Recipe: Pumpkin Spice Galette (2024)

For the pumpkin spice mix:

• 3/4 teaspoon

  ground cinnamon

• 1/2 teaspoon

  ground ginger

• 1/4 teaspoon

  ground allspice

• 1/4 teaspoon

  freshly grated nutmeg

• 1/8 teaspoon

  ground cloves

For the galette dough:

• 1 1/2 cups

  all-purpose flour

• 1/4 cup

  finely ground white cornmeal

• 1 tablespoon

  granulated sugar

• 1/4 teaspoon

  salt

• 1/2 cup

  (8 tablespoons) Land O Lakes® Butter, chilled and cubed

• 1/4 cup

  ice water, divided

For the pumpkin spice filling:

• 1 cup

  pumpkin puree

• 1

  large egg

• 1/4 cup

  maple syrup

• 1/4 cup

  (4 tablespoons) Land O Lakes® Butter, melted and divided

• 2 ounces

  cream cheese, at room temperature

• 1 teaspoon

  vanilla extract

• 1/4 teaspoon

  salt

• Demerara or coarse sparkling sugar, for sprinkling (optional)

For the maple whipped cream: (optional)

• 3/4 cup

  Land O Lakes® Heavy Whipping Cream

• 2 tablespoons

  maple syrup

• 1/2 teaspoon

  vanilla extract

1. Stir the cinnamon, ginger, allspice, nutmeg and clove together in a small bowl to make the pumpkin spice mix.

2. Pulse the flour, cornmeal, sugar, salt and 1 teaspoon of the pumpkin spice mix together in a food processor fitted with the blade attachment until combined. Add the butter and pulse until the mixture resembles coarse crumbs, 7 to 10 pulses. It's okay if there are a few large pieces of butter remaining. Drizzle in 2 tablespoons of the ice water and pulse until dough is crumbly in texture but holds together when squeezed, about 4 pulses. If the mixture is dry, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time. Turn the dough out onto a piece of plastic wrap and gather into a ball. Flatten into a disk and wrap completely in the plastic wrap. Refrigerate for 30 minutes to 1 hour.

3. Arrange a rack in the middle of the oven and heat to 400°F.

4. Place the pumpkin, egg, maple syrup, 3 tablespoons of the melted Land O LakesⓇ Butter, cream cheese, vanilla, salt, and remaining pumpkin spice mix in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until smooth, 2 to 3 minutes; set aside.

5. Unwrap the dough and place it on a piece of parchment paper. Cover with a second piece of parchment. Roll the dough into a 12-inch round about 1/8-inch thick. Slide the parchment and the dough onto a baking sheet and remove the top layer of parchment.

6. Spoon the pumpkin filling onto the center of the dough, leaving a 2-inch border around the edge. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough. Brush the crust with the remaining 1 tablespoon of melted Land O Lakes® Butter and sprinkle generously with coarse sugar if desired.

7. Bake until the crust is golden-brown, 30 to 35 minutes. Transfer the parchment with the galette on it to a wire rack and cool completely.

8. When ready to serve, place all of the whipped cream ingredients in the bowl of a stand mixer fitted with the whisk attachment or use electric hand mixer. Whip on medium-high speed to stiff peaks, 1 to 2 minutes.

9. Cut the galette into wedges and serve with a dollop maple whipped cream and a dusting of ground cinnamon.