Add oil to pepitas and toss to coat. Spread pepitas on a baking sheet and bake 10-13 minutes, until lightly golden. Remove from oven and set aside to cool. Combine the Maple Pumpkin Butter or Spicy Pumpkin Butter and brandy.
Remove the top rind of the Brie. Making sure you only cut through the skin of the Brie, run a knife around the top ¼-inch from the edge. Make several cuts across the Brie forming small triangles and then gently remove the skin forming a shallow cup to hold the Maple Pumpkin Butter or Spicy Pumpkin Butter. Spread the pumpkin mixture over the top of the cheese. Place the Brie into a small, cast iron skillet (or oven proof baking dish) and bake for 10-15 minutes, until the cheese is soft, but not melted. Remove from oven. Sprinkle pepitas over the top and serve with crackers, French bread toasts or sliced apples.