Print

Pumpkin Baked Camembert

Pumpkin Baked Camembert
Print Recipe

Pumpkin Baked Camembert is a warm, creamy, and flavorful appetizer combining the nutty sweetness of roasted pumpkin with the rich, gooey texture of melted Camembert cheese. Perfect as a cozy snack or elegant party centerpiece, this simple yet indulgent dish is quick to prepare with easy-to-find ingredients, offering a comforting fall-inspired treat that pairs beautifully with breads and fresh veggies.

Ingredients

Scale

Main Ingredients

  • 1 whole Camembert cheese (about 250g)
  • 1 cup fresh pumpkin puree, diced
  • 2 garlic cloves, peeled and finely chopped
  • 2 sprigs fresh rosemary or thyme
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Optional Ingredients

  • 1 teaspoon honey or maple syrup (for drizzling)
  • Toasted walnuts or pumpkin seeds, for garnish
  • Pinch of cayenne pepper or smoked paprika (for spice)
  • Balsamic glaze or pomegranate molasses (as an alternative drizzle)

Instructions

  1. Prepare the Oven and Pumpkin: Preheat your oven to 180°C (350°F). Lightly toss diced pumpkin with 1 tablespoon olive oil, salt, and pepper. Spread the pumpkin on a baking sheet and roast for about 15 minutes until tender and slightly caramelized.
  2. Score the Camembert: Remove the Camembert from its packaging and place it in a small ovenproof dish or the wooden box if oven-safe. Using a sharp knife, score the top rind in a criss-cross pattern to allow flavors to penetrate.
  3. Layer the Pumpkin and Flavors: Evenly spread the roasted pumpkin over the Camembert. Sprinkle the finely chopped garlic on top, then add the fresh rosemary or thyme sprigs for aromatic notes.
  4. Bake Until Gooey: Place the dish in the preheated oven and bake for 15-20 minutes until the cheese is soft and gooey and the pumpkin is warm and fragrant.
  5. Finish With a Sweet Drizzle (Optional): Remove the baked Camembert from the oven and, if desired, drizzle with honey or maple syrup for a sweet-savory balance. Garnish with toasted nuts or seeds if using.

Notes

  • Use room temperature Camembert for more even melting—let it sit out for 15 minutes before baking.
  • Do not over-roast the pumpkin; keep it tender but firm to avoid mushiness.
  • Fresh rosemary or thyme bring out the best flavors; avoid dried herbs.
  • Choose a good-quality Camembert to ensure rich taste and smooth melt.
  • Serve immediately to enjoy the cheese warm and gooey.
  • Leftovers keep in the fridge for up to 2 days; reheat gently in the oven.
  • Freezing is not recommended as texture and flavor can degrade.

Nutrition

Keywords: Pumpkin baked Camembert, pumpkin cheese dip, baked cheese appetizer, fall appetizer, creamy melted cheese, cozy snacks

Find it online: https://marycorner.com/pumpkin-baked-camembert/