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Pumpkin Spice Brie

Pumpkin Spice Baked Brie

These are all the flavors we love in one dish – pumpkin, gooey cheese and sweet honey mixed with classic fall spices. The typical baked brie appetizer gets a new look as it is cradled into a small pumpkin.

It’s the perfect appetizer for a dinner party. It looks very impressive but doesn’t take too much effort. You can assemble ahead of time and bake as your guests are walking through the door. Once the pumpkin is roasted, which you can do a few days in advance, the recipe comes together in less than 30 minutes. 

Take advantage of making this dish in the fall when the pumpkins are perfectly ripe and “pumpkin spice” everything is always welcome on the table. 

Pumpkin Spice Baked Brie

Recipe by Abuelas Cuban CounterCourse: AppetizersCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 1 small buttercup pumpkin or kabocha squash, about 3 pounds

  • ½ cup honey 

  • 2 tablespoons of unsalted butter, melted 

  • ½ teaspoon of pumpkin pie spice, divided

  • ½ teaspoon of salt, divided

  • 8 oz wheel of brie cheese, trim the rind on the sides and on one side. 

  • Garnish: fresh herbs, flakey sea salt, bread and crackers


  • Preheat the oven to 400 degrees. 
  • Cook the pumpkin according to the instructions in our how to roast a whole pumpkin. For a small pumpkin it should be about one hour. You want a knife to easily insert the pumpkin. 
  • Remove the top and seeds from the pumpkin once it is cooled. 
  • Mix ¼ teaspoon of pumpkin spice mix and ¼ teaspoon of salt into the butter. When it’s totally mixed, use a brush to spread the butter mixture on the inside of the pumpkin and on the outside if there is extra. 
  • Fit the brie into the pumpkin. It should fit just right or trim it more if necessary.
  • Add the remaining pumpkin spice and salt to the honey. Mix it in until completely combined. Pour over the cheese.
  • Bake for 18 to 20 minutes until you see the cheese soften and the honey bubble. 

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