We made it to Friday and with that comes the end of our Thanksgiving ala France.
To remind, we’ve made:
and might I suggest and oldie but goodie to tie it all together, this sweet potato gratin.
Now, to end it all on a high note, today’s recipe is a pumpkin galette.
I’m not going to relive the whole cake vs. pie debate that we’ve had before, or my preference for non-fruit desserts over those were fruit is overcooked into a soggy mess, losing all texture and integrity and good lucks. Rather I’m just going to say that this alternative to pumpkin pie is a good one, and surely will add both good taste and good looks to your holiday table.
A note for this one. Unlike any respectable baker, I actually ran out of all-purpose flour and needed to substitute some whole wheat. It was fine, and Little Buddha didn’t have a problem with it, but we know that for light and flaky pastry-type things, we should really go all the way with all purpose. To stay true to what I actually made and the pictures you see, my recipe reflects the whole wheat, but feel free to swap it with regular flour as you wish.
Also, did you know that you can peel a sugar pumpkin with a regular ‘ole veggie peeler? I didn’t believe it, but you can. This makes prepping the veg no more painful than doing the same with a butternut squash.
This does take some time. In the same way that pie dough needs to be made at least an hour in advance, so does this, but use that to prep everything else. Made in order, this whole thing can come together in a few hours, and will fill the house with all the wonderful smells. I’d even suggest making this as a delicious, slightly-naughty post-Thanksgiving breakfast (though, I’ve got something else up my sleeve for that later…).
Top with spiced whipped cream (like, real whipped cream. Get that canned stuff out of here!) or your favorite vanilla, you may just never to back to pie again!
- 1/2 cup unsalted butter, cold and cut into 1/2" cubes
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp kosher salt
- 1 tsp sugar
- 1/3 cup buttermilk
- 1 pumpkin-pie pumpkin, about 2 lbs
- 3 TB apricot liquor
- 2 TB unsalted butter, melted
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp cloves
- 1/8 tsp allspice
- 3 TB granulated sugar
- 1 TB heavy cream
- 1 TB raw sugar
- Ice cream or whipped cream, to serve
- In the bowl of a food processor, pulse the four, sugar and salt to combine. Add cold, cubed butter and pulse until all is well the butter is pea sized. Do not over-pulse. Alternatively, using your fingers (or a fork), work the butter into the flour mixture. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together and moisten all the flour. Add a bit more buttermilk as needed, but make sure it is not outwardly wet. On a lightly floured work surface, dump out the dough mixture and knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour.
- While the dough is chilling, prep the pumpkin. Using a vegetable peeler, peel the skin of the pumpkin. Remove the seeds and slice in 1/4" thin slices. Set aside.
- In a small bowl, mix together the granulated sugar and spices. Set aside.
- Preheat the oven to 400F.
- After the dough has chilled, roll out on a floured surface into a rectangle or circle shape, until the dough is nice and thin (about1/4" thick) and even. Arrange the pumpkin slices in a pretty formation around the dough, leaving a 1 1/2" border around. Once the pumpkin is arranged, using a pastry brush, brush with the apricot liquor. Brush that with the melted butter and finally sprinkle the sugar-spice mixture over the whole thing.
- Fold the edges of the dough over the pumpkin. Brush the crust with the heavy cream, and sprinkle with the raw sugar.
- Place the galette on parchment paper and bake for 50-60 minutes, rotating halfway through, until the edges are golden and the pumpkin is cooked through.
- Serve warm with spiced whipped cream or vanilla ice cream.
Written with kitty snuggles.