Preheat your oven to 375 degrees F.
Line a baking dish with parchment paper and roll out the puff pastry sheet on top.
Spoon about 3 tbsps of pumpkin butter onto the center of the puff pastry.
Place the brie cheese wheel on top of the pumpkin butter spread.
Draw a circle with a butter knife around the cheese, leaving about 2 inches of dough around the border.
Bring the edges of the puff pastry dough to the top so that the whole wheel of cheese is covered.
Cut 5 strings of kitchen twine in equal length and lay out on the parchment paper in a spider’s web formation.
Place the dough wrapped cheese on top of the twine and bring up each opposite side of twine, tying in the center.
Make an egg wash with 1 egg and water, whisk it together and brush over the top of the puff pastry dough.
Bake in the oven for about 20 minutes or so, until the dough is golden brown.
Remove from the oven, cutting and discarding the twine.
Place a honey pretzel twist on top for the stem and sage leaf.
Serve immediately with crackers, apples and some nuts.