Preheat oven to 400 degrees Fahrenheit.
Lay out a sheet of puff pastry on parchment paper and gently roll to flatten a bit. If you have two small pieces of puff pastry, you can put them together and roll them out.
Add 2 tablespoons of your jam of choice and place your brie cheese wheel in the middle.
Wrap the pastry around the brie cheese.
I cut 4-5 pieces of twine and wrapped each piece around the puff pastry to make the pumpkin shape.
Tie each piece of twine as you wrap them around the brie wheel. Flip the brie over and brush the top with beaten egg; this is your egg wash.
Bake for 20 minutes or until the top is golden brown.
Let the brie cool for 5 minutes. Gently, cut the twine from the top and peel it away from the puff pastry, cutting the twine as needed to remove. Do this slowly, so the shape still holds. Using a paring knife, make a small hole at the top of the pumpkin, place a small piece of breadstick or pretzel for the "stem", and place a couple of sage leaves next to the stem for the "leaves". Serve with your crostini, nuts, and dried fruit.