Pumpkin Brie Bites Mini Pumpkin Brie with Montana Gold Rush Jam
October 2026
Article by Maloree Murphy
Meet your new favorite fall appetizer, pumpkin-shaped Brie bites stuffed with Becky's Berries Montana Gold Rush Jam and wrapped in buttery puff pastry. Kitchen twine gives them their signature pumpkin ridges, and a pretzel stem tops it all off. Cute enough that guests may feel like they cannot eat them.
- Makes: 8 individual Brie pumpkins
- Prep Time: 20 minutes
- Bake Time: 18–22 minutes
Pumpkin Brie Bites Mini Pumpkin Brie with Montana Gold Rush Jam
Ingredients
- 8 mini Brie wheels, about 4 ounces each
- 8 teaspoons Becky’s Berries Montana Gold Rush Jam
- 2 sheets frozen puff pastry, thawed
- 1 egg
- 1 Tablespoon water
- Kitchen twine
- 8 pieces thick pretzel rod (I like to use Dotz Pretzels)
- Fresh rosemary or sage leaves, optional for garnish
- Crackers, sliced apples, or pears, for serving
Directions: :
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Lightly roll out the puff pastry and cut it into eight squares, each large enough to completely wrap a mini Brie wheel.
- Place one Brie wheel in the center of each pastry square. Spoon about 1 teaspoon of Montana Gold Rush Jam over the top.
- Bring the pastry up and around the Brie, pinching the edges together to completely seal the cheese and jam inside. Place seam-side down.
- For each Brie, cut four pieces of kitchen twine, about 12 inches long. Arrange the twine in a crisscross pattern beneath the wrapped Brie. Gently tie the strings at the top to create eight sections resembling the ridges of a pumpkin. Keep the twine slightly loose so the pastry has room to puff.
- Whisk the egg with 1 Tablespoon of water and brush the egg wash over each pumpkin.
- Bake for 18 to 22 minutes, or until the pastry is golden brown.
- Let cool for about 10 minutes. Carefully snip and remove all of the kitchen twine.
- Press a 1-inch piece of thick pretzel rod into the center of each pumpkin to create the stem. Add a small rosemary or sage leaf beside the stem if desired.
Originally printed in the October 2026 issue of Simply Local Magazine
Never miss an issue, check out SLM's digital editions here!
