Go Back Email Link
–+ servings
Print

Pumpkin Galette

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 slices

Ingredients

For the Crust

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup cold unsalted butter cubed
  • 3-4 tablespoon ice water

For the Pumpkin Filling

  • 1 cup pumpkin puree pure pumpkin, not pie filling
  • ⅓ cup light brown sugar packed
  • 1 large egg
  • 3 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt

To Finish

  • 1 egg beaten, for egg wash
  • 1 tablespoon coarse sugar for the crust

Instructions

Make the Crust

  • Cut the cold butter into the flour, sugar, and salt until the mixture looks like coarse crumbs.
  • Add ice water one tablespoon at a time until the dough just holds together. Shape into a disc, wrap, and chill at least 30 minutes.

Make the Filling

  • Whisk the pumpkin puree, brown sugar, egg, heavy cream, vanilla, pumpkin pie spice, and salt in a bowl until smooth and pourable.

Assemble and Bake

  • Roll the chilled dough into a rough 12-inch circle on parchment paper.
  • Spread the filling in the center, leaving a 2-inch border. Fold and pleat the border up over the edge of the filling.
  • Brush the crust with beaten egg and sprinkle with coarse sugar. Bake at 375°F for 35 to 45 minutes, until the crust is deep golden and the filling is set. Cool before slicing.

Notes

  • Pure pumpkin: Use plain pumpkin puree, not pre-spiced pie filling.
  • Keep it cold: Chill the dough if it softens while you work so the crust bakes up flaky.
  • Thin filling: Spread the filling in a shallow layer so it sets before the crust over-browns.
  • Storage: Keeps 3 to 4 days refrigerated; reheat at 325°F to re-crisp.