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Baked Brie in a Pumpkin, Two Ways

Baked Brie in a Pumpkin, Two Ways

Savory and sweet versions of a seasonal treat
  • Baked Brie in a Pumpkin, Two Ways
  • Baked Brie in a Pumpkin, Two Ways
  • Baked Brie in a Pumpkin, Two Ways
  • Baked Brie in a Pumpkin, Two Ways
We’re serving up a holiday classic with a sweet twist! Perfect for Thanksgiving or holiday gatherings, this baked brie fits perfectly inside a small pumpkin to create an eye-catching appetizer. We’ve done this melty treat two ways--one sweet, and one savery--to suit every palate. Our sweet version features rich caramelized fig chutney and butter, while our savory rendition is topped with spicy pepper jelly for infusion of bright heat. Simple and satisfying, these easy bries are a must-have for any party this season.

Baked Brie in a Pumpkin, Two Ways
Savory and sweet versions of a seasonal treat
  • Prep Time : 20 min
  • Cook Time : 40 min
  • Total Time : 1 hr
  • Serves 2-4

Ingredients

Directions

    Caramelized Fig Baked Brie:

  1. Preheat the oven to 350 F.
  2. Melt the butter and toss with shelled pecans in a medium bowl.
  3. Spread the butter-coated pecans on a baking sheet and toast for 10-15 minutes until fragrant and lightly browned. Remove and cool but leave the oven at 350 F.
  4. Carve a small pumpkin and discard all interior flesh and seeds. If the Mini Brie doesn’t quite fit into the opening of the pumpkin, carve away slivers of additional flesh until it fits snugly.
  5. Insert the Mini Brie into the pumpkin and spoon the fig jam on top.
  6. Place the lid of the pumpkin back on top and put into the oven on a baking sheet or piece of aluminum foil. Bake for 20 minutes until the brie is oozy and melted and the pumpkin flesh is soft.
  7. Remove from the oven, top with toasted pecans and sprigs of thyme. Serve with crackers, apple slices or baguette rounds for dipping.

    Caramelized Fig Baked Brie:

  1. Preheat the oven to 350 F.
  2. Carve a small pumpkin and discard all interior flesh and seeds. If the Mini Brie doesn’t quite fit into the opening of the pumpkin, carve away slivers of additional flesh until it fits snugly.
  3. Insert the Mini Brie into the pumpkin and spoon the hot pepper jelly on top.
  4. Place the lid of the pumpkin back on top and put into the oven on a baking sheet or piece of aluminum foil. Bake for 20 minutes until the brie is oozy and melted and the pumpkin flesh is soft.
  5. Remove from the oven and serve warm with crackers or baguette rounds for dipping.

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