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Baked Brie Stuffed Pumpkin

Recipe by Tadas Mikuckis on InstagramAdded 1 November 2026.

15 minutes to prep, 50 to cook. A festive autumn appetizer featuring a whole pumpkin filled with melty brie, sweet fig jam, crunchy pecans, and bright pomegranate seeds. The buttery, salty, and slightly sweet flavors make it perfect for holiday gatherings, and it’s quick to assemble and bake. Serve with toasted bread for a delightful dip.

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Baked Brie Stuffed Pumpkin by Tadas Mikuckis, a frame from the Instagram video

Method

  1. Preheat the oven to 375°F.

  2. Cut a wide lid off the pumpkin and scoop out the seeds and stringy interior.

  3. Rub the inside of the pumpkin with softened butter.

  4. Place the pumpkin and its lid on a sheet pan and roast uncovered for 25 minutes.

  5. Remove the pumpkin from the oven.

  6. Fill the pumpkin with brie cheese, fig jam, toasted pecans, fresh pomegranate seeds, honey, and a sprinkle of flaky sea salt.

  7. Put the lid back on and bake for another 25 minutes, until the cheese is melted and gooey.

  8. Serve immediately with toasted sourdough or baguette for dipping, optionally scraping a little soft pumpkin flesh into each bite.

Tips while you cook

Pre‑roast the pumpkin shell
Roast the pumpkin uncovered for 25 minutes before adding the filling to soften the flesh.
Butter the interior
Rub softened butter on the inside of the pumpkin after scooping out seeds.
Replace the lid for the second bake
Put the pumpkin lid back on before the final 25‑minute bake.
Serve while hot
Serve immediately after baking for the best melty cheese texture.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Tadas Mikuckis made this.

The recipe comes from Tadas Mikuckis’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Tadas Mikuckis and want this changed? Email [email protected].

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