This easy pumpkin galette recipe has all the great flavors of fall! With it’s flaky crust and pumpkin spice filling, this really is one tasty pastry! It could be a yummy dessert or even a delicious breakfast. If you want to put a spin on the classic pumpkin pie, then give this a try!
We’re welcoming fall with a delicious, rustic pumpkin spice galette. I wanted to make something different than the standard pumpkin pie and I love the way galettes look (and taste!). I like that this dessert has an artisan feel, even though it’s extremely easy to make. This is a no hassle crust too…it’s buttery, flaky and delicious. The filling is made with cream cheese, pumpkin, sugar and spices. It’s the perfect pumpkin taste that’s flavorful, but not overpowering. It’s kind of like a mix between a pastry and a pie, so you can serve it for breakfast or dessert! For the next few months I pretty much use pumpkin in everything and somehow it makes it all taste better! So happy it’s fall!!!
How To Make Easy Pumpkin Galette – Step By Step
Buttery Flaky Galette Crust
- In a large bowl combine flour, sugar and salt.
- Cut 2 sticks butter into small chunks and add to the flour mixture. With your hands or a pastry cutter blend until butter chunks are the size of peas.
- Add in Crisco and with your hands combine. It should resemble course crumbs. This mixture should remain dry and powdery.
- Add ice water and mix dough with hands until combined. The dough should hold a loose ball and be more on the dry side. It should look rough.
- Divide dough in half, press each half into a round flat disk, and wrap in plastic. Place in the refrigerator for 30 minutes or up to a few days.
Pumpkin Spice Filling
- Beat cream cheese on high until soft and fluffy. Scrape down the sides and bottom and continue to beat.
- Add in the pumpkin and blend, then add in the sugar and spices.
- Roll the dough out to a 11 inch round(ish) circle. Add pumpkin filling to the middle leaving 1 1/2 to 2 inches of crust to fold over.
- Sprinkles pecans over the top, then fold crust over. Brush with melted butter. So easy!! You can also try sugared pecans, yum!
- Bake in a preheated 450 degree oven for 15 minutes. Then lower the oven temp to 350 and bake for about 20-25 more minutes until the crust is golden brown. You can cover the filling with tin foil if you need. Enjoy!!
Pumpkin Galette – An Easy Pumpkin Recipe
Pastry recipes can be a bit daunting sometimes but this pumpkin galette is really simple and so delicious! Whipping up the dough is simple and together with the filling, it’ll take you 20 mins tops! Plus you’ll most likely have most of the ingredients to hand – bonus! The result is flaky, flavorful pastry that holds a lovely rustic charm.
DIY Pumpkin Spice
Good ol pumpkin spice! We Fall lands it appears in almost everything, from coffee to dog food (yep dog food!). But we love it, so why not whip up your own for this recipe, it’s so easy and tastes great homemade. In this pumpkin galette, the addition of cream cheese just creates a – well – super creamy delivery for the warm spice mix – so good!
What Is A Galette?
Galette from the Norman word gale meaning flat cake is a term used in French cuisine to designate various types of flat round or freeform crusty cakes. This pumpkin Galette is flaky, buttery and filled with great fall flavor. If you’re looking for an alternative to the pumpkin pie, then look no further people – go with a galette!
Top Tips For Pumpkin Galette
- For the pastry, work on a cold surface. Keep your butter nice and firm, otherwise it will squeeze out of the edges of your pastry when you roll it.
- Don’t rush. Take your time with the pastry, making sure to relax it between each turn.
- Be careful with the amount of flour you use.
- Make sure the oven is preheated
Check Out These Other Delicious Pumpkin Dessert Recipes
Pecan Pumpkin Pie Recipe With Buttery Flaky Pastry
The Best Pumpkin Panna Cotta Recipe
Pumpkin Spice Sunflower Cupcakes
Homemade Pumpkin Filled Donut Holes
No Bake Pumpkin Dessert by Crazy for Crust
Pumpkin Pudding Cake by Life Made Sweeter
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Pumpkin Spice Galette
Ingredients
Buttery Flaky Galette Crust
- 2 1/2 cups all purpose flour
- 1 teaspoon white sugar , (or 1 tablespoon powdered sugar)
- 1 teaspoon salt
- 1/2 pound cold unsalted butter, (2 sticks)
- 1/4 cup Crisco
- 1/3 cup ice water
Pumpkin Spice Filling
- 16 ounces cream cheese
- 1 cup pumpkin
- 3/4 cup dark brown sugar
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon vanilla
Instructions
Buttery Flaky Galette Crust
- In a large bowl combine flour, sugar and salt.
- Cut 2 sticks butter into small chunks and add to the flour mixture. With your hands or a pastry cutter blend until butter chunks are the size of peas.
- Add in Crisco and with your hands combine. It should resemble course crumbs. This mixture should remain dry and powdery.
- Add ice water and mix dough with hands until combined. The dough should hold a loose ball and be more on the dry side. It should look rough.
- Divide dough in half, press each half into a round flat disk, and wrap in plastic. Place in the refrigerator for 30 minutes or up to a few days.
Pumpkin Spice Filling
- Beat cream cheese on high until soft and fluffy. Scrape down the sides and bottom and continue to beat.
- Add in the pumpkin and blend, then add in the sugar and spices.
- Roll the dough out to a 11 inch round(ish) circle. Add pumpkin filling to the middle leaving 1 1/2 to 2 inches of crust to fold over.
- Sprinkles pecans over the top, then fold crust over. Brush with melted butter. So easy!! You can also try sugared pecans, yum!
- Bake in a preheated 450 degree oven for 15 minutes. Then lower the oven temp to 350 and bake for about 20-25 more minutes until the crust is golden brown. You can cover the filling with tin foil if you need. Enjoy!!
Judy says
September 24, 2013 at 9:55 amThat looks really fabulous. I can’t wait to make it.
Judy
Kim says
September 24, 2013 at 3:12 pmOh, how I love fall. This looks delish! I’ll have to try it. 🙂
angel swanson says
September 24, 2013 at 3:49 pmLooks amazing; can’t wait to try!! xo
Erin says
November 26, 2013 at 8:54 amThis looks awesome! I really want to make this for Thanksgiving this week, but I’m having a problem.
The crust recipe makes two pie crusts. Does the filling recipe make enough to fill both pie crusts or is it just for one pie?
Also, you may want to correct the “1 teaspoon white sugar or 1 tablespoon” bullet to “1 teaspoon white sugar or 1 tablespoon powdered sugar”, like in the Joy of Cooking recipe.
Erin says
November 26, 2013 at 9:06 amThanks for the quick response! Thanksgiving is saved!
After I bake this, I’ll make another comment telling you how it goes. 🙂
(I’ll be putting maple-bourbon glazed pecans on it, too.)