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One of my absolute favorite appetizers of all time is Pumpkin Baked Brie, it is SO easy, gooey and drool worthy. It is perfect as it is, but baking it inside a pumpkin takes this recipe to a whole new level and makes it perfectly seasonal. This is perfect to serve as an appetizer for the holidays and will leave everyone wanting more!
Why You’ll Love Pumpkin Baked Brie
Not only is this just absolutely delicious but I love serving this to guests because it is easy to assemble ahead, and bake right before serving. The melted brie mixed with that hot honey with the perfect touch of heat that goes just perfectly! And look at it, it’s adorable!
How to Prepare Pumpkin Baked Brie
🎃 You know the drill, hollow out the pumpkin as much as you can, to ensure you can fit the brie. Add some olive oil to the pumpkin and bake at 400°F for 20 minutes. Pat dry the pumpkin well.
🍯 Mix the honey and add to the inside of a pumpkin. Add the brie inside the pumpkin and score. Drizzle more honey, reserving a touch for the end.
🔥 Bake covered with pumpkin ‘lid’ at 400°F for 10 minutes, remove pumpkin ‘lid’ and bake more 15 minutes. Top with more honey and chives. And that is it, subscribe for more!
Substitutions and Variations
- If you want a different look, you can substitute the pumpkin for an acorn squash and cut it from the top to bottom.
- If you want to have a no spice version just use honey with a pinch of salt instead of adding the spices.
- If you want an extra kick, feel free to use a pinch of cayenne or mix a little Salsa Macha into the honey.
- If you want to add a little crunch, sprinkle chopped walnuts or pecans over the brie before baking.
- If you want to try another recipe, check out my Baked Brie with Preserves.
🔥Chef Nadia’s Tip🔥
- Remove as much of the pumpkin insides as you can, this way it won’t be watery.
- Save the seeds for roasting and the pumpkin meat for pumpkin butter!
- After baking the pumpkin, make sure you pat dry it as much as you can to avoid it being watery.
More Holiday Recipes
Common Questions
You certainly can, just make sure you prepare it up till the point of baking, wrap and then refrigerate for up to 24 hours. Then just bake per instructions.
For this recipe use a small one, 2-3 lbs. It should be large enough to fit a wheel of brie but not so big it looks silly.
Firstly, make sure you remove as much of the inside of the pumpkin as you can. Secondly, after baking the pumpkin for the initial 20 minutes, make sure you pat it dry very well with paper towels. This will help the inside from becoming too watery when you insert the brie wheel and cook farther.
You can if you’d like. I recommend Kelley’s Hot Honey is you go that route.
Pumpkin Baked Brie
Ingredients
Pumpkin Brie
- 1 pumpkin
- 1 brie wheel
- tsp olive oil
Hot Honey
- 1/4 cup honey
- 1/4 tsp chipotle powder
- crushed red peppers to taste
- pinch cinnamon
- pinch salt
Toppings
- chives
- reserve a bit of the hot honey
Instructions
Prepare the Pumpkin
- Hollow out the pumpkin as much as you can, to ensure you can fit the brie.
- Add some olive oil to the pumpkin and bake at 400°F for 20 minutes.
- Pat dry the pumpkin as much as you can.
Hot Honey
- Mix the honey, chipotle powder, crushed red pepper, cinnamon and salt
Assemble and Bake
- Add some honey to the inside of a pumpkin. Add the brie inside the pumpkin and score.
- Drizzle more honey, reserving a touch for the end.
- Bake covered with pumpkin 'lid' at 400°F for 10 minutes, remove pumpkin ‘lid’ and bake 15 minutes.
- Top with more honey and chives and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
