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Pumpkin Pie Galettes

For a limited time, we have Pumpkin Pie Galettes available at the Flourist Mill + Bakery. You can try this recipe, or our Classic Pumpkin Pie for your Thanksgiving celebrations. 

Pumpkin Pie Galettes

1 recipe for Classic Red Spring Pastry Crust

2 cups (450g) canned or freshly cooked pumpkin puree
1⁄2 cup (76g) brown sugar
1⁄2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1⁄4 tsp ground nutmeg
A few generous grinds of fresh black pepper
2 eggs
1/2 cup cream

Yields: Approximately 4 galettes (5" diameter each)

Pumpkin filling
Place pumpkin puree in a saucepan and heat gently over medium heat, stirring frequently. You want some of the liquid to evaporate, resulting in a somewhat drier puree. Remove from heat. Add sugar, salt, and spices, whisking thoroughly.

In a separate bowl, beat eggs and cream together. Add this mixture to the pumpkin mixture and whisk until completely combined. Set aside to cool. 

Assemble and bake
Preheat oven to 400°F. Line two baking sheets with parchment paper.

Remove dough from the fridge. Divide each dough disc into two, creating four portions of dough. Lightly flour your rolling pin and roll each portion into a 7-inch circle, approximately 1⁄8-1/4" thick. Gently place on a prepared baking sheet and place in the refrigerator. Repeat with the remaining three portions of dough and keep in refrigerator until ready to assemble galettes. 

To create an egg wash, lightly whip up the egg white with 15ml water with a fork. Using a pastry brush, brush the galettes with egg wash (this helps to protect the dough from becoming soggy during baking). Make sure the pumpkin pie filling is completely cool before assembly. Place 1/4 cup of filling in the centre of the galette, leaving about 3 inches from the edge. Fold edges of dough over the filling, tucking and overlapping slightly as needed. Place in refrigerator to chill for 30-45 minutes, the colder the better. 

When ready to bake, brush the dough edges with egg wash and liberally sprinkle with turbinado sugar. Bake for 30-40 minutes until deep golden brown. Let cool slightly and transfer to a cooling rack.  



Hi Joy,

The recipe does call for whipping cream! It’s important to cook and dry out the pumpkin puree in order to yield a filling that is thick enough to handle. It will still be a bit finicky to work with!

Joy Kelly

Hello and thank you for the amazing recipe. I live in Jacksonville, Florida. I am a huge fan of Flourist. I made these jewels today and had one hiccup, I took the ingredient in the recipe “cream” and used heavy whipping cream. I just never even thought it would mean anything else. It made the filling less thick, it was more like a pie filling, and thus I couldn’t spread the filling but I improvised and put the pastry dough in small pie pans and then added the filling. They turned out amazing and tasted just as amazing!
What I think it means is to use crème fraîche or mascarpone maybe?
Can you specify what type of cream you use?

Victoria Blinkhorn

I often see small pumpkin pies about, but their bland (and probably) mechanically-produced crust puts me off and I end up just wishing for something better. Well , this is the something better !!!! I christened my first Flourist delivery with this and there wasn’t a dry eye in the house. Well, folks weren’t balling , but they were excited that I had finally found the right way to the Mini pumpkin pie, crust-wise. Yay!!!

Sheryl Spencer

Thanks for sharing recipe!!

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