This rustic and easy to make pumpkin galette is a great take on traditional pumpkin pie. The dough for the crust is very very easy to work with. It bakes beautifully into a buttery golden colored galette. Filling could not be any simpler — cream cheese adds a little tang, while maple syrup gives the warmth and depth of flavor.
Pumpkin Maple Galette [Vegan]
For the Dough:
- 1 1/2 cups all purpose flour
- 1/4 cup finely ground Cornmeal
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted Butter, chilled and cubed
- 1/4 cup of ice cold water
For the Pumpkin Filling:
- 1 cup Pumpkin puree
- 1 tablespoon egg replacer whisked in 3 tablespoon of water
- 1/4 cup maple syrup
- 1/4 cup unsalted butter, melted
- 2 tablespoon vegan cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 teaspoon pumpkin spice mix
- Demerera Sugar or sparkling sugar (for sprinkling)
For the Whipped Cream (optional):
- 3/4 cup cold coconut cream
- 2 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
For the Galette Dough:
Pulse the flour, cornmeal, sugar, salt and pumpkin pie spice in a food processor until combined.
Add the butter and pulse until the mixture resembles coarse crumbs.
Drizzle in 2 tablespoons ice water and pulse until the dough is crumbly but holds together. Add more water, if needed, until the mixture holds together when squeezed.
Remove the dough onto a plastic wrap and gather into a ball. Flatten into a disc and wrap with the plastic wrap. Refrigerate for 30 minutes to 1 hour.
To make the Filling:
Preheat the oven to 400°F.
Combine pumpkin puree, vegan egg, maple syrup, 3 tablespoons of the melted butter, vegan cream cheese, vanilla, salt and pumpkin spice mix in a mixing bowl. Beat well until smooth, 2 to 3 minutes. Set aside.
Unwrap the dough on a parchment. Cover with another parchment and roll into a 12" round that is 1/8" thick.
Slide the dough along with the parchment onto the baking sheet. Remove the top parchment.
Spoon the pumpkin filling onto the center of the dough, leaving a 2" border around the edge. Fold the rim of the dough up and over the filling, overlapping the dough and pleat it as you go.
Brush the crust with 1tbsp melted butter and sprinkle generously with coarse sugar, if desired.
Bake the galette until the crust is golden brown, about 30 to 35 minutes. Transfer the galette onto a wire rack to cool completely.
Whip the cream along with maple syrup and vanilla extract until stiff peaks form.
Cut the galette into wedges and serve with a dollop of whipped cream on top. Dust with ground cinnamon.