This Pumpkin-Shaped Baked Brie With Curry Spice Will Warm You Right Up
Give baked brie fall flair with a familiar flavor profile.
You can’t swing a host gift at a holiday party without hitting a plate of baked brie, always sticky with a glaze of honey or jam and loaded with crunchy pecans or walnuts under a dome of crisp puff pastry. It’s the ultimate cocktail party nosh for a reason—it’s as quick and easy as it is tasty and tempting.
To amp up the autumnal vibes, we took inspiration from a familiar flavor profile: pumpkin spice. But instead of sprinkling cinnamon, nutmeg and ginger into our pumpkin purée topping, we went a more savory route, swirling in Thai red curry paste for a punch of flavor and crowning the coppery layer with roasted pepitas for crunch—and even more pumpkin oomph.
Cover the whole shebang with a sheet of puff pastry and truss it up with butcher’s twine to make it look like a petite pumpkin, complete with a pretzel twist stem and a sage leaf sprout. Serve with crackers, more pretzels or pita chips, or just eat it with a fork and call it dinner.
Curried Pumpkin Baked Brie
½ cup pumpkin purée (plain pumpkin, not sweetened pumpkin pie filling)
1 tablespoon jarred Thai red curry paste (adjust for personal taste/desired spice)
¼ teaspoon kosher salt
1 sheet frozen puff pastry, thawed according to package instructions
1 tablespoon roasted, salted pepitas (shelled pumpkin seeds)
1 8-ounce wheel of brie
1 tablespoon heavy cream, half-and-half or whole milk
1 small pretzel twist
1 fresh sage leaf
Heat oven to 400 degrees.
In a small bowl, mix pumpkin purée, curry paste and kosher salt. Adjust seasoning to taste.
Line a sheet pan with parchment paper and place puff pastry atop parchment. Scoop pumpkin mixture into the center of puff pastry and gently spread into a circle about the size of the wheel of brie. Sprinkle pepitas over the pumpkin mixture and place brie on top.
Wrap the puff pastry around brie, cutting or pinching off excess bits of dough. Gently pinch remaining dough sides together to form sealed seams. Cut four long pieces of twine and carefully wrap around the pastry, tightly tying them on the seam-side, to form eight roughly even segments to make it resemble a pumpkin. Cut any extra bits of twine off of the knots.
Whisk egg and cream together in a small bowl. Using a pastry brush, lightly coat entire puff pastry pumpkin in egg wash. Flip over so tied ends (and pastry seams) are on the bottom, touching the parchment paper.
Bake 20-25 minutes or until golden brown. Let cool for 15 minutes. Carefully cut and remove twine. Using a thin knife or skewer, gently cut a hole in the top of the pastry pumpkin. Insert pretzel twist and sage leaf to complete the pumpkin look. 8 servings
Note: Leftover pumpkin purée makes a great addition to your favorite chili, vegetable soup or fall smoothie—or a healthy treat for your dog. Stir leftover curry paste into unsweetened, full-fat coconut milk for a quick curry, or rub veggies or proteins with it and a little olive oil before roasting.