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Pumpkin Baked Brie Recipe
Ash Tyrrell

Pumpkin Baked Brie Recipe

I still remember the first time I pulled a pumpkin baked brie out of the oven the whole kitchen smelled like warm honey and roasted squash, and I knew right away this was becoming a fall staple. I've made this recipe more times than I can count now, for Friendsgiving, Halloween parties, and random Tuesday nights when I just wanted something cozy.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 small pumpkin about the size of a brie wheel – this becomes the edible bowl, so pick one with a sturdy, flat bottom so it doesn't tip over
  • 1 wheel of brie cheese – go for a soft ripe wheel so it melts into that gooey center we're after
  • 1 teaspoon olive oil – just enough to coat the inside of the pumpkin so it roasts instead of steams
  • 1/4 cup honey – the base of my hot honey drizzle and it balances the richness of the cheese beautifully
  • 1/4 teaspoon chipotle powder – adds a smoky little kick skip it if you want things milder
  • Crushed red pepper to taste – this is where you control the heat, so add slowly
  • 1 pinch cinnamon – a tiny pinch makes the honey taste extra autumnal
  • 1 pinch salt – balances the sweetness of the honey so it doesn't taste flat
  • Fresh chives for topping – a pop of color and a mild oniony bite that cuts through the richness

Method
 

  1. I start by slicing the top off my pumpkin like a lid and scooping out all the seeds and stringy bits with a spoon. I brush the inside with olive oil, then pop it onto a baking sheet and roast it at 400°F for about 20 minutes. Once it's out, I pat the inside dry with a paper towel so it doesn't get watery later.
  2. While the pumpkin roasts, I whisk together honey, chipotle powder, crushed red pepper, a pinch of cinnamon, and a pinch of salt in a small bowl. This only takes a minute, but it's the flavor backbone of the whole dish. I always taste it here and adjust the heat level to my mood that day.
  3. Once the pumpkin has cooled enough to handle, I spoon a little hot honey into the bottom, nestle the brie wheel inside, and score the top in a crisscross pattern. Then I drizzle more honey over the cheese, saving a bit for later. I cover it with the pumpkin lid and bake at 400°F for 10 minutes, then remove the lid and bake for another 15 minutes until the brie is soft and jiggly.
  4. I pull the pumpkin out once the brie looks ready to collapse at the slightest touch. I drizzle the reserved hot honey over the top, scatter on some fresh chives, and let it sit for a minute or two before digging in with crackers or crusty bread.

Notes

  • I always let my brie sit at room temperature for about 20 minutes before baking so it melts evenly instead of staying firm in the center.
  • I use a smaller pumpkin than I think I need, since a loose fit means the brie slides around while baking.
  • I taste my hot honey before drizzling it on, because chipotle powder brands vary a lot in spiciness.
  • I line my baking sheet with parchment paper, since roasted pumpkin can leak a bit of liquid and I don't love cleaning that up.
  • I keep an extra jar of honey nearby, because I always end up wanting more for dipping once everyone digs in.