This post probably isn’t going to convince die hard pumpkin pie fans to give up their most coveted Thanksgiving dessert, but if you’re wanting to try something new and a little bit, I dunno, funky, maybe it’s for you. I love galettes. That being said, I haven’t made that many of them and I had a huge duh moment when we tasted this recipe for the first time, but more on that later.
There was no actual recipe for this idea, just a couple of very short instructions on Williams-Sonoma’s “what’s in season” and what to make flash graphic thingy. So we kind of made up the ingredient amounts as we went. Know this when looking at the recipe below because you too might want to up some things, use less, etc.
You’ll need one of those cute, medium-ish size sugar pumpkins for this. Some store might call them pie pumpkins. We found slicing this stuff to be…not the easiest. Just do your best. We tried to slice them from cantalope-style wedges, but pieces broke and some were thicker. Eh,whatever. They all ended up cooking just fine.
The peel the pumpkin wedges, we put them on their sides so they didn’t wobble and just tried to slice off the rind as thinly as possible. Just watch those digits!
For the crust, we simply used a store-bought boxed Pillsbury crust. And since there’s two in a box, and that sugar pumpkin is plenty for two, you could easily make, ya know – two! We didn’t that day, but if you’re making this for Thanksgiving, it’s not that much more work and the galette is small anyway. One will feed four people a nice size dessert slice.
The directions said to go ahead and fold the crust over onto the top of the pumpkin, and to do so, just fold it up at one section and keep folding around the galette, pinching and crimping where the folds meet. Don’t worry, there’s no set way to do this, and the rustic approach allows for a little uneven parts here and there. That’s rustic for you!
After tasting this, we realized we should have done it a little differently. Next time we’ll use more brown sugar (initially we used about 1/4 packed brown sugar) and sprinkle it amongst the pumpkin pieces as we’re laying them down.
We used three tablespoons of small cubed butter pieces on top of the galette, which is pretty standard for a lot of desserts. The butter itself that is, amounts vary.
One of the final finishing touches were some rough chopped pecans, about a quarter cup.
And the final final touch, an egg wash over the top of the crust, which will help it all turn a lovely golden brown.
The other thing we realized we’d do differently after tasting this is – DUH ON ME – spice it up a little. As in cinnamon, nutmeg, cloves, etc. Next time some of those or pumpkin pie spice mix is going in with the brown sugar. Pumpkin by itself is a little bland, which we forgot before making this. I think we expected the brown sugar to come through more, but again, mixing that and some traditional pumpkin flavors like cinnamon and nutmeg in with the pumpkin pieces would probably be all this little galette needs.
Galette’s are a really fun and virtually stress free dessert to make because there’s no real rules. You can get a good crust already made at the store, unroll it and just plop your ingredients on a bake. Who doesn’t like the sound of that on a busy family feast day? Or pull out that homemade crust you’ve been saving in the freezer, roll baby roll and proceed from there. Gotta love it!
adapted from Williams-Sonoma.com
Prep Time: 20 minutes Cook Time: about 30-50 minutes Level: Easy Serves: 4
- 1 12 to 13-inch pie crust, such as Pillsbury
- 1 sugar/pie pumpkin, rind peeled and flesh thinly sliced
- 1/4 to 1/2 cup packed brown sugar
- 1/2 teaspoon pumpkin pie spice or to taste
- 1/4 cup pecans, roughly chopped
- 3 tablespoons butter, cubed
- 1 egg
Preheat oven to 400 degrees. Line a large cookie sheet with parchment paper.
In a small bowl, stir together the brown sugar and pumpkin pie spice. Set aside.
Unroll the pie crust (after letting it sit on the counter about 10 minutes to take the chill off) on the parchment-lined cookie sheet. Leaving about an inch-and-a-half of dough from the edge, arrange your thin-sliced pumpkin pieces in a circle pattern in the middle of the crust, sprinkling a little of the brown sugar and spice mixture over each layer of pumpkin slices (We used about half of our sugar pumpkin), finishing with brown sugar on top. Fold the crust over the pumpkin, crimping and pinching where the folds meet as you go. Sprinkle the cubed butter pieces over the top of the brown sugar and finish with the pecans, sprinkling them over the top.
Crack the egg into a small bowl and whisk to scramble. With a small pastry brush, brush the crust with the egg wash. Bake in the 400 degree oven for about 30-50 minutes until the pumpkin is tender and the crust is golden. If your crust begins to brown quicker that the pumpkin is cooking, cover the galette loosely with foil. Cool for at least 15-20 minutes, then cut into quarters and serve with whipped cream.
I went ahead and decided to add in the extra brown sugar and pumpkin pie spices to the recipe itself above because I’m pretty much 100% positive it’s the right thing to do. I can’t wait to make this again because as-is, it was good, it just needed ever so slight differences to make it incredible. Hope you try it too and have fun!