Pumpkin Pie Galette
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.
Servings: 12 servings
Ingredients
Crust
- 1 pie crust recipe, homemade or store-bought
Filling
- 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
Instructions
Pumpkin Filling
- 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.
Crust
- 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.
Assembly
- 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.
Notes
*I don't recommend using Pumpkin Pie Filling in this recipe. We found that the flavor of store-bought pumpkin pie filling was not good in a recipe like this where the pumpkin filling is the star.