Sweet Pumpkin Maple Galette
A sweet pumpkin maple galette is a must-have fall dessert. With its rustic, free-form crust and rich, maple-sweetened pumpkin filling, this galette is as easy to make as it is delicious.
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Servings: 8 servings
Calories: 331kcal
Equipment
- Mixing bowls
- Fork or pastry blender
- Plastic wrap
- Rolling pin
- Parchment paper
- Baking stone or parchment-lined sheet pan
- Pastry brush
- Whisk
Ingredients
For the Dough:
- 1 1/2 cups all-purpose flour
- 1/4 cup medium-grind cornmeal
- 1 tbls granulated sugar
- 1/4 tsp salt
- 1/2 cup cold lard
- 4 tbls icy cold water
- 1 egg beaten (for brushing)
- 1 tbls turbinado sugar
For the Filling:
- 2 cup pumpkin puree
- 1/4 cup pure maple syrup
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 2 eggs
- 1/2 cup sour cream
Instructions
Make the Dough:
- Combine dry ingredients: In a medium bowl, whisk together the flour, cornmeal, sugar, and salt.
- Cut in the lard: Use a fork or pastry blender to cut the lard into the flour mixture until it resembles coarse crumbs.
- Add water gradually: Stir in the water, 1 tbls at a time, until the dough begins to come together. Add more if needed.
- Form & chill: Use your hands to press the dough into a ball, wrap it in plastic wrap, and refrigerate for 1-2 hours.
Prepare the Filling:
- Cook fresh pumpkin if needed: If using fresh pumpkin, cook it down until it has the consistency of loose tomato paste. 100% pure canned pumpkin, no spices added, can be used as is.
- Mix spices & sweetener: Stir the maple syrup, salt, cinnamon, ginger, and nutmeg into the pumpkin.
- Blend eggs & sour cream: In a separate bowl, whisk the eggs and sour cream together.
- Combine: Pour the sour cream mixture into the pumpkin mixture and stir until fully blended. Set aside.
Assemble & Bake:
- Preheat oven: Set oven to 350°F (175°C).
- Roll out the dough: Lightly flour a work surface. Unwrap the dough, flour both sides, and roll it out into a 1/4" thick round.
- Transfer to pan: Place the rolled dough on a parchment-lined sheet pan or baking stone.
- Fill & fold: Spread the pumpkin filling in the center, leaving a 2” border. Fold the edges over the filling, crimping as needed.
- Brush & sugar: Brush the crust with beaten egg and sprinkle turbinado sugar over it.
- Bake: Bake for 40 minutes, or until the crust is golden brown.
- Cool & serve: Transfer to a cooling rack. Serve slightly warm, at room temperature, or chilled.
Video
Notes
- Chill the dough properly: Refrigerating the dough for at least an hour ensures a flaky, tender crust.
- Rustic shape is fine: No need for a perfect circle—galettes are meant to look handmade.
- Adjust the spice level: Increase or reduce cinnamon, ginger, or nutmeg to suit your taste.
- Use quality maple syrup: Opt for pure maple syrup for the best flavor — avoid pancake syrups.
Nutrition
Serving: 1slice | Calories: 331kcal | Carbohydrates: 37g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 70mg | Sodium: 252mg | Potassium: 236mg | Fiber: 3g | Sugar: 12g | Vitamin A: 9712IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg
Tried this recipe?Mention @SlowLivingbyDianeGail!
