Add some easy elegance to your autumn get-together with this Pumpkin Baked Brie. Warm brie baked right into a mini pumpkin and topped with maple pecans and fresh rosemary, it’s a delight you’re sure to fall for.
Make it Mellow
This Pumpkin Baked Brie combines mellow melted brie with maple, pecans and fresh rosemary all baked into a festive mini pumpkin. Serve with your favorite crackers or crostini for a warm, melty dip that’s hard to walk away from. If you’ve already tried my Pecan Pie Baked Brie, or my Baked Brie with Fig Jam, you know what a crowd pleaser this warm, cozy dip will be.
Perfect for Entertaining
If you’ve got loved ones gathering for the Thanksgiving holiday, this eye-catching appetizer is sure to be a big hit. It’s as beautiful as it is delicious. And it’s so incredibly easy. Scraping out the pumpkin takes a minute, but it’s so worth it for the presentation. The brie bakes right into the pumpkin flesh that’s coated in maple syrup, adding a hint of sweetness. I just know you’re going to love it!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Mini pumpkin (slightly larger than the round of brie, which is 4” wide)
- Wheel soft ripened Brie cheese
- Chopped pecans
- Maple syrup
- Chopped fresh rosemary
- Flaky sea salt, for garnishing
Supplies:
How to Make Pumpkin Baked Brie
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Toss the chopped pecans with 1 tablespoon of the maple syrup.
- Cut the top off of the pumpkin to create a lid. Carefully scrape out the seeds and membranes with a spoon, keeping the sides and bases intact. Pat the inside of the pumpkin dry and then brush with some of the remaining maple syrup.
- Trim around the edge of the brie wheel so that it will fit smoothly into the pumpkin bowl. Score the top of the Brie wheel with a sharp knife, about 1/8 inch deep, in a crisscross pattern.
- Place the Brie wheel down in the hallowed out pumpkin and place on the prepared sheet pan.
- Brush the top of the brie wheel with more of the remaining maple syrup.
- Top the brie with the pecan mixture. Sprinkle with 1/4 teaspoon of the chopped fresh rosemary.
- Bake on the middle rack of the oven for about 15 minutes, or until the cheese is melted and the nuts are caramelized on top. Let sit for 3 minutes.
- Sprinkle with the remaining 1/4 teaspoon chopped fresh rosemary and a little flaky sea salt.
Storage
To store leftovers, remove the cheese from the pumpkin shell to store in an airtight container. Leftover brie can be stored in the refrigerator for up to 3 days. Reheat in an oven-safe dish, covered with foil, in a 300°F oven until brie is melted again, about 10 minutes. You can also microwave leftover brie, but it will make the cheese rubbery and the pecans chewy.
The Best Party Dip Recipes
Whether it’s the holidays, game days, or family get togethers, if there’s a party, there’s a dip for that! The Best Party Dip Recipes are easy, delicious and guaranteed crowd pleasers.
If you make my Pumpkin Baked Brie with Maple, Pecans and Rosemary, be sure to snap a picture and share it with me @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Pumpkin Baked Brie with Maple, Pecans and Rosemary
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 Servings
Description
Add some easy elegance to your autumn get-together with this Pumpkin Baked Brie. Warm brie baked right into a mini pumpkin and topped with maple pecans and fresh rosemary, it’s a delight you’re sure to fall for.
Ingredients
- 1 mini pumpkin (slightly larger than the round of brie which is 4” wide)
- 1 (8-ounce) wheel soft ripened Brie cheese
- 1/3 cup chopped pecans
- 2 tablespoons maple syrup, divided
- 1/2 teaspoon chopped fresh rosemary, divided
- Flaky sea salt, for garnishing
Instructions
- Preheat the oven to 400° Line a baking sheet with parchment paper.
- Toss the chopped pecans with 1 tablespoon of the maple syrup.
- Cut the top off of the pumpkin to create a lid. Carefully scrape out the seeds and membranes with a spoon, keeping the sides and bases intact. Pat the inside of the pumpkin dry and then brush with some of the remaining maple syrup.
- Trim around the edge of the brie wheel so that it will fit smoothly into the pumpkin bowl. Score the top of the Brie wheel with a sharp knife, about 1/8 inch deep, in a crisscross pattern.
- Place the Brie wheel down in the hallowed out pumpkin and place on the prepared sheet pan. Brush the top of the brie wheel with more of the remaining maple syrup.
- Top the brie with the pecan mixture. Sprinkle with 1/4 teaspoon of the chopped fresh rosemary.
- Bake on the middle rack of the oven for about 15 minutes, or until the cheese is melted and the nuts are caramelized on top. Let sit for 3 minutes.
- Sprinkle with the remaining 1/4 teaspoon chopped fresh rosemary and a little flaky sea salt.
