Step 1

Preheat the oven to 350 degrees.

Step 2

Lay one of the brie rounds on top of one thawed sheet of puffed pastry. I always use a knife and scrape off some of the white parts on the outside of the brie. This is optional.

Step 3

Cut a wide circle around the puffed pastry - reaching all the way to the outside edges of the pastry. Set the brie aside.

Step 4

Using the scraps left over from cutting the pastry, knead and flatten them to make an extra layer of pastry. I added this step to provide an extra layer of pastry to prevent the jam from seeping through.

Step 5

Cut one small piece and roll it flat to make a stem. Use the rest to place in the center of the pastry dough. Top with the jam.

Step 6

Place the brie round on top of the jam (or cranberry sauce).

Step 7

Wrap the puffed pastry across the top and lightly add four strings of twine to make the pumpkin shape.

Step 8

Flip over and place on a baking pan lined with parchment paper. Add the small piece of pastry dough for the stem on the baking pan and bake at 350 degrees for 15 - 20 minutes.

Step 9

Remove and cut off the twine. Make a small hole in the top of the pumpkin and gently add the stem. Top with sage leaves and serve while warm.