Sweet Pumpkin Maple Galette

Slice of pumpkin galette being held above a dark brown surface with a serving utensil with more slices in the background.

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.

Course Desserts

Cuisine American

Prep Time 30

Cook Time 40

Additional Time 1

Total Time 2 10

Servings servings

Calories 331kcal

Author Diane Gail

Ingredients

For the Dough:

1 1/2 cups all-purpose flour
1/4 cup medium-grind cornmeal
1 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup cold lard
4 tablespoons icy cold water
1 egg beaten (for brushing)
1 tablespoons turbinado sugar

For the Filling:

2 cup pumpkin puree
1/4 cup pure maple syrup
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
2 eggs
1/2 cup sour cream

US Customary - Metric

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.

Notes

Keep ingredients cold: Cold lard and water create flaky layers in the crust that bake up tender and crisp.
Rest the dough: Letting the dough chill before rolling relaxes the gluten and prevents the edges from cracking.
Cool the filling: Assemble only after the filling cools so the crust stays firm and doesn’t absorb extra moisture.
Brush with egg wash: A quick brush adds shine and helps the coarse sugar stick for that rustic, golden finish.
Watch the bake: Pull the galette when the crust turns golden brown — it will continue to crisp slightly as it cools.

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