I love simple, crowd pleasing appetizers and baked brie is at the top of my list of favorites!
I decided for Pumpkin Week I would make a fall themed baked brie using my favorite pumpkin sauce on top.
In fact I used the same pumpkin sauce that I use in my Pumpkin Spice Latte recipe!
I like to serve my baked brie in a small cast iron skillet (my favorite way to serve dips) and for this version I skipped wrapping it in puff pastry
and simply used cheese, pumpkin, and candied almonds. It turned out fantastic and I can’t wait to make it again for Thanksgiving!
Pumpkin Spice Baked Brie with Almonds
Ingredients
- 8 ounce wheel of brie cheese
- 1/2 cup pumpkin sauce recipe below
- 1/4 cup almonds
- 1 tbsp brown sugar
- sliced apples pears and French Bread, for dipping
For the pumpkin spice sauce:
- 1/2 cup pumpkin puree
- 6 tbsp brown sugar
- 2 tsp pumpkin pie spice
- 2 tbsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a small saucepan add all four of the pumpkin sauce ingredients and heat over med low, stirring continuously.
- Stir the sauce until creamy and just about to boil. Remove from heat.
- Remove the top rind of the brie by carefully cutting away the top layer of skin/paper.
- Place the brie in a small oven safe skillet (I like cast iron) or small baking dish.
- Spoon the pumpkin sauce all over the top of the brie.
- Place the skillet in the oven for 15 minutes until warm and gooey.
- Meanwhile, add brown sugar and almonds to a small skillet and heat over medium low.
- Stir constantly until toasted and coated with the melted sugar. Remove from heat.
- Spoon the almonds on top of the warm brie.
- Add sliced fruit and bread on a platter and serve with the brie for dipping.
In a small saucepan add all four of the pumpkin sauce ingredients and heat over med low, stirring continuously.
Stir the sauce until creamy and just about to boil. Remove from heat.
I like to serve my baked brie in a small cast iron skillet, which is the perfect size for the circle of brie! You could also use a small baking dish.
Remove the top rind of the brie by carefully cutting away the top layer of skin/paper.
Place the brie in a small oven safe skillet (I like cast iron) or small baking dish.
Spoon the pumpkin sauce all over the top of the brie.
Place the skillet in the oven at 350 degrees for 15 minutes until warm and gooey.
Meanwhile, add brown sugar and almonds to a small skillet and heat over medium low.
Stir constantly until toasted and coated with the melted sugar. Remove from heat.
Carefully take the warm brie out of the oven.
Spoon the almonds on top of the warm brie.
Add sliced fruit and bread on a platter and serve with the brie for dipping.
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
- Pumpkin and Smoked Gouda Focaccia from A Kitchen Hoor’s Adventures
- Pumpkin Mashed Potatoes from The Redhead Baker
- Pumpkin Spice Baked Brie with Almonds from For the Love of Food Blog
Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.
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