Four pieces of kitchen twine. That’s the whole trick behind this Pumpkin Baked Brie. Wrap a wheel of brie in puff pastry with fig jam and pecans, tie it up, and the oven puffs it into a pumpkin. I tested it at two oven temps to get the pastry crisp all the way through, and one was the clear winner. Grab some string and let’s bake!
The Prettiest Thanksgiving Appetizer: Baked Brie in Puff Pastry
The first time I made it, I brought it to a Friendsgiving. The hostess looked at it and said, “Oh my goodness, I think this is the prettiest appetizer I’ve ever seen.” I just smiled. If she only knew it was cheese, pastry, and string.
I’ve brought it to Thanksgiving several years in a row since, and my family expects it now. Gone every time.
Then I took it to a Halloween party. I went dark with everything around it: dark crackers, rye bread, dark red grapes. The golden pumpkin sat right in the middle of all that dark, and it looked like it was glowing.
The first time I tested it, I baked at 350°F. It was fine. But the pastry stayed pale and never crisped the way I wanted. Then I read the puff pastry boxes in my freezer. They said 400°F. So I tested again, and 400°F wins. The layers puff higher, flake more, and come out a deep bronze.
Not a fig person? Bacon jam with fresh rosemary is my savory pick. Pumpkin butter or apple butter keeps it sweet. All the swaps are in Variations below. And it sits right in the middle of my Fall Thanksgiving Charcuterie Board.
Why This is the Best Halloween and Thanksgiving Appetizer
- The wow factor. It gets a reaction every time I set it down. Nobody guesses it was shaped with string.
- Two holidays, one recipe. It’s the Halloween appetizer brie lovers hover over, and it works just as well next to the turkey in November.
- Easier than it looks. Pumpkin brie en croute sounds fancy. “En croute” just means “in a crust.” It’s store-bought puff pastry, a wheel of cheese, and string. The twine does the shaping.
- Made the day before. Throwing an easy Halloween appetizer party? Assemble it the night before. Bake it right before guests walk in.
- Sweet, salty, crunchy. Fig jam, pecans, and a pinch of flaky salt against all that creamy brie.
- Make it your way. Swap the jam, the nuts, even the cheese.
Pumpkin Baked Brie Ingredients
- Puff Pastry: One sheet, thawed but still cold. I love all-butter Dufour. Need gluten-free? A gluten-free sheet works too.
- Triple Cream Brie: One 8-ounce wheel. Keep it in the fridge until you wrap it. Triple cream melts the softest. More on picking your brie just below.
- Fig Jam: Pick a thick jam so the bottom stays crisp. Want baked brie with pumpkin butter or try my instant pot apple butter? Use the same amount.
- Pecans: Chopped and toasted, or try my Maple Bourbon Candied Pecans.
- Egg Yolk + Water: This is the egg wash that turns the pastry deep golden.
- Flaky Sea Salt: A pinch on top. Optional, but I always add it.
- The Stem: A bell pepper stem, half a pretzel rod, or a cinnamon stick. Plus a few sage leaves and one toothpick. These garnishes are what turn it into a pumpkin.
- Kitchen Twine: Four 20-inch pieces of plain, unwaxed cotton twine. It’s also sold as butcher’s or cooking twine. Skip anything colored or synthetic.
Get the full recipe in the recipe card below.
What Kind of Brie to Use
Buy a whole 8-ounce wheel of brie cheese, not a wedge. The round shape is what becomes the pumpkin. An 8-ounce wheel is about 4 inches across, and it fits one sheet of puff pastry. It also keeps the bake time on target.
- Triple cream brie | My favorite. It’s the butteriest and it melts the most. It’s also the softest, so don’t skip chilling before baking or resting after. I buy Marin French at Whole Foods or Safeway, and Murray’s at Kroger.
- Regular (double cream) brie | A little firmer, so it holds its shape when you cut in. A good pick for your first time. Trader Joe’s Double Cream Brie wheel is the one I grab.
- Camembert | About the same size and texture, with an earthier, stronger flavor.
And yes, the white rind is completely edible! I trim or score just the top so the cheese and jam melt together.
What to Serve with Pumpkin Baked Brie
Put the pumpkin baked brie in the middle and build a board around it. For a fall party appetizer, baked brie is the centerpiece. A warm, creamy appetizer like this needs something sturdy to scoop with and something fresh to cut the richness.
- Crackers | Carr’s water crackers or Raincoast Crisps. Add a gluten-free cracker so everyone can dig in.
- Toasted Baguette | Thin slices, brushed with olive oil and toasted until crisp. That’s crostini, and my bruschetta post shows you how.
- Fresh Fruit | Sliced apples, pears, grapes, or berries. A squeeze of lemon keeps the apples from browning.
- Something Sweet | Gingersnaps. Trust me on this one. Warm, melty brie on a spicy cookie is the bite people come back for.
- Extra Nuts and Herbs | More pecans or walnuts, plus a few sprigs of fresh rosemary tucked around the board.
- Make It a Halloween Board | For a Halloween party, I go dark with everything around the pumpkin. Cranberry Hazelnut Raincoast Crisps, rye bread, and dark red grapes. The golden pastry pops against all of it. It’s Halloween party food without a single plastic spider.
Hosting a bigger spread? Add my Goat Cheese Log with Hot Honey, Fig and Pistachios, Cranberry Cream Cheese Dip, or a batch of Charcuterie Cups. There are many more in my Holiday Appetizers collection.
How to Make Pumpkin Shaped Baked Brie
Watch the video first if you’ve never tied one. It shows every step, start to finish.
Step 1 – Wrap the Brie in Puff Pastry
Prep the brie. Line a rimmed baking sheet with parchment paper. Slice a thin layer off the top of the brie, or score the top rind in a crisscross pattern about 1 inch apart. Scoring is faster. Either works.
Roll the pastry. On a lightly floured surface, roll the thawed puff pastry into a 10 to 12-inch square. A rectangle is fine, too. Don’t roll it thinner than that, or it can tear around the cheese. If it does tear, just pinch that portion together.
Layer the filling. Spread the fig jam in a circle in the center, about the size of your brie. Sprinkle the pecans over the jam. Set the brie on top, trimmed or scored side down.
Wrap it up. Trim the corners of the dough to round it off. Run a wet fingertip along the edges, then fold the pastry up and around the brie and pinch it closed like a little purse. Save the scraps! Cut out a few leaves or roll them into mini crescents to bake alongside.
Step 2 – Shape into a Pumpkin
Lay out the spokes. Cut four 20-inch pieces of kitchen twine. Lay them on a sheet of parchment so they cross in the center, like the spokes of a wheel. You’ll have 8 even sections.
Center the brie. Set the wrapped brie right where the strings cross, seam side up. The smooth side is face down for now.
Tie it up. Work one string at a time. Bring both ends up over the seam and tie them together, pulling just snug enough to press a shallow groove into the pastry. Double-knot it. Repeat with the other three strings, so all four knots meet in the center. Don’t pull tight, or the pastry can tear. It puffs around the twine as it bakes, creating the ridges. Trim the extra.
Flip it. Turn the brie over onto your lined baking sheet. The smooth side is up now and the knots are tucked underneath. Now you’ve got a pumpkin!
Chill. Put the tied brie in the refrigerator for at least 20 minutes. Cold butter and cold cheese are what give you a crisp crust instead of a soggy one. Turn the oven on to 400°F (205°C) now, so it’s hot when you’re ready.
Step 3 – Bake Until Golden
Egg wash. Whisk the egg yolk with 1 tablespoon of water. Brush it all over the chilled pastry, right over the twine. Sprinkle with flaky sea salt if you like.
Bake. Bake at 400°F for 25 to 35 minutes, rotating the pan halfway through. Go by color, not the clock. You want deep golden brown all over. Light golden isn’t done! The pastry goes in cold, so it takes longer to crisp than you’d expect.
Build your board. While it bakes, set out the crackers, apples, grapes, and nuts. Leave an open spot in the middle for the brie. A small plate there makes it easy to move.
Rest. Let it sit for 5 to 15 minutes. Give triple cream the full 15. The cheese thickens just enough that it won’t rush out at the first cut. Though personally we like it that way.
Remove the twine. Snip each string where it crosses the top. Slide the pieces out of the grooves. Then slip a spatula underneath, lift, and pull out the four knots from the bottom. Count your strings so none get left behind.
Add the stem. Tuck your pepper stem, pretzel, or cinnamon stick into the top center. Add a few sage leaves.
Serve. Set it on the board with a cheese knife so guests can cut their own wedges.
Pumpkin Baked Brie Variations
Fig jam is still my favorite, but I’ve made this with other fillings and they’re worth trying. I’ve marked the ones I’ve made myself. The rest are ideas that follow the same rule: keep the filling thick and the amount small, so the bottom crust stays crisp.
Sweet Substitutions
- Pumpkin Butter | I’ve made baked brie with pumpkin butter, and it’s about as Thanksgiving-y as an appetizer gets. Use the same 2 to 3 tablespoons. Any more and the bottom gets soggy.
- Apple Butter | I’ve made this one, too. Super yummy. I used store-bought, but my Instant Pot Apple Butter works the same way. Same amount as the fig jam.
- Cranberry Sauce | My Cranberry Sauce sets up nice and thick, especially when chilled, so use it cold.
- Apricot Jam or Orange Marmalade | Both are thick enough to follow the same rule.
- Praline Almonds or Dried Cranberries | I’ve swapped the pecans for chopped praline almonds. I’ve tucked in chopped dried cranberries, too.
- Sparkly Top | Skip the flaky salt. Sprinkle coarse sugar over the egg wash for a sweet crunch.
Savory and Spicy Variations
- Rosemary Cashews with Pepper Jelly | Another yummy savory version. Swap the pecans for chopped Rosemary Cashews and the fig jam for hot pepper jam. This cranberry pepper jelly is a good one.
- Bacon Onion Jam | Use it in place of the fig jam. Skip the pecans and add chopped fresh herbs. I don’t have my own recipe yet, but this Bacon Onion Jam is a good one.
- More Heat | Put candied jalapeños on the board. Look for them near the pickles.
Other Swaps
- Different Cheese | Camembert or another soft-rind cheese works. Keep it close to 8 ounces so the bake time holds.
- Gluten-Free | Use a gluten-free puff pastry sheet. Gluten-free dough won’t puff quite as much, so don’t expect the same height. It’s still shatteringly crisp.
Tips for the Perfect Pumpkin Baked Brie
A few tricks I’ve picked up from making this year after year:
- Thaw the pastry in the fridge. Move the frozen puff pastry to the fridge the night before. In a pinch, 30 to 40 minutes on the counter works. You want it bendable but still cold.
- Keep it cold while you work. Cold puff pastry dough bakes up flaky. If the dough turns soft or sticky at any point, stop and chill it for 10 minutes.
- Don’t skip the chill. Those 20 minutes after tying are what keep the crust crisp. Longer is fine, even overnight.
- Don’t poke holes. Steam is what makes puff pastry puff. A sealed pastry traps it, and keeps the melted cheese in.
- Patch thin spots. See a tear or a thin area before baking? Pinch it closed if you can. If you don’t have enough dough to pinch, wet a small scrap of pastry and press it over the spot.
- Use a rimmed pan lined with parchment paper. If a little cheese escapes, it stays on the pan and off your oven floor.
- Taking it to a party? If the party is close, I bake it at home and carry it over warm. If it’s a drive, I bring it unbaked. I keep the tied brie chilled on an ice pack and ask the host to have the oven preheated to 400°F when I get there.
- Baking at high altitude? I bake this in Denver, at 5,280 feet. Nothing changes. Same temperature, same time.
Troubleshooting Pumpkin Baked Brie
The most common problem with baked brie in puff pastry is a gummy, see-through layer of underbaked dough. I’ve had it happen, and I see it in many online recipes. Two things fixed it when I retested: a hotter oven and a cold pastry pumpkin. If the brie goes in warm, the cheese melts too fast, and the butter in the pastry softens. You lose the puff and those crisp, flaky shards.
- Pastry is gummy or see-through inside. The oven wasn’t hot enough, or the brie wasn’t cold. Give the oven a full 20 minutes to preheat to 400°F. Chill the tied brie for those same 20 minutes.
- Pastry is pale. It came out too early. Keep baking until it’s deep golden brown all over. If your oven has a convection setting, turn it on for the last 5 minutes.
- Bottom is soggy. Too much filling, a loose filling, or pastry rolled too thin. Stick to 2 to 3 tablespoons of a thick filling, and don’t roll the pastry past 12 inches.
- Cheese leaked out while baking. A seam didn’t seal, the pastry had a thin spot, or the twine was too tight. Wet the edges before you pinch, patch thin spots with a scrap, and tie snug, not tight. The pastry will puff around the twine.
- Cheese ran out when I cut it. It needed more rest. Give it 5 to 15 minutes, and 15 minutes for triple cream. Personally, we love it that way!
- Pastry tore while I was tying it. It got too warm, or you rolled it too thin. Patch it with a scrap and chill it for 10 minutes before you go on.
How to Make Pumpkin Baked Brie Ahead of Time
This baked brie recipe is made for holiday hosting. Do all the work the day before!
- Assemble the day before. Wrap, tie, and flip the brie. Cover it tightly with plastic wrap and refrigerate for up to 24 hours.
- Bake the day of. Brush on the egg wash right before it goes in the oven. Bake straight from the fridge at 400°F until deep golden brown.
- Freeze before baking. Wrap the tied, unbaked brie in plastic wrap, then foil. Freeze for up to 1 month. Bake straight from frozen, adding 10 to 15 minutes. Or thaw it overnight in the fridge and bake as directed.
- Don’t freeze after baking. The pastry turns soggy once it thaws, and the cheese goes grainy.
Storing and Reheating Leftovers
- On the party table. Baked brie is best in the first hour, while the cheese is still soft. Don’t leave it out longer than 2 hours.
- In the fridge. Keep leftovers loosely covered for up to 3 days.
- To reheat. Warm it in a 300°F oven for about 10 minutes to crisp the pastry back up. Skip the microwave. It makes the pastry soft and chewy.
Pumpkin Baked Brie FAQs
Yes. Wrap and tie it up to 24 hours ahead. Cover it tightly and refrigerate. Brush on the egg wash right before baking.
All-butter puff pastry, like Dufour, has the best flavor and the flakiest layers. Pepperidge Farm is easier to find and works well, too. It comes in two sheets per box, so you’ll have one left for another gathering.
Yes. The soft white rind on brie cheese is edible. I trim or score just the top so the cheese melts into the jam. The rest stays on and helps the cheese hold its shape.
Double-knot or tie in a bow, each string over the seam. Then flip the brie so the knots sit underneath. Leave the twine on until the brie has rested after baking.
Yes, I do it all the time. If it’s close, bake it at home and carry it over warm. If it’s a drive, bring it tied and unbaked on an ice pack, and bake it there at 400°F.
I’ve only made this with cotton twine. It’s a few dollars at the grocery store, so I’d get that. I haven’t tried these, but in theory you could press ridges in with the back of a butter knife. Some recipes say to use unflavored dental floss. I’d skip it. Floss is thin, and I think it would cut into the pastry.
My husband doesn’t like brie, and he LOVES it this way. Baked warm with jam and pastry, it’s different. So try it once, and start with triple cream. It’s usually milder than double cream. Camembert works in this recipe, but it’s stronger, not milder. Still not sold? Ask at the cheese counter or deli for recommendations for a soft 8-ounce wheel that melts.
More Fall Party Appetizers to Try
Need another delicious appetizer for the party? Start with these.
- Jalapeno Artichoke Dip: warm, cheesy, and a recipe I’ve been making for over 30 years.
- Baked Cranberry Cream Cheese Dip: Prepped in about 5 minutes, baked to bubbly perfection.
- Turkey Hawaiian Roll Sliders: turkey and cranberry on soft rolls, with 15 minutes of prep.
- Best Easy Make-Ahead Thanksgiving Recipes: more dishes you can finish before the big day.
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Video
Equipment
Ingredients
- 1 sheet all-butter puff pastry thawed but still cold (I like Dufour) or gluten-free puff pastry
- 2 – 3 tablespoons fig jam a thick one, see Notes for swaps
- 3 tablespoons pecans chopped (praline or toasted)
- 8 ounces round “triple cream” brie cheese rind on top, carefully trimmed or scored
- 1 large Egg yolk beaten + 1 tablespoon water for egg wash
- Flaky sea salt optional, for sprinkling on top
Optional Garnish for the Stem
- 1 cinnamon stick bell pepper stem or ½ of a pretzel rod
- 1 toothpick if using bell pepper stem
- 2 – 3 fresh sage leaves
For Serving
- Crackers like Carr’s water crackers, Raincoast Crisps, or gluten-free crackers
- Toasted Baguette slices crostini
- Sliced apples, grapes, or fresh berries
- Ginger snaps or other fall cookies
Instructions
Wrap the Brie
- Line a rimmed baking sheet with parchment paper. Trim a thin layer of rind off the top of the brie, or score the top in a crisscross pattern about 1 inch apart. Scoring is faster. Either works.8 ounces round “triple cream” brie cheese
- On a lightly floured surface, roll the puff pastry into a 10 to 12-inch square. A rectangle is fine. Don’t roll it thinner, or it can tear.1 sheet all-butter puff pastry
- Spread the fig jam in a circle in the center, about the size of the brie. Sprinkle the pecans over the jam. Set the brie on top, trimmed or scored side down.2 – 3 tablespoons fig jam, 3 tablespoons pecans
- Trim the corners to round off the pastry. Run a wet fingertip along the edges. Roll up the scraps of the pastry and bake them along with the brie.
- Wrap the brie up like a package. Fold the pastry up and over the cheese, and lightly pinch the edges together to seal. This seam will be the bottom of your pumpkin.
Shape the Pumpkin
- Cut four 20-inch pieces of kitchen twine. Lay them on parchment so they cross in the center like spokes, making 8 even sections.
- Set the wrapped brie in the center, seam side up.
- Work one string at a time. Bring both ends up over the seam and tie them, just snug enough to press a shallow groove into the pastry. Double-knot. Repeat with the other three strings and trim the extra.
- Flip the brie onto the lined baking sheet, smooth side up, knots underneath.
- Refrigerate for at least 20 minutes. Don’t skip this. Turn the oven on to 400°F (205°C) now, so it preheats the full 20 minutes.
Bake
- Whisk the egg yolk with the water. Brush it all over the chilled pastry, right over the twine. Sprinkle with flaky sea salt if you like.1 large Egg yolk, Flaky sea salt
- Bake for 25 to 35 minutes, rotating the pan halfway through, until deep golden brown all over. Go by color, not the clock. If the pastry looks gummy or pale, use your oven convection setting, turn it on for the last 5 minutes.
- While it bakes, set up your board with crackers, fruit, and nuts. I place a small plate to reserve a spot for the brie after it bakes. Also try adding, some salami rosettes and other charcuterie type items.
- Rest the brie for 5 to 15 minutes. Give triple cream the full 15.
- Snip each string where it crosses the top and slide the pieces out. Slip a spatula underneath, lift, and pull out the four knots. Count four strings so none are left behind.
- Add the stem. For a pepper stem, push a toothpick into its base and press it into the top center. A cinnamon stick or pretzel rod goes straight in. Tuck the sage leaves around it.1 cinnamon stick, 1 toothpick , 2 – 3 fresh sage leaves
- Serve with a cheese knife so guests can cut their own wedges.Crackers, Toasted Baguette slices, Sliced apples, grapes, or fresh berries, Ginger snaps or other fall cookies
Notes
- Swaps: Use the same amount of pumpkin butter, apple butter or cranberry sauce in place of the fig jam.
- Make ahead: Wrap, tie, and flip. Cover tightly and refrigerate up to 24 hours. Egg wash right before baking.
- Leftovers: Refrigerate up to 3 days. Reheat at 300°F for 10 minutes, not in the microwave.
- Gluten-free: Use gluten-free puff pastry. It puffs a little less but stays shatteringly crisp.
- Nut-free: Skip the pecans, or use roasted pepitas for crunch.
- Egg-free: Brush with heavy cream or melted butter. It may brown a little less.
- High altitude: No changes needed.
Nutrition
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