It’s time to embrace the cozy flavors of fall with my Spiced Pumpkin Pie Galette recipe! This rustic and delicious dessert is easier to make than a traditional pumpkin pie, and it’s perfect for Thanksgiving, holiday gatherings, or any time you’re craving that classic pumpkin spice taste.
Why You Will Love This Recipe
This Spiced Pumpkin Pie Galette is special because it combines the comforting flavors of pumpkin pie with the simplicity of a free-form tart. The flaky crust is easy to make or can be store-bought for convenience, and the spiced pumpkin filling is rich, creamy, and perfectly balanced. Unlike pie, there’s no need to worry about a perfect crimped edge; its rustic charm is part of its appeal! Plus, you can easily customize the spices to your liking. This homemade pumpkin pie galette is a show-stopping dessert without all the fuss.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
For the Filling:
- 1 1/2 cups pumpkin puree (not pumpkin pie filling)
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup heavy cream
For the Egg Wash:
- 1 large egg, beaten
- 1 tablespoon milk or water
- Turbinado sugar for sprinkling (optional)
Step-by-Step Instructions
Step 1: Make the Crust
In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
Step 2: Chill the Dough
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial because it allows the gluten to relax, resulting in a flakier crust.
Step 3: Prepare the Filling
In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, cloves, nutmeg, and salt. Mix well until everything is evenly combined.
Step 4: Add the Egg and Cream
Whisk in the egg until well combined. Then, stir in the heavy cream until the filling is smooth and creamy.
Step 5: Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. If the dough is sticking, add a little more flour to your surface.
Step 6: Transfer to Baking Sheet
Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. This makes it easier to move the galette and prevents sticking.
Step 7: Add the Filling
Pour the pumpkin filling into the center of the dough, leaving a 2-inch border around the edge.
Step 8: Fold the Edges
Gently fold the edges of the dough over the filling, pleating as you go to create a rustic look.
Step 9: Egg Wash and Sugar
In a small bowl, whisk together the egg and milk (or water) for the egg wash. Brush the egg wash over the folded crust edges, then sprinkle with turbinado sugar, if desired.
Step 10: Bake the Galette
Preheat your oven to 375°F (190°C). Bake for 45-55 minutes, or until the crust is golden brown and the filling is set. The galette is done when the crust is nicely browned and the filling doesn’t jiggle much when you gently shake the baking sheet.
Step 11: Cool and Serve
Let the Spiced Pumpkin Pie Galette cool on the baking sheet for at least 30 minutes before slicing and serving. This allows the filling to set completely.
Serving Suggestions
This Spiced Pumpkin Pie Galette is fantastic on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess complements the warm, spiced filling perfectly. For a richer flavor, try serving it with a drizzle of caramel sauce or a sprinkle of chopped pecans.
For presentation, a dusting of powdered sugar adds an elegant touch. Serve warm or at room temperature. This galette is a wonderful addition to any Thanksgiving spread or fall gathering, and it’s also perfect for a cozy dessert on a chilly evening. You can also pair it with a cup of coffee or tea.
Storage and Reheating
Storage: To store your Spiced Pumpkin Pie Galette, let it cool completely, then cover it loosely with plastic wrap or store it in an airtight container. It will keep in the refrigerator for up to 3 days.
Reheating: To reheat, you can warm individual slices in the microwave for about 30 seconds, or until heated through. For a crispier crust, reheat the galette in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will help restore some of the crust’s original texture.
Key Details
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 45-55 minutes
- Total Time: Approximately 1 hour 45 minutes
- Servings: 8 slices
Required Equipment:
- Large bowl
- Pastry blender or your fingers
- Plastic wrap
- Rolling pin
- Baking sheet
- Parchment paper
- Whisk
- Small bowl
Spiced Pumpkin Pie Galette
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into cubes
- 1/4 cup ice water
- 1 1/2 cups pumpkin puree not pumpkin pie filling
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup heavy cream
- 1 large egg beaten
- 1 tablespoon milk or water
- Turbinado sugar for sprinkling optional
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial because it allows the gluten to relax, resulting in a flakier crust.
- In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, cloves, nutmeg, and salt. Mix well until everything is evenly combined.
- Whisk in the egg until well combined. Then, stir in the heavy cream until the filling is smooth and creamy.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. If the dough is sticking, add a little more flour to your surface.
- Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. This makes it easier to move the galette and prevents sticking.
- Pour the pumpkin filling into the center of the dough, leaving a 2-inch border around the edge.
- Gently fold the edges of the dough over the filling, pleating as you go to create a rustic look.
- In a small bowl, whisk together the egg and milk (or water) for the egg wash. Brush the egg wash over the folded crust edges, then sprinkle with turbinado sugar, if desired.
- Preheat your oven to 375°F (190°C). Bake for 45-55 minutes, or until the crust is golden brown and the filling is set. The galette is done when the crust is nicely browned and the filling doesn't jiggle much when you gently shake the baking sheet.
- Let the Spiced Pumpkin Pie Galette cool on the baking sheet for at least 30 minutes before slicing and serving. This allows the filling to set completely.
