1 sheet pepperidge farms puff pastry
1 ½ lb brie wheel
2 tbsp Naturacentric Vanilla Cinnamon honey
¼ cup Mt. Hope Farms Spiced Marionberry fruit spread
1 egg white
Fresh sage leaves for leaves
1 thick pretzel or cracker for stem
Dried sweetened oranges
Remove the Pepperidge Farms puff pastry from the freezer and let it thaw according to the package instructions
Preheat your oven to the temperature specified on the puff pastry package (usually around 400°F or 200°C).
Lay the thawed puff pastry sheet on a lightly floured surface. Place the fruit spread and brie right in the center.
Gently fold the puff pastry over the brie, completely enveloping it. Trim any excess pastry if necessary.
Press the edges of the pastry together to seal the brie inside.
Cut 4 pieces of kitchen twine and wrap / tie them around the brie/puff pastry to create the pumpkin ridge detail. You will leave these on during baking.
Brush with Egg White:
In a small bowl, beat the egg white until slightly frothy.
Brush the egg white over the entire surface of the wrapped brie. This will give the puff pastry a golden-brown finish when baked.
Bake: Place the wrapped brie on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 20-25 minutes, or until the puff pastry is golden brown and puffed up.
While the brie is baking, gently wash and pat dry the fresh sage leaves.
After removing the brie from the oven, arrange the sage leaves around the stem area to resemble pumpkin leaves.
Place a pretzel or cracker upright on the top of the wrapped brie to resemble a stem.
Serve: Carefully transfer the baked brie pumpkin to a serving platter. Let cool for 10-15 minutes before serving to ensure no one is scalded.
Arrange water crackers and dried sweetened oranges around the pumpkin for a festive and flavorful presentation.
Enjoy: Serve the Brie Pumpkin with Puff Pastry as a delightful appetizer or centerpiece at your gathering. Slice into the gooey, honey-kissed brie and enjoy with the crackers and dried oranges.