Pumpkin Galette

November 12, 2016

Test Kitchen-Approved

Author Notes: An easy-peasy pumpkin pie alternative with a perfectly crispy crust, every time. Whipped cream is not optional.Erin McDowell

Makes: 1 triangle galette

Ingredients

  • 1 cup pumpkin purée
  • 1 egg
  • 1/3 cup brown sugar
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • Pinch nutmeg
  • Pinch clove
  • 3 tablespoons crème fraîche
  • 1 recipe All Buttah Pie Dough (https://food52.com/recipes...)
  • Egg wash, as needed for finishing
  • Pearl sugar, as needed for finishing
In This Recipe

Directions

  1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk the pumpkin, egg, brown sugar, cinnamon, ginger, nutmeg, clove, and crème fraiche to combine.
  3. 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.
  4. 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!
  5. 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.

More Great Recipes:
Pie|Galette|Clove|Nutmeg|Pumpkin|Thanksgiving

Reviews (2) Questions (0)

2 Reviews

Kenzi W. November 24, 2016
Hi Erin! I'm making this today. If I want to do a circle galette instead, will I have to scale up the filling at all?
 
Author Comment
Erin M. November 24, 2016
Depends how big you're making it, but making 1 1/2 x wouldn't hurt, especially since you already opened up that can o' pumpkin!