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Pumpkin Pie Galettes

Pumpkin Pie Galettes


Pumpkin Pie Galettes

October 05, 2019

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.  


  • 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!!!

    Victoria Blinkhorn on

  • Thanks for sharing recipe!!

    Sheryl Spencer on

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