Pumpkin spice GalettePumpkin Galette is a rustic, easy to make dessert that is sure to be a crowd pleaser.

I am continuing with my pumpkin themed week for Bake-a-thon with this easy to make Pumpkin Galette today. I made this for our Thanksgiving dinner and it was liked by both kids and adults alike. Pumpkin pie spice flavor makes this dessert extra special.Pumpkin Spice GaletteI am not a big fan of pies because of the crust. The crust is too buttery and thick for my liking. Also for some reason whenever I bake a pie, the crust ends up puffy (even when I blind bake it with beans etc.). So this pumpkin galette seemed like a perfect alternate. Recipe is from the Kitchn site.

This rustic and easy to make pumpkin galette is a great take on traditional pumpkin pie. The dough for the crust is very very easy to work with. It bakes beautifully into a buttery golden colored galette. Filling could not be any simpler — cream cheese adds a little tang, while maple syrup gives the warmth and depth of flavor.

I made a savory galette recently with caramelized onion. So feel free to play with the fillings — sweet or savory — a galette is easier than pie. Also depending on the filling used, this could be a appetizer, a main dish or a dessert.Pumpkin Spice Galette

This is part of the Bake-a-thon 2017

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Pumpkin Galette Yum
Pumpkin Galette is a rustic, easy to make dessert that is sure to be a crowd-pleaser. Great to make for Thanksgiving or holiday parties.
Pumpkin Galette
Course dessert
Cuisine american
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
Servings
Ingredients
For the Dough:
  • cups all purpose flour
  • ¼ cup Finely ground Cornmeal
  • 1 tbsp sugar
  • ¼ tsp salt
  • 1 tsp pumpkin pie spice
  • ½ cup (8tbsp) Unsalted Butter, chilled and cubed
  • ¼ cup Ice Water
For the Pumpkin Filling:
  • 1 cup Pumpkin puree
  • 1 Large Egg (or use 1tbsp egg replacer whisked in 3tbsp water)
  • ¼ cup maple syrup
  • ¼ cup Unsalted Butter, melted
  • 2 tbsp Cream cheese, softened
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • tsp Pumpkin Spice mix
  • As needed Demerera Sugar or sparkling sugar (for sprinkling)
For the Whipped Cream (optional):
  • ¾ cup Cold Whipping Cream
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
Course dessert
Cuisine american
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
Servings
Ingredients
For the Dough:
  • cups all purpose flour
  • ¼ cup Finely ground Cornmeal
  • 1 tbsp sugar
  • ¼ tsp salt
  • 1 tsp pumpkin pie spice
  • ½ cup (8tbsp) Unsalted Butter, chilled and cubed
  • ¼ cup Ice Water
For the Pumpkin Filling:
  • 1 cup Pumpkin puree
  • 1 Large Egg (or use 1tbsp egg replacer whisked in 3tbsp water)
  • ¼ cup maple syrup
  • ¼ cup Unsalted Butter, melted
  • 2 tbsp Cream cheese, softened
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • tsp Pumpkin Spice mix
  • As needed Demerera Sugar or sparkling sugar (for sprinkling)
For the Whipped Cream (optional):
  • ¾ cup Cold Whipping Cream
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
Pumpkin Galette
Instructions
Make the Galette Dough:
  1. Pulse the flour, cornmeal, sugar, salt and pumpkin pie spice in a food processor until combined.
  2. Add the butter and pulse until the mixture resembles coarse crumbs.
  3. Drizzle in 2tbsp ice water and pulse until the dough is crumbly but holds together. Add more water, if needed, until the mixture holds together when squeezed.
  4. Remove the dough onto a plastic wrap and gather into a ball. Flatten into a disc and wrap with the plastic wrap. Refrigerate for 30 minutes to 1 hour.
Make the Filling:
  1. Preheat the oven to 400°F.
  2. Combine pumpkin puree, egg, maple syrup, 3tbsp of the melted butter, cream cheese, vanilla, salt and pumpkin spice mix in a mixing bowl. Beat well until smooth, 2~3 minutes. Set aside.
  3. Unwrap the dough on a parchment. Cover with another parchment and roll into a 12" round that is 1/8" thick.
  4. Slide the dough along with the parchment onto the baking sheet. Remove the top parchment.
  5. Spoon the pumpkin filling onto the center of the dough, leaving a 2" border around the edge. Fold the rim of the dough up and over the filling, overlapping the dough and pleat it as you go.
  6. Brush the crust with 1tbsp melted butter and sprinkle generously with coarse sugar, if desired.
  7. Bake the galette until the crust is golden brown, about 30~35 minutes. Transfer the galette onto a wire rack to cool completely.
To serve:
  1. Whip the cream along with maple syrup and vanilla extract until stiff peaks form.
  2. Cut the galette into wedges and serve with a dollop of whipped cream on top. Dust with ground cinnamon.
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