Sunday, 15 October 2017

Pumpkin Pecan Baked Brie

I was looking for a Thanksgiving appetizer recipe when I came across a recipe for baked brie using pumpkin butter. I have seen many recipes for apple butter but never have I heard of pumpkin butter. Here in Edmonton you can purchase it at the William Sonoma store in West Edmonton Mall but it is really easy to make and probably much cheaper too. The pumpkin butter is sweetened with maple syrup and brown sugar and pumpkin spice is added for the perfect touch. When you put the brie, nuts and pumpkin butter together with the pastry it is simply heaven on a cracker.

Pumpkin Pecan Baked Brie


1 sheet puff pastry dough
1 (8 oz or 200 gram.) round brie cheese
½ c. pumpkin butter (purchased or homemade) See recipe below
1/3 c. candied pecans (see recipe below)
1 egg
1 Tbsp. water


Thaw puff pastry dough and roll to desired size (large enough to completely cover brie).
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 brush on seams.
Gently place seam-side down on baking sheet lined with parchment paper.
Decorate the top with additional dough.(optional)
Bake at 400 degrees for 25 minutes or until golden brown.
Serve with assorted crackers

Maple Pumpkin Better

2 Cups pumpkin puree

½ Cup maple syrup

1 teaspoon pumpkin pie spice

3 Tablespoons brown sugar.

¼ Cup water

Combine pumpkin puree with maple syrup, spice, brown sugar and water in a medium saucepan over medium low heat.

Cook. stirring frequently, until mixture thickens and turns a dark brown. If necessary turn heat down to prevent burning.This takes 20-30 minutes.

Candied pecans:


1/3 cup pecans pieces
2 tbsp butter
2 tbsp brown sugar


Heat a small fry pan on medium.
Add butter.
When butter is melted, add pecans and brown sugar.
Stir until brown sugar is melted and pecans are well coated.
Allow pecans to cool before using.

Combine all the ingredient in a saucepan over medium heat.Cook until thickened and colour intensifies. Allow to cool before using.

Melt butter in a fry pan. Add nuts and brown sugar. Cook over medium heat until the brown sugar has melted and all the nuts are well coated. Cool nuts.

Place the pumpkin butter on the centre of the pastry sheet.Top with nuts.

Top with the brie.

Wrap the pastry around the brie. Seal with the egg mixture.

Here I cut out some leaves with the additional sheet of pastry.
Bake in 400 degree oven for 20 minutes. Until nice and golden.

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