Pumpkin Baked Brie

Golden, melty, and full of fall charm.

This Pumpkin Baked Brie is a show-stopping appetizer for any gathering.

Wrapped in flaky puff pastry with a touch of apricot jam and shaped like a pumpkin, it’s as beautiful as it is delicious. Serve warm with slices of ACE Baguette, crisp apples, and extra cheese for dipping — the perfect blend of sweet, savory, and cozy autumn comfort.

Serves: 6–8
Prep Time: 20 minutes
Bake Time: 20 minutes

Ingredients

• 1 wheel Brie (8 oz)
• 1 sheet puff pastry (thawed if frozen)
• 2–3 tablespoons apricot jam (or jam of your choice)
• Leftover puff pastry for mini Brie pumpkins (optional)
• Butter, melted, for brushing
• Kitchen twine
• Breadsticks, for pumpkin stems
• Fresh sage leaves, for garnish
• ACE Baguette, sliced
• Apples, for serving
• Extra cheese for spreading

Instructions

1. Prep the puff pastry: Lay out the puff pastry on a clean surface. Spoon apricot jam into the center of the pastry so it’s roughly the same size as your Brie wheel. Place the Brie on top of the jam.
2. Wrap the Brie: Bring the sides of the pastry up and over the cheese. Continue wrapping until the cheese is fully sealed in puff pastry.
3. Shape the pumpkin: Cut three or four 15-inch pieces of baker’s twine. Turn the wrapped Brie upside down so the seam is on the bottom. Wrap the twine evenly around the wheel to resemble a pumpkin shape.
4. Brush with butter: Brush the entire puff pastry with melted butter.
5. Make mini pumpkins (optional): Use leftover puff pastry and mini Brie wheels. Repeat the jam, wrap, twine, and butter steps.
6. Bake: Place the Brie pumpkins on a parchment-lined sheet pan. Bake at 375°F for 20 minutes, or until the pastry is golden and the cheese inside is gooey and melty.
7. Finish: Insert a breadstick as the pumpkin stem and tuck a few sage leaves around.
8. Serve: Slice ACE Baguette and spread with cheese. Serve alongside the baked Brie with apples and extra cheese for dipping and spreading.