Easy Pumpkin Galette

Easy Pumpkin Galette

Thanks to this year's impressive pumpkin fruit, I had to think of something quick and delicious. Of course, a pumpkin galette. It was such a success that I've already made it about 10 times, each time in double portion, one is not enough.

The recipe is inspired by Apple and Blueberry Galette, where I told you you can use any filling, sweet or salty. However, I insisted on posting this recipe with pumpkin separately, so that you can see it better and focus your attention on the recipe.

The pie is simple, quick, tender, flavorful - with the "smell" of autumn and I really recommend it during the season of beautiful orange pumpkins.


500 g
Boiling water
0.5 cups
Sunflower oil
0.5 cups
White flour
2 cups
Baking powder
1 tsp
and a teaspoon of salt
1 cup
optionally, a little cinnamon too
Semolina flour
3 tbsp

Step by step


Prepare the dough for the pie, for details see the first steps of Apple and Blueberry Galette.

In short, it would be like this:

- In a bowl, pour hot boiling water, combine salt and oil.

- add flour mixed with baking powder and knead the dough using a spoon.


Let rest for 20-30 minutes.


Meanwhile, prepare the pumpkin filling:

- Peel a squash, shred on the grater or chop in the food processor.


Roll out the rested dough with the rolling pin (I don't dust it with flour) into a large round sheet, preferably a little thicker in the middle and with thinner edges.

Lay the pie dough round on a large baking tray - you don't have to grease nor line with baking paper.


Sprinkle with semolina over the middle of the dough, leave the edges out.


Fill with the prepared pumpkin mixture, as in the picture. Make sure it's a fairly generous layer, at least 1 cm thick. After baking, it will decrease in volume.


Drizzle sugar over the top, to taste - I put more because I like a sweeter pumpkin pie.

Also, here you can add a little cinnamon, I didn't.


Bring the edges of the dough in the centre, fold over and press with your fingers.


Optionally, you can brush the pie with water and sprinkle with a little sugar - for a crispy and glazed crust.


Bake the pie in the preheated oven at 180 degrees C for 30-40 minutes - until nicely browned.


Let cool for at least 20-30 minutes, then, you can portion and serve it.

It's good anyway, warm or cool, but especially cool.


And a delicious section for you :)


Quantity: 1 kg (7-8 servings)
Prep time: 40 min
Difficulty: easy
Ready in: 40 min
Publish date:

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