This rustic, easy-going galette takes the classic pumpkin pie and gives it a little creative freedom. The flaky, crumbly crust develops a beautiful buttery golden color as it bakes, and is so easy to work with that it may become your year-round go-to for easy seasonal baking.
Galettes are the secret superhero of the baking world. They're so much easier than pies, made with a free-form rollover instead of any fussy crimping or latticing, yet they have a proud elegance to them that makes an impact on a table.
Depending on what you put in them, they become a savory app or a sweet dessert. This galette in particular has a versatility that makes it work for either depending on whether or not you top it with its maple whipped cream.
Whether served before or after the main dish, it's certainly the right flavor of fall. Pumpkin is mixed with a touch of cream cheese for just a little tang, maple syrup is added for warmth and depth of flavor, and, of course, Land O Lakes® Butter for that unmistakable, irreplaceable, richly satisfying flavor.
Some might say it's gilding the lily to top all this sweet goodness with maple whipped cream, but "too much" just isn't a part of the harvest season vocabulary.
Pumpkin Spice Galette
For the pumpkin spice mix:
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
For the galette dough:
1 1/2 cups all-purpose flour
1/4 cup finely ground white cornmeal
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup (8 tablespoons) Land O Lakes® Butter, chilled and cubed
1/4 cup ice water, divided
For the pumpkin spice filling:
1 cup pumpkin puree
1 large egg
1/4 cup maple syrup
1/4 cup (4 tablespoons) Land O Lakes® Butter, melted and divided
2 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
Demerara or coarse sparkling sugar, for sprinkling (optional)
For the maple whipped cream: (optional)
3/4 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
Stir the cinnamon, ginger, allspice, nutmeg and clove together in a small bowl to make the pumpkin spice mix.
Pulse the flour, cornmeal, sugar, salt and 1 teaspoon of the pumpkin spice mix together in a food processor fitted with the blade attachment until combined. Add the butter and pulse until the mixture resembles coarse crumbs, 7 to 10 pulses. It's okay if there are a few large pieces of butter remaining. Drizzle in 2 tablespoons of the ice water and pulse until dough is crumbly in texture but holds together when squeezed, about 4 pulses. If the mixture is dry, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time. Turn the dough out onto a piece of plastic wrap and gather into a ball. Flatten into a disk and wrap completely in the plastic wrap. Refrigerate for 30 minutes to 1 hour.
Arrange a rack in the middle of the oven and heat to 400°F.
Place the pumpkin, egg, maple syrup, 3 tablespoons of the melted Land O LakesⓇ Butter, cream cheese, vanilla, salt, and remaining pumpkin spice mix in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until smooth, 2 to 3 minutes; set aside.
Unwrap the dough and place it on a piece of parchment paper. Cover with a second piece of parchment. Roll the dough into a 12-inch round about 1/8-inch thick. Slide the parchment and the dough onto a baking sheet and remove the top layer of parchment.
Spoon the pumpkin filling onto the center of the dough, leaving a 2-inch border around the edge. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough. Brush the crust with the remaining 1 tablespoon of melted Land O Lakes® Butter and sprinkle generously with coarse sugar if desired.
Bake until the crust is golden-brown, 30 to 35 minutes. Transfer the parchment with the galette on it to a wire rack and cool completely.
When ready to serve, place all of the whipped cream ingredients in the bowl of a stand mixer fitted with the whisk attachment or use electric hand mixer. Whip on medium-high speed to stiff peaks, 1 to 2 minutes.
Cut the galette into wedges and serve with a dollop maple whipped cream and a dusting of ground cinnamon.
- Make ahead: Pumpkin spice mixture can be made up to 1 month in advance. Dough can be made up to 3 days in advance and stored in the refrigerator or frozen for up to 3 months.
- Storage: Galette is best eaten the day it is baked. Store leftovers, loosely covered, in the refrigerator for up to 3 days.
This post is sponsored by Land O'Lakes and was created by the Kitchn Creative Studio.
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