Pumpkin Pie Baked Brie

Brie cheese gets all dressed up in the flavors of pumpkin pie! The baked warm brie softens perfectly. Serve with fresh fruits for a tasty fall treat.

Prep: 20 min | Yield: 8 servings

Ingredients

• 1 (8 ounce) wheel Schroeder Käse Triple Creme Brie cheese, with or without vegetable ash
• 1 sheet refrigerated pie pastry
• 3 tablespoons pumpkin pie filling or mix
• 2 tablespoons chopped pecans
• 1 tablespoon brown sugar
• 1 egg
• 1 tablespoon water
• 1 tablespoon granulated sugar
• Fresh apple and pear slices
• Water crackers

Instructions

1. With a sharp knife, cut brie around the top rind edges if desired. Peel away rind to expose the cheese. Freeze for 10 minutes.
2. Heat oven to 425 degrees F. Line a 15 x 10 inch baking sheet with parchment paper.
3. Unroll pie pastry on a lightly floured surface; cut into 3/4 inch wide strips.
4. Spread pumpkin pie filling over brie. Sprinkle with pecans and brown sugar.
5. Weave pastry strips over toppings creating a lattice, allowing excess dough to drape over the top and sides of cheese. Tuck strips underneath the brie to completely cover bottom. Trim strips if necessary for cheese to lay flat. Place cheese on prepared pan.
6. Whisk egg and water; brush over pastry. Sprinkle with sugar.
7. Bake for 12 to 15 minutes or until crust is golden brown.
8. Cool for 10 minutes before serving.
9. Serve with fresh fruits and crackers.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin