Pumpkin Pie Galette with Eggnog Whipped Cream
Ingredients:
crust
1 1/2 cups flour
2 tbsp granulated sugar
pinch of salt
3/4 cups cubed, cold butter
1/4 cup whole milk
galette filling
1 cup pumpkin puree
1/2 cup brown sugar
1 egg
2 tsp pumpkin spice
pinch of salt
coarse sugar
eggnog whipped cream
1 cup heavy cream
1 fresh vanilla bean
1/2 tsp cinnamon
1/2 tsp eggnog
splash of brandy or rum
Recipe:
Starting with the galette crust, whisk together the flour, sugar, and salt in a mixing bowl.
Next, add in the butter and work it in using a pastry blender or your hands.
Mix in milk until a dough forms. It will be crumbly at first, but it will come together.
Shape the dough into a ball, cover it in plastic wrap, and refrigerate for an hour.
In a small mixing bowl, whisk together the filling - pumpkin, brown sugar, egg, pumpkin spice, and a pinch of salt.
Once the dough has chilled, preheat your oven to 400F and roll the dough out into a circle (about 12-14 inches wide).
Spread the pumpkin filling onto the center of the dough, leaving about a 2 inch border or dough.
Fold the dough over, around the edges and brush with an egg wash. Sprinkle the filling with coarse sugar.
Bake the galette for about 30 minutes, or until golden brown.
Top with eggnog whipped cream - heavy cream, vanilla bean, cinnamon, eggnog, and a splash of brandy or rum, whisked together using an electric hand mixer until fluffy.
