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Hello, Pumpkin
I have made a lot of whipped brie, but put pumpkin butter with it and this dip is my new sweater-weather favorite. The pumpkin simmers with maple and warm spices until the whole kitchen smells like fall. That first bite of sweet pumpkin butter with buttery, creamy brie and a little flaky salt on top of warm bread…every bit as good as it smells.
Table of Contents
Fall in a Bite
How to Make the Pumpkin Butter
Give it time to thicken. Cook the pumpkin mixture over medium-high heat for 3-4 minutes, stirring constantly, then reduce to medium-low for another 20-22 minutes. It should be thick and a deep terracotta color. Stir often, scraping the bottom and corners so it doesn’t scorch.
Adjust the cinnamon to your taste. Start with less and taste as it cooks. The fresh ginger, nutmeg, cloves, and orange add plenty of flavor, too.
Blend if needed. Use an immersion blender to get the pumpkin butter silky smooth. If you’re happy with the texture, you can skip it.
Cool completely before assembling. You don’t want warm pumpkin butter melting your whipped brie. If you’re impatient like me, set the bowl over an ice bath to cool it faster.
Make it ahead. You can make the pumpkin butter 1-2 days ahead and refrigerate it separately from the whipped brie. That leaves less to do when you’re ready to serve.
Tips for Smooth Whipped Brie
Trim cold, whip soft. Remove the rind while the brie is still cold and firm. A sharp knife or cheese slicer makes this easier without taking too much cheese with it. Then let the brie and cream cheese come to room temperature before whipping.
Scrape down the bowl. Stop the processor and scrape down the sides so the pieces stuck above the blade get blended, too. Check for any remaining chunks before transferring the cheese to your piping bag.
Use a tall glass to fill the bag. Fit your piping tip, if using one, then stand the bag in a tall glass. Fold the top over the rim, spoon in the whipped brie, and twist the bag closed. Refrigerate for 15-20 minutes to firm up before piping.
Pipe in strips. Hold the tip close to the platter with the serrated edge facing up. Squeeze steadily as you move across the plate to create a wide strip with ridges. Stop squeezing before lifting the tip, then repeat, leaving gaps for the pumpkin butter. If the brie isn’t holding its shape, chill it a little longer. If it’s too firm to pipe, let it soften briefly.
The Finishing Touches
Toasted Hazelnuts & Fried Sage
Rub the hazelnuts while they’re warm. After toasting, let them cool just enough to handle, then rub between paper towels to loosen the skins. A few bits of skin left on the hazelnuts are fine. Roughly chop them before serving.
Dry the sage thoroughly. If you’ve rinsed the leaves, pat them completely dry before frying. Water on the leaves will splatter when it hits the hot oil.
Have your spoon ready. The sage cooks quickly, taking only about 5-10 seconds per leaf. Keep a slotted spoon and a paper towel-lined plate beside the stove. Remove the leaves when they turn translucent, before they brown.
Taste before finishing. The pumpkin butter already has maple syrup and brown sugar, so start with a light drizzle of honey. Try a bite with the brie and pumpkin butter before adding more honey or flaky salt.
Make-Ahead
Make the pumpkin butter and whip the brie 1-2 days ahead. Let the pumpkin butter cool completely, then refrigerate it in an airtight container. Keep the whipped brie separate, either in a covered container or a piping bag with both ends closed.
If the refrigerated brie is too firm to pipe, let it soften just enough to squeeze comfortably. Pipe it 20-30 minutes before serving so it has time to come to room temperature.
Keep the hazelnuts and fried sage separate from the pumpkin butter and brie until assembling to help preserve their crunch.
The Perfect Pairings
Start your beautiful fall evening with this Pumpkin Butter and Whipped Brie Dip served with a pitcher of London Mules. For your main, serve Peppercorn-Braised Short Ribs over potato purée with a fresh Arugula Fennel Salad on the side. For dessert, Pistachio Crème Brûlée.
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Frequently Asked Questions
Serve the whipped brie at room temperature with completely cooled pumpkin butter and warm bread. Pipe the brie 20-30 minutes before serving to take off the refrigerator chill.
Check that both cheeses have softened and that you’ve removed the brie rind. Stop the processor, scrape down the bowl, and continue blending until smooth.
If it’s still loose or watery after the suggested cooking time, continue cooking over medium-low heat, stirring and scraping the pan frequently. It should be thick before you take it off the heat. Let it cool completely before assembling.
Make the pumpkin butter and whip the brie 1-2 days ahead, then refrigerate them separately. Assemble on serving day, piping the brie 20-30 minutes before serving so it comes to room temperature. Keep the hazelnuts and fried sage separate until assembly to preserve their crunch.
Equipment
- medium saucepan
- spatula
- heatproof bowl
- Immersion blender, optional
- 2 piping bags
- basketweave tip
- Skillet
- paper towels
- slotted spoon
- serving platter
Ingredients
Pumpkin Butter
- 15 oz pumpkin puree
- 1 tsp freshly grated ginger
- 1/4-1/2 tsp ground cinnamon, to taste
- 1/8 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- 1/4 cup brown sugar
- 1/3 cup maple syrup
- 1/2 orange, zested and juiced
Whipped Brie and Toppings
- whole hazelnuts, to taste
- 10 oz brie, rind removed, at room temperature
- 2 oz cream cheese, at room temperature
- oil, for frying
- 10-12 sage leaves, thoroughly dried
- chives, finely chopped, to taste
- honey, for drizzling
- flaky salt, to taste
- warm bread, for serving
Instructions
- Make the Pumpkin Butter: Add the pumpkin puree, ginger, cinnamon, cloves, nutmeg, brown sugar, maple syrup, orange zest, and orange juice to a saucepan. Cook over medium-high heat for 3-4 minutes, stirring constantly. Reduce the heat to medium-low and cook for another 20-22 minutes, stirring frequently, until thick and dark terracotta in color.15 oz pumpkin puree, 1 tsp freshly grated ginger, 1/4-1/2 tsp ground cinnamon, 1/8 tsp ground cloves, 1/4 tsp freshly grated nutmeg, 1/4 cup brown sugar, 1/3 cup maple syrup, 1/2 orange
- Optional: For extra smooth pumpkin butter, blend in an immersion blender.
- Cool the Pumpkin Butter: Let cool completely, or transfer to a heatproof bowl and place over an ice bath.
- Toast the Hazelnuts: Toast the whole hazelnuts for 3-4 minutes. Rub between paper towels to remove the skins, then roughly chop.whole hazelnuts
- Whip the Brie: Whip the brie and cream cheese in a food processor until smooth. Transfer to a piping bag fitted with a wide, flat tip with a serrated edge. Refrigerate for 15-20 minutes to firm up.10 oz brie, 2 oz cream cheese
- Fry the Sage: Preheat the oil for 2-3 minutes. Add the sage leaves and fry until translucent, no longer than 5-10 seconds per leaf. Remove from the oil.oil, 10-12 sage leaves
- Assemble: Pipe the whipped brie in long strips across a serving platter, leaving space between each strip for the pumpkin butter. Transfer the cooled pumpkin butter to a separate piping bag, snip off the end, and pipe it into the gaps. Top with hazelnuts, chives, honey, fried sage, and flaky salt. Serve with warm bread.chives, honey, flaky salt, warm bread
- Make Ahead: Prepare the pumpkin butter and whip the brie 1-2 days ahead. Refrigerate separately in airtight containers. Pipe the brie 20-30 minutes before serving to allow it to come to room temperature.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
