Easy Pumpkin Pie Galette with Almond Crumb Topping
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This Pumpkin Pie Galette is for people who love the flavor of pumpkin pie but can’t be bothered with the fuss of making one. It’s rustic, quick, and comes together with pantry staples, like pumpkin puree, brown sugar, and a handful of warm spices. No pie dish, no blind baking, no stress.
The filling is silky and lightly spiced with cinnamon and pumpkin pie spice, then topped with a buttery almond crumble that crisps beautifully in the oven. You just roll out the dough, spread the filling, fold the edges, and bake until golden. It’s cozy enough for fall weekends and elegant enough for Thanksgiving!
Why You’ll Love Pumpkin Pie Galette
- All the pumpkin pie flavor – You get that classic pumpkin pie taste without worrying about cracked custard or soggy crust.
- Rustic and beautiful – No pie dish or perfect crimping required; the folds make it look effortlessly chic.
- Perfect fall flavor – Cinnamon, pumpkin, and brown sugar create a warm, spiced balance that tastes like October in dessert form.
- Almond crumb topping – Adds texture and a buttery crunch that makes every bite interesting.
- Quick bake, easy cleanup – Just a baking sheet, parchment paper, and a fork.
Ingredients Needed To Make Pumpkin Pie Galette
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
Pumpkin filling:
- Pumpkin puree
- Pumpkin pie spice
- Coconut sugar or light brown sugar
- Cornstarch
Crumb topping:
- All-purpose flour
- Brown sugar (or coconut sugar)
- Butter, melted
- Sliced almonds
- Ground cinnamon
Extras:
- Pie crust (store-bought or homemade)
- Egg wash (1 egg + 1 tsp water)
- Sugar for sprinkling
Variations, Tips, and Substitutions
- Use different nuts: Swap almonds for pecans or walnuts for a deeper, nuttier flavor.
- Add a dollop of cream: Top slices with whipped cream or vanilla ice cream for extra richness.
- Try it with apples: Add thinly sliced apples to the pumpkin filling for a pumpkin-apple galette.
- Make ahead: Prepare the filling and crumble ahead, store in the fridge, and assemble just before baking.
- Homemade pie crust: If you’re feeling ambitious, use a buttery homemade crust for the best flaky texture.
How To Make Pumpkin Pie Galette
- Preheat the oven: Set to 375°F and line a baking sheet with parchment paper.
- Make the filling: In a mixing bowl, combine pumpkin puree, pumpkin pie spice, brown sugar, and cornstarch. Stir until smooth.
- Make the crumb topping: In another bowl, stir together flour, brown sugar, melted butter, sliced almonds, and cinnamon until crumbly.
- Assemble the galette: On the parchment-lined baking sheet, roll out your pie crust on a lightly floured surface. Spoon the pumpkin filling into the center, spreading it evenly but leaving about a 1-inch border.
- Fold the edges: Gently fold the edges of the dough over the filling, overlapping as you go to create a rustic edge.
- Add the finishing touches: Brush the crust with egg wash and sprinkle with sugar. Evenly distribute the almond crumb topping over the pumpkin filling.
- Bake: Place in the oven and bake for 20–25 minutes, or until the crust is golden brown and the center looks set.
- Cool: Let the galette cool for about 20 minutes before slicing. Serve warm or at room temperature.
Commonly Asked Questions
Can I use canned pumpkin pie filling instead of plain pumpkin puree?
Yes, but reduce or skip the pumpkin pie spice and sugar since pie filling is already sweetened and spiced.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
How do I store leftovers?
Wrap leftovers tightly in plastic wrap and refrigerate for up to 3 days. Reheat in the oven for 5–7 minutes to re-crisp the crust.
Can I make it gluten-free?
Use a gluten-free pie crust and substitute the all-purpose flour in the crumb topping with almond or oat flour.
Can I freeze the galette?
Yes. Bake, cool completely, wrap tightly in foil, and freeze for up to a month. Thaw and warm in a 350°F oven before serving.
How do I know when it’s done?
The crust should be golden brown and the filling slightly puffed in the center. If it looks shiny and set, it’s ready.
Pumpkin Pie Galette
Equipment
- Spatula or spoon
- pastry brush
- Measuring cups and spoons
Ingredients
Pumpkin Filling:
- 1 cup pumpkin puree
- ½ tsp pumpkin pie spice
- ⅓ cup coconut sugar or light brown sugar
- 1 tbsp cornstarch
Crumb Topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar or coconut sugar
- 3 tbsp butter melted
- ¼ cup sliced almonds
- ⅛ tsp ground cinnamon
Crust
- 1 pie crust store-bought or homemade
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Prepare the filling: In a bowl, mix pumpkin puree, pumpkin pie spice, coconut sugar, and cornstarch until smooth.
- Make the crumb topping: In a separate bowl, combine flour, brown sugar, melted butter, sliced almonds, and cinnamon. Stir until crumbly.
- Assemble: Roll out your pie crust on the parchment-lined baking sheet, leaving about a 1-inch edge. Spread the pumpkin filling evenly in the center.
- Fold edges: Gently fold the edges of the crust over the filling, overlapping as needed to form a rustic edge.
- Add topping: Brush the crust with egg wash and sprinkle with a little sugar. Spoon the crumb topping evenly over the filling.
- Bake: Bake for 20–25 minutes, until the crust is golden brown and the center is set.
- Cool: Let the galette rest for 20 minutes before slicing and serving.
Nutrition
This Pumpkin Pie Galette is one of those recipes that makes you wonder why you ever made regular pie. It’s fast, low-effort, and delivers everything you want from a fall dessert. Serve it with a scoop of ice cream or a little whipped cream, and you’ve got an easy, crowd-pleasing dessert that looks impressive without even trying.