Pumpkin Rum Galette


Cooking time: About 75 minutes
Prep time: About 15 minutes

Makes: 6 -8 servings





  1. Mix pie mix, eggs, milk and liquor, and set aside.
  2. Blend flour, sugar and salt in large bowl.
  3. With a knife or ulu, cut cold butter into flour mixture.
  4. Continue cutting butter until pieces are 1/8 inch or smaller.
  5. Slowly blend 1/3 cup very cold water into flour mixture.
  6. Form into a ball. Cover and refrigerate 1 - 2 hours.
  7. Roll out dough into a 1/8-inch thick oval.
  8. Lightly flour a non-stick baking sheet. Mine is 9 x 12 inches.
  9. Put dough on baking sheet, form a 3/4 inch high lip around the edge of the dough.
  10. Pour pumpkin mixture onto dough and level it up to the lip.
  11. Put it on lower level of a 375 deg. F oven and bake 75 minutes.
  12. When done, a toothpick pushed into center of galette should come out almost clean.
  13. Let cool 2 hours and cut into strips and wedges.


Based on recipe from Oct. 2012 Sunset magazine.

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