Baked Brie with Pumpkin Butter and Walnuts.
Creamy Brie cheese topped with sweet and earthy pumpkin butter and crunchy walnuts, baked until melted and delicious. It’s sweet, savory and full of the flavors of autumn – the perfect fall appetizer or dessert.
Apples and cheese?! The perfect pairing.
Pair fall apples with cheese and you’ve got the perfect match. But put that cheese into the oven and top with some sweet and earthy pumpkin butter (homemade or store-bought) and crunchy toasty walnuts and you’ve got an ooey gooey match made in heaven. This fall or holiday appetizer (or dessert!) will be devoured in minutes. You may want to have a extra back-up at the ready.
Size up or size down with the Brie.
If you aren’t making this baked brie for a party, but for just a few people, feel free to either use a slice of the brie and decrease the quantities of pumpkin butter and walnuts accordingly. Or, bake the whole thing and save the leftovers for the next couple days – it’s just as good rewarmed the following day.
The recipe for this fall Baked Brie couldn’t be easier.
You’ll take a wheel of brie, top it with pumpkin butter, walnuts and a sprinkle of cinnamon, then you’ll pop it into a 350 degree oven.
Remove the Brie after 20-25 minutes when the cheese is partially melted but still has form, then serve it warm with apple slices and/or whole grain crackers.
This baked Brie is like an adult version of a candy apple…but so much better.
Here’s how to make this Baked Brie with Pumpkin Butter and Walnuts:
Baked Brie with Pumpkin Butter and Walnuts
- 8 ounces Brie cheese
- 1/4 cup pumpkin butter
- 1/4 cup chopped walnuts
- 1/2 teaspoon cinnamon
- 2 apples thinly sliced
- whole grain crackers
- Preheat oven to 350 degrees. Place Brie on a piece of parchment paper atop a baking sheet.
- Top Brie with pumpkin butter, walnuts and a sprinkle of cinnamon. Bake for 20-25 minutes or until cheese is melted but hasn’t yet lost its’ form.
- Remove Brie from oven and place onto serving platter. Serve with sliced apples and/or whole grain crackers.
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This post was originally published on December 3rd, 2013. It was updated today with new images.
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