Pumpkin Galette
A rustic, free-form sweet pumpkin galette with a flaky sugared crust and a creamy spiced pumpkin filling. All the pumpkin-pie flavor, none of the pie-plate fuss.
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.