Ingredients
Cooking spray
1 sheet frozen puff pastry, thawed
1/2 cup pumpkin puree
2 Tbsp. heavy cream
1 Tbsp. store-bought or homemade hot honey, plus more for drizzling
1/2 tsp. kosher salt
1/4 tsp. pumpkin pie spice
6 oz. Brie, cut into 24 (1/2″) cubes
2 Tbsp. finely chopped roasted salted pecans
2 tsp. finely chopped fresh thyme
How to:
Arrange a rack in center of oven; preheat to 400°. Lightly grease a 24-cup mini muffin tin with cooking spray.
Cut puff pastry into 24 rectangles (in a 6 x 4 grid). Press rectangles into bottom and up sides of prepared cups.
In a medium bowl, using a handheld mixer on medium-high speed, beat pumpkin puree, cream, hot honey, salt, and pumpkin pie spice until light and fluffy, about 1 minute.
Divide pumpkin filling among pastry cups (about 2 tsp. each). Top each with 1 cube of Brie.
Bake bites until edges are deeply golden brown and Brie is starting to look glossy, 10 to 12 minutes. Let cool 5 minutes.
Transfer bites to a platter. Top with pecans (if using) and thyme. Drizzle with hot honey.