Pumpkin Pie Galette is a homemade pie crust that is wrapped around pumpkin filling giving you all the taste of a pumpkin pie in a rustic and easy design. Try my Pumpkin Crisp for another popular dessert during pumpkin spice season!
Pumpkin Pie Galette
A galette is a neat and easy way to get all the flavors of a pie without any special pan or equipment. They really let the fillings shine, like the pumpkin filling in this case. Anyone can put this pumpkin pie galette together, and you actually get four 7-inch pies made from this one recipe. Once you see how easy galettes are to put together, give my apple, blueberry, and tomato galettes a try!
Ingredients & Substitutions
Crust: I recommend using my no-fail homemade pie crust for this recipe; however, you could also use a store-bought crust.
Pure Pumpkin: Be sure you are using Pure Pumpkin (formerly known as pumpkin puree), not pumpkin pie filling for this recipe. Pure pumpkin is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added. We are adding our own seasoning and sweetness to the filling.
Turbinado Sugar: Turbinado Sugar is a sugar that would fall between granulated sugar and light brown sugar in both color and flavor. It has a yellowish-brown color and with some molasses content left in the turbinado sugar (which gives it the color), it will provide a slight butterscotch flavor and has larger and coarser grains. If you can’t find turbinado sugar, you can use granulated sugar for sprinkling over the crust.
Toppings: You can always add a dollop of whipped cream with a little bit of cinnamon sprinkled on top to really show off the galette! Vanilla Ice Cream is also a great choice.
Can I Use Canned Pumpkin Pie Filling?
We actually tested this recipe using canned pumpkin pie filling. Yes, it saved a little time, but it was a disappointment in flavor to all the taste testers. There was not the authentic pumpkin flavor; in other words, it had an over-processed taste that you could tell was from a can. However, if you love canned pumpkin pie filling, go for it!
Can I Make the Galettes Larger?
Sure! This recipe gives you four 7-inch galettes. However, you could make two larger ones if preferred. You will have to watch the baking time, however, as that may need to be adjusted.
Can I Make This Ahead of Time?
Yes! You can get the pie crust and the pumpkin filling made ahead of time. The pie crust can be stored in the refrigerator, wrapped in plastic wrap, for up to three days. Or, freeze the crust for up to a few months. The pumpkin pie filling can be stored in the refrigerator for a few days before use.
How to Store Pumpkin Pie Galette
Although best served fresh, it can be stored in the refrigerator for up to three days. Make sure it is loosely covered if you are keeping the leftovers in the refrigerator.
These are delicious served warm, room temperature, and cold.
More Pumpkin Desserts
Pumpkin Pie Galette
- 1 pie crust recipe, homemade or store-bought
- 1 can (15 ounces) pure pumpkin*
- ½ cup (100 g) light brown sugar, packed
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- 2 large eggs, room temperature
- ½ cup (115 g) sour cream, room temperature
- 1 large egg, room temperature, beaten
- 1 tablespoon turbinado sugar, divided
- whipped cream, optional, for topping
- In a medium saucepan over medium heat, add pure pumpkin. Cook, stirring frequently, for 3-5 minutes, or until thickened.
- Remove from heat and add brown sugar, salt, cinnamon, ginger, and nutmeg. Stir to combine.
- In a small bowl, whisk together the eggs and sour cream until fully combined.
- Pour the egg mixture into the pumpkin mixture and whisk to combine. Set the mixture aside to cool slightly while you prepare the dough.
- Set out four 14-inch sheets of parchment paper or aluminum foil on your work surface. Lightly flour each sheet of parchment (or foil).
- Divide pie crust dough into 4 equal-sized sections and place each onto a prepared sheet of parchment paper. Roll out each section of dough into a 10 to 11-inch circle with a ¼-inch thickness.
- Add ½ cup of filling to the center of one of the prepared circles of dough. Spread the filling into an even layer, leaving a 2-3 inch border around the edge for folding.
- Fold the edges of the dough over the pumpkin filling, working your way around and overlapping the edges as you go.
- Brush the folded edges of dough with the beaten egg. Sprinkle one teaspoon of turbinado sugar over the the egg washed dough.
- Transfer the galette to a sheet pan. Chill the prepared galette in the refrigerator for 20 minutes. (I was able to place two galettes on a pan.)
- Repeat assembly steps on the remaining three galettes, placing each in the refrigerator to chill.
- While the dough is chilling, preheat the oven to 350°F.
- Bake for 35-40 minutes, or until the crust is golden brown and cooked through.
- Allow the galettes to cool slightly before slicing and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Could you use yogurt instead of sour cream?
My daughter and I made this. Noticed the filing was heaping over the pie crust. Think next time I will use a bigger pie crust or maybe less whipped topping. Either way it turned out great and thinking of making it again for Christmas.