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Pumpkin Galette

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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 8 Servings


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


Make the Galette Dough:

  • Pulse the flour, cornmeal, sugar, salt and pumpkin pie spice in a food processor until combined.
  • Add the butter and pulse until the mixture resembles coarse crumbs.
  • 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.
  • 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:

  • Preheat the oven to 400°F.
  • 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.
  • Unwrap the dough on a parchment. Cover with another parchment and roll into a 12" round that is 1/8" thick.
  • Slide the dough along with the parchment onto the baking sheet. Remove the top parchment.
  • 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.
  • Brush the crust with 1tbsp melted butter and sprinkle generously with coarse sugar, if desired.
  • 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:

  • Whip the cream along with maple syrup and vanilla extract until stiff peaks form.
  • Cut the galette into wedges and serve with a dollop of whipped cream on top. Dust with ground cinnamon.