By Lisa Roberts

Pumpkin Brie

If you attended our Friendsgiving event last Thursday you might have sampled our favorite Thanksgiving appetizer - pumpkin brie! We love how quick and easy this recipe is and that it contains wonderful fall flavors. If you're looking for a very last minute appetizer, bring this to your Thanksgiving celebration and let the compliments roll in! 


1 sheet puff pastry dough

1 round Brie cheese

1/3 cup pumpkin butter

1/3 cup chopped pecans (plus a few whole pecans for decoration)


Allow puff pastry dough to thaw some. While still cold, roll out the puff pastry dough until it's large enough to wrap around the Brie. Place pecans and pumpkin butter in the center of the dough. Place the Brie directly on top of the pecans and pumpkin. Wrap the dough around and pinch all the edges to make sure everything is sealed inside. Use a little water on the edges if you need to. Flip the whole bundle over so that the edges and on the bottom. 

Bake at 400 degrees for approximately 20 minutes or until the puff pastry is golden brown. Serve right away, while still warm, with crackers and pumpkin chips.

*Note: we recommend baking Pumpkin Brie in a pie plate so that the cheese is contained when it oozes out of the puff pastry dough :)

 Everyone at RPS wishes you a bountiful and joyful Thanksgiving!