Pies & TartsLatin AmericanMedium

Pumpkin and Pepita Galette with Cinnamon

Name: Pumpkin and Pepita Galette with Cinnamon
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Latin American
Ingredients: ½ cup (115 g) unsalted butter, cold, cut into ½-inch cubes; 1¼ cups (155 g) all-purpose flour; ½ teaspoon (3 g) kosher salt; 3 tablespoons (45 ml) ice water; 1 cup (240 ml) pumpkin puree (not pie filling); ⅓ cup (65 g) granulated sugar; 1½ teaspoons (4 g) ground cinnamon; ¼ teaspoon (½ g) ground nutmeg; ¼ teaspoon (½ g) ground ginger; ¼ teaspoon (1½ g) kosher salt; ¾ cup (100 g) green pepitas (pumpkin seeds); 1 large egg, beaten; 1 tablespoon (12 g) coarse sugar (optional)

From the MyKitchenBank Kitchen

A rustic galette with a buttery, flaky pie crust folded around a spiced pumpkin filling studded with green pepitas (pumpkin seeds). This Latin American-inspired pastry is easier than pie—no tin required—and the crispy, caramelized edges make it a showstopper. Serve warm with whipped cream or crème fraîche.

Prep: 25 min
Cook: 35 min
Wait: 1 hr 30 min
Total: 2 hr 30 min
Makes: 1 galette (6 slices)

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Steps

Before you start

Cut cold butter into cubes and return to the fridge 15 minutes before making dough
Preheat oven to 400°F (200°C) 15 minutes before baking
Line a large baking sheet with parchment paper

1
Make the pie dough
- In a large mixing bowl, combine 1¼ cups (155 g) flour and ½ teaspoon (3 g) salt.
- Add the cold butter cubes and use a pastry cutter or food processor to cut in the butter until the mixture resembles coarse breadcrumbs with pea-sized butter pieces still visible.
- Drizzle in 3 tablespoons (45 ml) ice water a little at a time, stirring gently with a fork just until the dough begins to come together.
- Do not overwork it.
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Ready when: Dough holds together when squeezed but still has visible flour streaks
Tip: Keep butter and water as cold as possible; warm ingredients make tough, dense dough. Do not knead or overprocess.
2
Chill the dough
- Transfer the dough to a pie plate or form it into a 1-inch-thick disk, wrap in plastic wrap, and refrigerate for at least 45 minutes (or up to overnight).
- Cold dough will roll out more smoothly and won't shrink as much in the oven.
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Ready when: Dough is firm and cold to the touch
Tip: Chilling is essential; it prevents shrinkage and makes rolling much easier.
3
Prepare the filling
- In a mixing bowl, combine 1 cup (240 ml) pumpkin puree, ⅓ cup (65 g) sugar, 1½ teaspoons (4 g) cinnamon, ¼ teaspoon (0.5 g) nutmeg, ¼ teaspoon (0.5 g) ginger, and ¼ teaspoon (1.5 g) salt.
- Whisk until smooth and well combined.
- Stir in ¾ cup (100 g) pepitas until evenly distributed.
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Ready when: Filling is smooth, spiced-smelling, and pepitas are evenly mixed throughout
Tip: Use pure pumpkin puree, not sweetened pie filling. Sweetened pie filling will make the filling too sweet and weepy.
4
Roll out the dough
- Remove the chilled dough from the fridge and let it sit at room temperature for 2–3 minutes until pliable enough to roll without cracking.
- On a lightly floured work surface, roll the dough into a 12-inch (30 cm) round, about ⅛ inch (3 mm) thick.
- Transfer the rolled dough to the parchment-lined baking sheet.
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Ready when: Dough is smooth, evenly thin, and fits on the baking sheet with room to fold edges
Tip: If the dough cracks while rolling, let it warm slightly more. If it tears, seal small tears by pinching dough together; large tears may require patching.
5
Fill the galette
- Spoon the pumpkin-pepita filling into the center of the dough, leaving a 2-inch (5 cm) border all around the edge.
- Spread the filling gently and evenly, keeping the border clear.
- Do not overfill or the filling may leak from the sides during baking.
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Ready when: Filling is spread evenly to within 2 inches of the edge, with no bare dough in the center
Tip: Less is more with filling; overfilling causes spilling and a soggy galette. The 2-inch border is crucial for folding.
6
Fold the edges and brush with egg wash
- Starting at one point on the border, fold the dough edge up and over the filling, working around the galette and creating loose, rustic pleats.
- The center will remain exposed.
- Beat 1 egg and brush the folded dough edges lightly with the egg wash.
- If desired, sprinkle 1 tablespoon (12 g) coarse sugar over the dough edges for a crunchy finish.
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Ready when: Dough edges are folded partway up the filling with a rustic appearance; egg wash is applied
Tip: Loose, uneven pleats look more rustic and elegant than a perfectly neat fold. Do not worry about perfection.
7
Bake the galetteOven 400°F / 205°C
- Transfer the galette on the parchment to a preheated 400°F (200°C) oven and bake for 30–35 minutes, until the crust is golden brown and the filling is set around the edges and slightly jiggly in the very center.
- The filling should smell fragrant and spiced.
- The dough edges should be deep golden and crispy.
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Ready when: Crust is golden brown to deep amber, filling is set but center may jiggle slightly, no raw dough edges remain
Tip: If the crust edges brown too quickly, tent loosely with foil for the last 10–15 minutes. The center of the filling will continue to set as it cools.
8
Cool and serve
- Remove the galette from the oven and let it cool on the baking sheet for at least 10 minutes before slicing.
- This allows the filling to set enough to hold together.
- Serve warm or at room temperature with whipped cream, crème fraîche, or vanilla ice cream.
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Ready when: Galette cools and filling firms up; pastry is no longer steaming
Tip: Do not skip the cooling step or slices will fall apart. The galette can be reheated in a 300°F (150°C) oven for 10 minutes if made ahead.

Good to know

Tips

Do not skip chilling the dough—cold butter and gluten relaxation are what make the crust flaky and keep it from shrinking.
Use pure pumpkin puree, not sweetened pie filling, which contains added sugar and spices and will throw off the flavors and texture.
Pepitas have a mild, slightly nutty flavor and stay visible and crunchy in the filling; they are more authentic to Latin American pastries than regular pumpkin seeds.
For a Latin twist, serve the galette with cajeta (dulce de leche) or a dollop of crema instead of whipped cream.

Make ahead

The dough can be made 1 day ahead and refrigerated, or frozen for up to 3 months (thaw overnight before rolling). The assembled galette (before baking) can be refrigerated for up to 4 hours; add 5–10 minutes to the bake time if baking from cold.

Storage & reheating

Store leftover galette, loosely covered with plastic wrap or in an airtight container, at room temperature for up to 2 days or in the refrigerator for up to 4 days. Freeze unsliced or sliced galette for up to 3 months. Reheat in a 300°F (150°C) oven for 10–15 minutes until warmed through.

Substitutions

green pepitas (pumpkin seeds) → sunflower seeds or toasted pumpkin seeds. Sunflower seeds are milder in flavor; if using roasted/salted seeds, reduce the salt in the filling by ⅛ teaspoon.
ground cinnamon → Mexican canela or Ceylon cinnamon. Mexican canela is slightly sweeter and less spicy; use the same amount. Ceylon cinnamon is milder, so add ¼ teaspoon more.
pumpkin puree (not pie filling) → butternut squash puree or sweet potato puree. Both work beautifully. Sweet potato puree may be slightly sweeter, so reduce sugar by 1 tablespoon (8 g).
all-purpose flour → whole wheat pastry flour or a 3:1 blend of all-purpose to whole wheat. Whole wheat adds nuttiness but requires slightly more water to bind; add ½ tablespoon more ice water if dough is too dry.