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Pumpkin Pie Baked Brie Recipe

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This recipe for Pumpkin Pie Baked Brie, by , is from Our Combined Culinary Genius Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcy Heil

Category:
Category:

Ingredients:  
Ingredients:  
1 wheel (8 oz) Brie cheese
1 roll refrigerated pie crust dough
3 T pumpkin pie filling
2 T chopped pecans
1 T brown sugar
1 egg
1 T water
1 T sugar
Water crackers or fresh apple and pear slices


Directions:
Directions:
Heat oven to 425F. Line a 15 x 10-inch baking sheet with parchment paper. Trim rind from top of brie if desired (it tends to be bitter when baked); place in freezer for 10 minutes. Unroll pie crust dough onto a lightly floured work surface; cut into inch wide strips. Set aside.

Spread pumpkin pie filling over brie. Sprinkle with pecans and brown sugar. Weave pie crust strips over the pecan topping creating a lattice, allowing excess dough to drape over the top and sides of cheese. Gently tuck pie crust strips underneath brie to completely cover bottom, trimming if necessary for cheese to lay flat. Place cheese on prepared pan. Whisk egg with water; brush over tops and sides of pie crust strips. Sprinkle with sugar.

Bake for 12-15 minutes or until pie crust is golden brown and cheese is softened. Cool for 10 minutes before serving. Serve with crackers or fresh fruit slices.

 

 

 

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