Pumpkin Pie Galette
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This super easy Pumpkin Pie Galette is made with the most delicious pumpkin spice filling wrapped up in my favorite flaky buttermilk crust!
This Pumpkin Pie Galette tastes exactly like classic pumpkin pie but without all of the effort of making pie. All you have to do is roll your galette dough into a circle (it doesn’t have to be perfect), fill the middle with pumpkin filling then fold over the edges of the dough and bake! No lattice crusts, no edges to crimp and no pie dishes necessary! It’s flaky, perfectly spiced and such a easy dessert to make during pumpkin season.
Looking for more pumpkin recipes? Try my Mini Pumpkin Cream Cheese Muffins, Pumpkin Scones with Maple Glaze, or Pumpkin Banana Muffins!
Ingredient Breakdown
Galette Crust:
All-purpose flour – gives the galette crust structure.
Granulated sugar and salt – enhances flavor.
Butter – makes the galette crust flaky.
Buttermilk – provides flavor and makes the galette crust tender. You can substitute with milk.
Pumpkin Filling:
Pumpkin puree – make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.
Brown sugar – sweetens the filling. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Egg – helps bind the ingredients and gives the pumpkin filling structure.
Milk – makes the pumpkin pie smooth and creamy! You can substitute with half and half or heavy cream.
Cinnamon, nutmeg & ginger – needed to help give the filling its pumpkin spice flavor. You can replace the cinnamon, nutmeg and ginger with 1 1/2 teaspoons of pre-made (or homemade) pumpkin spice mix.
Salt – enhances flavor.
How To Make Pumpkin Pie Galette
1. Make the Galette Crust: In a mixing bowl combine the all-purpose flour, sugar and salt. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. Add the buttermilk to the mixture then to mix on low speed. Stop mixing when the dough is rough and shaggy.
4. Transfer dough to a lightly floured surface then shape into a disc. Wrap the disc in plastic wrap and refrigerate for at least one hour or up to 3 days.
5. Make the Pumpkin Filling: in a medium bowl whisk the pumpkin puree, brown sugar and egg. Then whisk in the milk, cinnamon, nutmeg, ginger and salt until well combined. Set aside.
6. Assemble The Pumpkin Pie Galette: preheat the oven to 400°F and line a baking sheet with parchment paper. On a floured surface roll the dough out to a 12 inch wide circle then transfer the rolled dough to the prepared baking sheet.
7. Pour the pumpkin filling onto the middle of the dough then evenly spread out, leaving a 3 inch border around the edge.
8. Fold the dough over the edges of the filling then brush the dough with a little bit of milk (you can also use an egg wash) and sprinkle with raw sugar.
9. Bake the galette at 400°F for 30-35 minutes. Allow the galette to cool on a wire rack before slicing. Store the Pumpkin Pie Galette covered in the fridge for up to 5 days.
Pro Tips For Pumpkin Pie Galette
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Keep the butter cold at all times! Cold butter makes a flaky galette crust so put it in the fridge if you notice it getting too warm.
- Don’t over mix the dough! After adding the buttermilk, only mix until the dough just begins to come together. Over mixing = more gluten development which means your galette crust will be tough.
- Keep the dough cold at all times especially before putting in the oven! Cold dough helps the galette maintain its structure while baking.
- Don’t overwork the dough otherwise it will become tough.
- Add 1/4-1/2 teaspoon of cinnamon and/or nutmeg to the pie dough for a deliciously spiced galette crust!
- Lightly press a 9-inch cake pan into the center of your rolled dough to use as a guide for placing your apples!
- You can replace the cinnamon, nutmeg and ginger in the pumpkin filling with 1 1/2 teaspoons of pre-made (or homemade) pumpkin spice mix.
Frequently Asked Questions
What Is a Galette?
A galette is a basically a free-form open-faced pie that originated in France. Its made with the same flaky pie dough that you use for making regular pies except it gets assembled on a baking sheet instead of in a pie dish. They can have either a sweet or savory filling.
Can I Use Pre-made Pumpkin Spice?
If you prefer to use a pre-made pumpkin spice mix simply replace the cinnamon, nutmeg and ginger with 1 1/2 teaspoons of pre-made (or homemade) pumpkin spice mix.
More Pumpkin Recipes You’ll Love
- Mini Pumpkin Cream Cheese Muffins
- Butterscotch Pumpkin Pie
- Pumpkin Cornbread
- Pumpkin Scones with Maple Glaze
- Pumpkin Pie Thumbprint Cookies
- Pumpkin Banana Muffins
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Pumpkin Pie Galette
Equipment
- Stand mixer
- Baking sheet
- Rolling Pin
Ingredients
Galette Crust
- 150 g (1 1/4 cups) all-purpose flour
- 12 g (1 tbsp) granulated sugar
- ¼ tsp salt
- 113 g (1/2 cup) cold unsalted butter, cubed
- 60 g (1/4 cup) buttermilk
- 30 g (2 tbsp) milk, for brushing on crust (optional)
- raw sugar for sprinkling on crust (optional)
Pumpkin Filling
- 240 g (1 cup) pumpkin puree
- 100 g (1/2 cup) brown sugar
- 1 egg
- 30 g (2 tbsp) milk
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ⅛ tsp salt
Instructions
Galette Crust
- In a mixing bowl combine the all-purpose flour, sugar and salt. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- Add half of the buttermilk to the mixture and begin to mix on low speed then gradually add the rest of the buttermilk. Stop mixing when the dough is rough and shaggy.
- Transfer dough to a lightly floured surface then shape into a disc. Wrap the disc in plastic wrap and refrigerate for at least one hour or up to 3 days.
Pumpkin Filling
- In a medium bowl whisk the pumpkin puree, brown sugar and egg. Then whisk in the milk, cinnamon, nutmeg, ginger and salt until well combined. Set aside.
Galette Assembly
- Preheat the oven to 400°F and line a baking sheet with parchment paper. On a floured surface roll the dough out to a 12 inch wide circle then transfer the rolled dough to the prepared baking sheet.
- Pour the pumpkin filling onto the middle of the dough then evenly spread out, leaving a 3 inch border around the edge.
- Fold the dough over the edges of the filling then brush the dough with a little bit of milk (you can also use an egg wash) and sprinkle with raw sugar.
- Bake the galette at 400°F for 30-35 minutes. Allow the galette to cool on a wire rack before slicing.
Video
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter in the galette crust. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Galette Dough can be made up to 3 days in advance if wrapped with plastic and stored in the fridge.
- Store the Pumpkin Pie Galette covered in the fridge for up to 5 days.
- Nutrition: the provided nutritional information is an estimate for the entire galette. Please read my Nutrition Disclaimer for more information.
😋 Yummy