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Pumpkin Pecan Baked Brie

Appetizers

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 Brie cheese, pumpkin butter & pecans, wrapped in puff pastry and baked to ooey gooey perfection!

 Brie cheese, pumpkin butter & pecans, wrapped in puff pastry and baked to ooey gooey perfection!

 Good morning, friends! Welcome back to my Lemon Tree Dwelling! As you may have noticed, things have been a bit quiet around here lately. I wish I had some great explanation or exciting news to share…..but the reality is just that life after Myla is getting the best of me! It seems that, at any given time, at least one of the kids is asking me a question, telling me a story, crying, whining, needing to be fed, waiting to be picked up, asking for help with homework, or looking for a playmate…..and somehow, in the midst of all that, getting a blog post done feels nearly impossible!

 Brie cheese, pumpkin butter & pecans, wrapped in puff pastry and baked to ooey gooey perfection!

 I am trying to be okay with it….really, I am. I am trying to embrace this time when my kids are small and need so much from me….but it’s hard! I like to get things done, to create, to accomplish. I thrive on having super productive days…..and it’s no secret that getting an 8 year old and a 6 year old off to school, and then staying home with a 3 year old and a 4 month old is NOT conducive to being productive. At least not in the ways I might have in mind.

 Brie cheese, pumpkin butter & pecans, wrapped in puff pastry and baked to ooey gooey perfection!

Before I start to sound way to whiney for my own good….let me just say that I’m doing my best to keep up with it all…..but for now, you can probably expect things to stay a little bit quiet around here. I promise to share delicious new recipes with you when I can, and you promise to be patient with me in the mean time. Deal?!

 Brie cheese, pumpkin butter & pecans, wrapped in puff pastry and baked to ooey gooey perfection!

 Ok. Now that I got that off my chest, let’s talk about this brie. I’m a huge fan of brie….especially when it’s baked. And I’ve had a few different versions of it, but none as delicious as this Pumpkin Pecan Baked Brie!! There’s something about the buttery cheese paired with the sweetly spiced pumpkin butter that is absolutely TO DIE FOR! And no need to find pumpkin butter in stores…you can make my easy Homemade Pumpkin Butter in just 20 minutes! Top it with crunchy pecans and wrap it in pastry dough, and you’ll forget all about how long you had to wait for the recipe…..or how long you might have to wait for another one…..!

 Brie cheese, pumpkin butter & pecans, wrapped in puff pastry and baked to ooey gooey perfection!

Happy Fall…..Enjoy!

5 from 9 votes
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Pumpkin Pecan Baked Brie

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Cathy Trochelman

Ingredients

  • 1 sheet puff pastry dough
  • 1 8 oz. round brie cheese
  • 1/2 c. pumpkin butter I used my Homemade Pumpkin Butter
  • 1/4 c. pecans
  • 1 egg
  • 1 Tbsp. water

Instructions

  1. Thaw puff pastry dough and roll gently to smooth out seams.
  2. Place pecans in center of dough; top with pumpkin butter.
  3. Place cheese on top of pecans and pumpkin butter; wrap dough around the cheese and pinch seams to seal.
  4. Whisk egg and water and use a pastry brush to brush both sides completely.
  5. Gently place seam-side down on baking sheet lined with parchment paper.
  6. Decorate the top with additional pecans and/or dough.
  7. Bake at 400 degrees for 25 minutes or until golden brown.

 Brie cheese, pumpkin butter & pecans, wrapped in puff pastry and baked to ooey gooey perfection!

 

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By Cathy Trochelman | September 25, 2014

Comments

  1. Jess says

    September 25, 2014 at 1:14 pm

    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.

    Reply
  2. Tanya Schroeder says

    September 26, 2014 at 12:09 pm

    This is so fabulous Cathy! I wish I could have been there to scoop all the gushing Brie!

    Reply
  3. Meaghan Voigt says

    September 26, 2014 at 12:19 pm

    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! 🙂

    Reply
  4. Cindy Eikenberg says

    September 27, 2014 at 3:41 am

    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!!

    Reply
  5. Catherine says

    September 28, 2014 at 1:23 pm

    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

    Reply
  6. Emilie says

    September 28, 2014 at 5:53 pm

    This looks yummy, your photos are so good I can almost spell it. BUT, What is Pumpkin Butter? Where do you purchase?

    Reply
    • Cathy Trochelman says

      September 29, 2014 at 10:56 pm

      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

      Reply
      • Jan says

        October 19, 2017 at 10:23 am

        Thanks for the hint on finding Pumpkin butter~ actually never heard of it. Can’t wait to share this Thanksgiving.

        Reply
      • mary says

        November 14, 2017 at 3:50 pm

        its Easy to make in a crock pot.

        Reply
    • Jacqui Harmeling says

      November 8, 2015 at 2:34 pm

      I found pumpkin butter at Trader Joe’s in the jam section. Got all my ingredients – getting ready to try this!

      Reply
      • Cathy Trochelman says

        November 8, 2015 at 6:43 pm

        Yay! I’m so happy to hear this, Jacqui. Let me know how you like it!

        Reply
        • Bernadette says

          October 25, 2017 at 4:36 pm

          Can this be tefrigerated

          Reply
  7. [email protected]+Love+Bakes+Good+Cakes says

    September 30, 2014 at 12:19 am

    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!!

    Reply
  8. Patty says

    October 19, 2014 at 12:29 pm

    What did you accompany this with? Crackers? What kind?

    Reply
    • Cathy Trochelman says

      October 19, 2014 at 9:05 pm

      Hi Patty,
      I used Keebler Club crackers but any basic type of cracker would be great! Hope this helps!
      Cathy

      Reply
      • Dawne says

        October 29, 2015 at 7:20 am

        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.

        Reply
    • Joan says

      October 19, 2017 at 8:43 pm

      It’s awesome with slices of baguette or sourdough as well.

      Reply
  9. Katie says

    November 13, 2014 at 8:13 pm

    I have a tough time with baked Brie and find the Brie oozes out while baking. Any suggestions?

    Reply
    • Gale says

      September 26, 2015 at 11:55 pm

      I wish I knew this myself. It’s a real pain in the rear; I’m just not good at handling puff pastry.

      Reply
    • Rita May says

      September 11, 2016 at 4:09 pm

      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.

      Reply
    • Edie says

      November 2, 2016 at 6:17 pm

      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.

      Reply
      • Phyllis says

        December 2, 2016 at 8:12 am

        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.

        Reply
    • Joan says

      October 19, 2017 at 8:45 pm

      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.

      Reply
  10. Nicole says

    November 23, 2014 at 2:02 pm

    Wondering how to get pumpkin butter

    Reply
    • Cathy Trochelman says

      November 28, 2014 at 9:51 pm

      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!

      Reply
  11. Carol says

    August 17, 2015 at 11:29 am

    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?

    Reply
    • Gale says

      September 26, 2015 at 11:54 pm

      I haven’t heard of anyone cutting it off. You’re probably better off leaving it on.

      Reply
    • Cathy Trochelman says

      September 27, 2015 at 8:48 pm

      Hi Carol, Definitely leave it on! It’s delicious baked!

      Reply
      • Judi Hubert says

        October 8, 2015 at 10:01 am

        The best Pumpkin Butter I have eaten is from a company called Aloha From Oregon

        Reply
        • Connie says

          October 19, 2017 at 1:56 pm

          What do you do with pumpkin butter?

          Reply
  12. Jess says

    August 17, 2015 at 5:29 pm

    OMG this looks to die for! Totally featuring this in my “Ultimate Pumpkin Recipe Roundup” post! Have a great week 🙂 xo

    Reply
  13. Evangelina Brown says

    September 14, 2015 at 9:40 pm

    Please how you make pumpkin butter? Greatly appreciate it.

    Reply
    • Gale says

      September 26, 2015 at 11:53 pm

      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.

      Reply
    • Cathy Trochelman says

      September 27, 2015 at 8:49 pm

      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!

      Reply
  14. Rhonda says

    October 17, 2015 at 2:09 pm

    What do you serve with the pumpkin pecan baked brie?

    Reply
    • Cathy Trochelman says

      October 18, 2015 at 11:21 pm

      Hi Rhonda,
      I like to use crackers or bread. You could also use apples or pretzel flats if you’d like. Hope you enjoy!

      Reply
  15. Summer says

    October 24, 2015 at 7:26 pm

    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.

    Reply
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  17. Julie says

    August 28, 2016 at 6:43 pm

    Is there a recipe for the pumpkin butter?

    Reply
  18. Rita May says

    September 11, 2016 at 4:08 pm

    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.

    Reply
  19. Ellen says

    September 12, 2016 at 7:02 pm

    Cathy, this looks great. Do you leave the rind on, or trim off?

    Reply
  20. Joy miller says

    September 18, 2016 at 8:10 pm

    What is pumpkin butter?

    Reply
  21. Mauna says

    September 27, 2016 at 9:21 am

    Do you have to cut the outside of the brie off?

    Reply
    • Cathy Trochelman says

      October 11, 2016 at 12:01 am

      Nope, just leave it intact! 🙂

      Reply
    • Maverick says

      March 8, 2017 at 1:06 pm

      Felt so hopeless looking for answers to my qusiieons…unttl now.

      Reply
  22. Jessica says

    October 11, 2016 at 11:13 am

    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?

    Reply
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    Reply
  24. Tanya says

    October 23, 2016 at 11:22 am

    I am drooling and I have found the perfect hors d’over for my harvest party. Thank you! ( hug and a squeeze )

    Reply
  25. G. Parker says

    October 31, 2016 at 12:50 pm

    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?

    Reply
  26. Lorelei says

    November 2, 2016 at 2:58 pm

    What do you serve this with?
    Apples? Pears?
    Specific cracker?

    Reply
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    November 5, 2016 at 10:31 pm

    I have been unable to the PBS brain special. You listed my station but it wasn’t aired. How can I view this and what time and DATE will it be mountain tiarnTha?ks,Bmery

    Reply
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  30. Sharkie says

    January 23, 2017 at 4:09 am

    Sounds really delicious but do you have a recipe for ‘Pumpkin Butter’ for those of us outside the USA (you can’t buy it)?

    Reply
    • Babs says

      October 18, 2017 at 3:14 pm

      Google

      Reply
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  32. catherine says

    August 22, 2017 at 6:48 pm

    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

    Reply
  33. Kate says

    September 17, 2017 at 4:39 pm

    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?

    Reply
    • Cathy Trochelman says

      October 5, 2017 at 8:01 am

      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.

      Reply
  34. Rosie M. says

    October 1, 2017 at 11:10 am

    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

    Reply
    • Cathy Trochelman says

      October 5, 2017 at 7:15 am

      Crescent roll dough would work well! Thanks for the tip!

      Reply
  35. Betsy says

    October 19, 2017 at 6:54 pm

    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?

    Reply
    • Cathy Trochelman says

      October 21, 2017 at 12:25 pm

      The pumpkin butter can absolutely be frozen!

      Reply
  36. Debralyn says

    October 27, 2017 at 6:35 am

    Thank you so much for this delicious recipe. I made the pumpkin butter last night and the brie last night. Yummy!

    Reply
  37. Kat says

    October 28, 2017 at 9:09 am

    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.

    Reply
    • Emma Whittington says

      July 18, 2018 at 10:54 pm

      I’m not Cathy but you can try walnuts or cashews. It’s not the same as pumpkin pie but good substitutions.

      Reply
  38. Emma Whittington says

    July 18, 2018 at 10:58 pm

    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!

    Reply
  39. Karen says

    August 24, 2018 at 12:54 pm

    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?

    Reply
  40. Shery Sullivan says

    September 1, 2018 at 8:45 am

    This looks so tasty. Can’t wait to try for something special.

    Reply

Trackbacks

  1. culture: the word on cheese says:
    November 15, 2014 at 6:00 am

    […] Pumpkin Pecan Baked Brie  […]

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  2. 11 Easy Holiday Appetizer Recipes « KYMX Mix 96 says:
    November 25, 2014 at 1:59 pm

    […] Pumpkin Pecan Baked Brie – Ooey, gooey perfection. […]

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  3. Just a Peaceful Holiday | Phil Harrison's Blog says:
    November 26, 2014 at 8:04 pm

    […] “Pumpkin-pecan baked brie.” Will grinned when Dill grabbed one and took a big bite then moaned. […]

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Hey there, i'm cathy!

Welcome to Lemon Tree Dwelling, where I create easy, fresh recipes for everyday life. I believe that good food is meant to be shared, and I can't wait to share all my favorites with you!

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