Ingredients:

  • 1 (8-ounce) round brie cheese (225g)
  • 1 cup canned pumpkin puree (240g)
  • ½ teaspoon ground cinnamon (2g)
  • ¼ teaspoon ground nutmeg (1g)
  • ¼ teaspoon ground ginger (1g)
  • ¼ teaspoon sea salt (1.5g)
  • 1 tablespoon maple syrup (15ml)
  • 1 sheet of puff pastry, thawed (about 1 sheet)
  • 1 cup pecan halves (120g)
  • ½ cup granulated sugar (100g)
  • ¼ cup water (60ml)
  • ½ teaspoon vanilla extract (2.5ml)
  • Pinch of salt
  • Fresh rosemary sprigs (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a saucepan, combine sugar, water, vanilla extract, and salt. Bring to a boil over medium heat, stirring until sugar dissolves.
  3. Add pecans and simmer for 5 minutes. Transfer pecans to a baking sheet lined with parchment paper; allow to cool and harden.
  4. In a mixing bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, sea salt, and maple syrup; mix until smooth.
  5. Roll out the puff pastry and place the brie in the center. Spoon the pumpkin mixture over the brie. Fold the pastry over the brie, pinching to seal.
  6. Place the wrapped brie on a baking sheet and bake for 20 minutes or until golden brown.
  7. Top the baked brie with candied pecans and garnish with fresh rosemary. Serve warm with crackers or bread.