This super easy Thanksgiving Pumpkin Pie Galette is made with the most delicious pumpkin spice filling wrapped up in my favorite flaky buttermilk crust!
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.
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.
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.