A festive Pumpkin Baked Brie wrapped in puff pastry and served with homemade pumpkin butter. Perfect for impressing your guests during the fall season.
1: In medium saucepan, mix pumpkin, brown sugar, granulated sugar, and lemon juice.
2: Heat to simmering over medium-low heat, stirring occasionally to keep mixture from sticking to the bottom of the pan.
3: Simmer uncovered for 30 minutes, stirring often.
4: Remove from heat; stir in vanilla, cinnamon, allspice, and salt.
5: Cool completely and pour into storage containers; cover tightly.
6: Preheat oven to 375°F.
7: Roll out pastry dough and remove corner to form a circle.
8: Add about 1/2 cup of pumpkin butter to the center of the puff pastry circle about the size of your brie wheel.
9: Place brie on top of the pumpkin butter.
10: Fold puff pastry edges over brie very tightly.
11: Gently wrap kitchen twine around brie wheel by sliding twine under brie wheel and tying a knot.
12: Flip brie over after you tie.
13: Place brie on parchment lined baking sheet.
14: Brush with egg wash and bake at 375°F for 30 to 35 minutes.
15: Remove strings and garnish with sage leaves and cheese straw.
