Baked Pumpkin Brie

Brie by itself is a delicious snack, appetizer, and ingredient. Bake it in a pastry pocket and you've got an amazing gooey dish!

This recipe uses pumpkin butter I made in a different recipe. The pumpkin butter was made from pumpkin puree I made a week ago. This just illustrates how versatile pumpkins are and all the different ways they can be used and reused.

1 wheel of brie

1/2 roll puff pastry (thawed)

3 tbs pumpkin butter

1/4 chopped pecans

1 egg

1 tbs water

Preheat your oven to 400 and line a baking sheet with parchment paper or oiled tinfoil.

Trim wax coating from brie (you don't have to do this, I didn't).

Roll out your pastry dough and sprinkle chopped pecans in the center, in a circle/shape matching your brie. Then smear pumpkin butter over the pecans and the pastry. The pumpkin butter I used is from an earlier recipe of mine.

Take your wheel of brie and place it over the pecan and pumpkin butter circle on your dough.

Fold the pasty over your cheese, making sure all sides are covered and pinch the dough together to ensure no holes.

In a bowl, beat the egg and tablespoon of water until frothy and then brush over pastry.

Bake for 20 minutes or until pastry is a golden brown.

When your brie is done cooking, remove from oven and serve immediately.