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Prep time
15 minutes
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Cook time
30 minutes
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Makes
1 triangle galette
Author Notes
An easy-peasy pumpkin pie alternative with a perfectly crispy crust, every time. Whipped cream is not optional. —Erin Jeanne McDowell
Ingredients
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1 cup
pumpkin purée (220 g)
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1
egg (57 g)
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1/3 cup
brown sugar (71 g)
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3/4 teaspoon
cinnamon (3 g)
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1/4 teaspoon
ginger (1 g)
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Pinch nutmeg
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Pinch clove
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3 tablespoons
crème fraîche (46 g)
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1
recipe All Buttah Pie Dough (https://food52.com/recipes...)
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Egg wash, as needed for finishing
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Pearl sugar, as needed for finishing
Directions
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Preheat the oven to 400° F. Line a baking sheet with parchment paper.
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In a large bowl, whisk the pumpkin, egg, brown sugar, cinnamon, ginger, nutmeg, clove, and crème fraiche to combine.
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On a lightly floured surface, roll out the dough to 1/4 inch thick. Use a pastry wheel to cut it into a triangle shape. Transfer the dough to the prepared baking sheet.
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Spoon the filling in the center, leaving 1 1/2 to 2 inches of uncovered dough all the way around. Fold in the sides of the triangle first to encase the filling. Then, fold the bottom piece of the triangle over onto the filling. Be sure to apply a little pressure at the corners where the edges of dough meet—make sure they’re sealed well or filling may leak out during baking!
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Brush the edges of the dough with egg wash and sprinkle with pearl sugar. Bake until the filling is set and the dough is golden brown, 30 to 35 minutes.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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