Pumpkins, spice and all things nice, what could be more seasonal than that. This super simple and casual pumpkin and apple pie/galette really is super easy to make and brings together two classic pie favourites – pumpkin and apple.
What is the difference between a pie and a galette?
This is by no means your standard pumpkin pie. It is a mixture of pumpkin and apple for a start. Other than that it really is a galette not a pie in the true sense of the word.
A galette is a casual sort of pie. A pie is more dressed up. It is pressed into a pie tin (a bit like a corset really) and has a proper shape to it.
This pumpkin galette is very much a free-flowing kinda gal. This makes her very easy to make. Don’t you just love casual baking.
Ingredients for pumpkin and apple pie
I’ve used pumpkin of course and the seeds as well.
Apples. You just want standard eating apples not cooking apples here as they are too tart (excuse the pun) for this type of recipe.
Brown sugar. Use either medium brown sugar or dark brown sugar. Whichever you have but brown is a must for that lovely rich caramel flavour.
Custard mixture of egg and Greek yoghurt.
The pastry, shortcrust pastry. You can make this yourself or use store-bought ready-rolled shortcrust pastry.
Pumpkin pie is all about the spices, isn’t it? Those rich and aromatic spices that make you feel all warm and cozy. While they ramp up the flavour of the pumpkin and apple they also add the comforting element too.
You could use a pumpkin spice mix (which we don’t actually have here in Scotland) or do as I did and blend your own spices.
Cinnamon, ginger, nutmeg and cloves. I’ve given you a full breakdown in the recipe card below.
How to make pumpkin and apple galette
I have roasted the pumpkin first with my spice mix, some brown sugar and fresh thyme for 15 minutes to soften it.
Toasting the pumpkin seeds in a dry pan for about 2 minutes while they spark and pop and leap about the pan. Then adding sugar to make them into candied seeds.
Slice the apples ready for the pie. No need to peel them first.
Mix the Greek yoghurt with egg and spread this on the rolled out pastry leaving a good-sized border to pull up and create the casual pie.
Mash the cooked pumpkin and add to the base then top with the apple slices and sprinkle with brown sugar.
Pull up the edges of the pastry to encase the pumpkin and apple mixture and glaze this with the remaining egg.
Bake for about 20 minutes till golden. Sprinkle with the candied pumpkin seeds and some fresh thyme just to finish it off.
The taste test
The crunch of the seeds marries with the sweet softness of the apples and pumpkin. Throw in the warmth of spices and that creamy rich custardy base all wrapped in a light golden pastry
I like to serve this simple pumpkin and apple galette with a dollop of plain vanilla ice-cream. Of course, you could be healthy and use Greek yoghurt instead. But hey ho, if you are having a pie you might as well go all-out and have the ice-cream too.
I would eat this simple galette on the day I make it as I haven’t found that it keeps well.
Alternatives for this pumpkin pie
Can you use canned pumpkin for this recipe? Yes, you can. Quite honestly I wish I could find it here but alas I can’t so always have to make my pumpkin puree myself.
You could also make this into smaller pumpkin and apple galettes simply by cutting the pastry into 4 pieces and then making 4 small single person pies.
Don’t want to mix up your own spices? Then use a jar of mixed spice blend which is about our equivalent to the American pumpkin spice mix.
So that’s it. My simple pumpkin and apple pie/galette to say Happy Thanksgiving to all my lovely American friends.
Looking for more pumpkin recipes to try? Then check out these recipes before you go;
Finally, if you do try this pumpkin and apple galette/pie recipe don’t forget to leave a comment/rating below as I just love hearing from readers. Want more Larder Love? Then follow me on Instagram, Facebook and Pinterest and sign up for my newsletter too of course.
Super Easy Pumpkin And Apple Pie/Galette
For the pumpkin filling
- 350 g chopped pumpkin flesh (or use pumpkin from a can)
- 2 tbsp brown sugar
- 1 tsp chopped fresh thyme
- 1 tsp pumpkin spice mix
Pumpkin spice mix
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
Candied Pumpkin seeds
- 2 tbsp pumpkin seeds
- 2 tsp brown sugar
- 320 g pack of ready rolled shortcrust pastry
- 1 egg beaten
- 1 tbsp Greek yoghurt
- 1 eating apple cored and silced (leave peel on)
- 1 tsp brown sugar
- fresh thyme to decorate
- Preheat oven to 200C and line a baking tray with parchment
- Put the chopped pumpkin on a baking tray and sprinkle with the sugar, spice and thyme and roast at 200C for 15mins till the pumpkin is tender. Mash and cool.
Candied pumpkin seeds
- Toast the pumpkin seeds in a dry pan for about 2 minutes then add the sugar which will melt and stick to the seeds. Tip out on to baking paper and break up when cool
Making the pie
- Beat the egg and save a little for glazing the pie crust. Beat the rest with the Greek yoghurt and set aside
- Roll out the pastry and spread the yogurt egg mix on the base leaving a wide border all round and add the pumpkin puree on top then top with the apple slices in rows.
- sprinkle with brown sugar and roll the edges of the pastry up and around the filling so it frames it and holds everything inside. Brush with the remaining egg and bake at 200C for approximately 20 minutes or until the pastry is golden.
- Allow to cool slightly before serving warm sprinkled with the candied pumpkin seeds and more fresh thyme and ice-cream
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