enjoyed your pumpkin recipe so much, that I put a link to it on my new blog. I can’t wait for Autumn 🙂 http://www.frolicinflorida.com
Is there a recipe for the pumpkin butter?
being a great mom to your 4 children is THE most productive thing you can do. It will last a lifetime for them. I printed the brie and don’t think I can wait until I need an appetizer to make it.
Thanks.
Cathy, this looks great. Do you leave the rind on, or trim off?
What is pumpkin butter?
Do you have to cut the outside of the brie off?
Nope, just leave it intact! 🙂
Felt so hopeless looking for answers to my qusiieons…unttl now.
Can you prep this in advance and bake later? I’m hosting a party and trying to prep things in the morning, so it would need to sit for probably 5-6 hours – anyone know if it would last that long all wrapped up in the fridge?
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I am drooling and I have found the perfect hors d’over for my harvest party. Thank you! ( hug and a squeeze )
The only Brie round I could find is 13 oz. should I just sort of use two puff pastrys together to cover the whole thing?
What do you serve this with?
Apples? Pears?
Specific cracker?
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Sounds really delicious but do you have a recipe for ‘Pumpkin Butter’ for those of us outside the USA (you can’t buy it)?
Google
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Oh my, I think I have died and gone to heaven!!! This will be served at my Outlander Premier party in September! I’ll link to your blog for the recipe.
Catherine
Hi I have a birthday celebration coming up in a week in a hotel room with a microwave. What are your thoughts regarding pre baking and then warm up in a microwave?
Hi Kate, sorry I didn’t respond in time. Did you decide to try this? It would still be delicious…the pastry would just be very soft in the microwave.
Thank you for this delicious recipe. It will be on my menu for Thanksgiving Dinner! I make something similar, but with raspberry preserves on top of the brie and I wrap it in Pillsbury Crescent Roll Dough. It is a simple solution if one doesn’t have Puff Pastry on hand. And, thanks for letting us know where to find pumpkin butter. Yum!! Rosie @ The Magic Hutch
Crescent roll dough would work well! Thanks for the tip!
This looks so good,, I just made it (except for baking it)for a dinner party I’m going to tomorrow.. ill pop it in the oven after work and go to the party and show it off!! Do you think the pumpkin butter can be frozen?
The pumpkin butter can absolutely be frozen!
Thank you so much for this delicious recipe. I made the pumpkin butter last night and the brie last night. Yummy!
My husband is allergic to just pecans, but he loves brie. Any suggestions for making this without the pecans? maybe another nut? or none at all.
I’m not Cathy but you can try walnuts or cashews. It’s not the same as pumpkin pie but good substitutions.
Thanks for the recipe! I’ve been looking for great recipes for my son’s fall wedding reception. I will try this but I’m sure it’s going on the list! Love the combination!
Looks AMAZING!!! Can pumpkin butter be substituted for something like sweet potato butter? Don’t like pumpkin. If so can you give a recipe for it and your recipe for pumpkin butter?
This looks so tasty. Can’t wait to try for something special.