Pumpkin Walnut Baked Brie | Get the recipe for this quick and easy pumpkin walnut baked brie. With pumpkin butter and crispy puff pastry this cheesy recipe is a decadent crowd-pleaser!
Thank you so much for joining me today for part two of the Tastes of the Season recipe series hosted by Kristen of Ella Claire as I share my favorite Pumpkin Walnut Baked Brie! Make sure to stop by the bottom of the post to see the other recipes!
When it comes to entertaining, I am certainly a fan of simplicity. For a long time, I went overboard and I would work myself up to such a level of stress that I couldn’t even enjoy the event. It probably took longer than it should have, but I had a bit of an epiphany of quality over quantity, simple but good food, and actually laughing and connecting with the people I had invited over.
Recipes like this Pumpkin Walnut Baked Brie are my go-tos that enable the easy but decadent entertaining I strive for (see more entertaining posts here!). The five minute prep time may even be a stretch. I think it took the longest to open the jar of pumpkin butter- ha!
Cutting into the bundle and having the delicious and creamy melted cheese ooze out is definitely irresistable.
Since the pumpkin butter and walnuts are on the bottom, it takes a little bit of digging to make a mixed bite. You can also keep an extra bowl of pumpkin butter nearby for additional garnish!
Providing a few different options for serving such as tortilla chips and apples gives guests the opportunity to try the different flavors. It’s an appetizer that can taste savory or sweet depending on the bite. It tastes a lot like cheesy pumpkin pie!
I hope you enjoy this recipe, and please let me know what you think if you try it!
Pumpkin Walnut Baked Brie
- 1 sheet puff pastry thawed according to directions
- 3 tbsp pumpkin butter my favorite brand is in the notes!
- 1/4 cup chopped walnuts
- 1/4 tsp sea salt
- 1 wheel Brie cheese, approx. 16 oz. with rind on
- 1/2 tsp pumpkin pie spice
- 1 egg whisked
Preheat oven to 400 degrees. Prepare a baking stone or cookie sheet with parchment paper.
Unfold puff pastry on baking surface. Spread with pumpkin butter (feel free to use more than 3 tbsp if it seems thin!). Sprinkle with chopped walnuts and sea salt. Top with cheese wheel. Sprinkly pumpkin pie spice over the brie.
Wrap cheese with the puff pastry, folding and pressing securely to seal. Brush with whisked egg.
Bake until crust reaches a golden color, 20-25 minutes.
You may serve with additional pumpkin butter.
This pumpkin butter from Stonewall Kitchen is our very favorite!
Tastes of the Season
Pumpkin Custard Pie with Gingersnap Crust by Ella Claire | Pumpkin Chocolate Chip Cream Cheese Bread by Nest of Posies | Pumpkin Creme Brûlée by Maison de Pax | Pumpkin Cake with Creme Cheese Frosting by Dear Lillie | Pumpkin Tomato and Bacon Soup by Craftberry Bush
Spiced Pumpkin Pancakes by Boxwood Avenue | Paleo Pumpkin Chili by Nesting with Grace | Pumpkin Ginger Molasses Cookies by anderson + grant | Pumpkin Baked Brie en Croute by French Country Cotage | Nina Hendrick Design Co.
Pumpkin Pecan Chocolate Chip Cookies by A Burst of Beautiful | Maple Glazed Pumpkin Hand Pies by Love Grows Wild | Pumpkin Patch Muffins by House 214 | Pumpkin Maple Pancakes by Finding Home Farms | Miniature Pumpkin Tarts by Zevy Joy
Oatmeal Pumpkin Chocolate Chip Cookies by Miss Mustard Seed | Pumpkin Toffee Cupcakes with Salted Caramel Frosting by My Sweet Savannah | Pumpkin Pan Pie by Inspired by Charm