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.
- 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
- 1 sheet puff pastry dough
- 8 ounce round brie cheese
- 1/2 cup pumpkin butter
- 1/4 cup pecans
- 1 egg
- 1 Tablespoon water
- 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.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 196Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 209mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 5g