Baked Brie Pumpkin
Baked brie inside a little sugar pumpkin. Warm, melty and the showstopper of mahjong night, in about an hour.
It’s mahjong night, ladies, so let’s bake brie inside a little sugar pumpkin. It’s warm, melty and the showstopper of the table.
You’ll need
Serves 6 to 8. About 15 minutes, plus 45 minutes to bake.
- 1 small sugar (pie) pumpkin
- 1 wheel of brie (8 oz)
- ¼ cup fig jam
- ¼ cup chopped pecans
- ¼ cup dried cranberries
- 2 tbsp honey
- Fresh thyme
- Crackers, to serve
Make it
Heat the oven to 375°F. Cut the top off the pumpkin and scoop out the seeds.
Cube the brie and layer it in with spoonfuls of fig jam, pecans and cranberries.
Drizzle with honey, put the lid back on and bake for about 45 minutes, until the brie is melted and the pumpkin is tender.
Top with thyme and dig in with crackers.
Lady M’s tips
- Fill it in the morning and keep it in the fridge. Give it a few extra minutes in the oven if it’s cold.
- No fig jam? Apricot jam or cranberry sauce works too.
- Set the pumpkin on a parchment-lined baking sheet so it’s easy to move.
On my table
Serve it warm on a wooden board with crackers all around it, on a side table away from the tiles.
That’s it, and you’re ready for game night. Bird Bam Cheers! ...and happy mahj-ing!
— Lady M
