Baked Brie with Maple-Pumpkin Butter, Honey, Marcona Almonds and Pepitas

Yield: 2 cups Maple-Pumpkin Butter and one wheel of brie cheese
Undoubtedly the simplest (and quickest) appetizer possible, made perfect for the season with freshly made Maple-Pumpkin butter, Marcona almonds and pepitas. Your guests won't stop talking about it!
Ingredients for Maple-Pumpkin Butter:
1 15-ounce can Pumpkin Puree (or 1 ¾ cups fresh pumpkin puree)
1/3 cup granulated Sugar
1/3 cup Dark Brown Sugar
¼ cup Applesauce (naturally sweetened)
2 ½ tablespoons Maple Syrup
½ cup Water
1/8 teaspoon Allspice
1/8 teaspoon Nutmeg, ground
¼ teaspoon Cinnamon, ground
Ingredients for the Baked Brie:
1 8 ounce wheel of Brie
2 tablespoons Honey
¼ cup Maple-Pumpkin butter
2 tablespoons Marcona Almonds
2 tablespoons Roasted Salted Pepitas (pumpkin seed kernels)
Instructions for Maple-Pumpkin Butter:
Combine all ingredients in a medium saucepan over medium-low heat. Bring mixture to a simmer, stirring frequently.
Lower heat to low and allow to cook for 10 minutes, stirring often.
Remove from heat and spoon into a blender. Blend into a smooth puree. Allow to cool fully. Can be kept in a sealed container in the refrigerator for up to two weeks. Yield 2 cups.
Instructions for the Baked Brie:
Preheat oven to 350 degrees. Place parchment paper in a baking sheet (note: dark colored baking sheets may require less baking time).
Carefully slice the top of brie off removing only the rind. Drizzle honey over the top. Spoon on Maple-Pumpkin Butter and spread to cover the top. Distribute the almonds and pepitas evenly over the top. Bake 8-10 minutes until the cheese is warmed and soft but not melted. Remove and serve.
The baked brie takes less than 20 minutes start to finish. The Maple-Pumpkin Butter takes approximately 30 minutes including cooling time.

Courtesy of:  http://boulderlocavore.com/2013/10/baked-brie-with-maple-pumpkin-butter-honey-marcona-almonds-and-pepitas.html
Dori Ross