This persimmon pear vegan pumpkin galette is flaky, subtly spiced and perfectly sweet. It only calls for 10 ingredients, plus spices and can be ready in under an hour.
As soon as I made this mint chocolate vegan galette back in June I knew I needed to attempt a pumpkin version for fall/Thanksgiving. Unfortunately, Canadian Thanksgiving came and went long before I was ready to start baking with pumpkin and I never got around to making it.
But with yet another unfinished can of pumpkin in the fridge, I figured now was a good time to share it. Just in time for American Thanksgiving, that I won’t actually be celebrating. But if I was in the US, this galette would definitely be the kind of easy last-minute dessert I’d throw together.
Persimmon Pear Vegan Pumpkin Galette
This vegan pumpkin galette is wonderfully simple, doesn’t require any special equipment and only calls for 10 ingredients, plus water and spices. The only slightly ‘out there’ things you’ll need might be persimmons and vegan mayo.
If you’re not familiar with persimmons, be sure to stay away from the Hachiya variety for the recipe. They’re extremely astringent when firm/underripe and make for a less than stellar pie eating experience.
Fuyu persimmons are what you actually want but don’t worry too much if you can’t find them. Pears alone would work beautifully in this galette.
As for the vegan mayo, I used it to replace the egg usually found in pumpkin pie filling. You might be able to use a flax egg or equal parts vegan yogurt instead but I haven’t tested either and can’t guarantee they’ll work.
Other than that, you just need the same coconut oil pie crust from the last time, about 20 minutes of prep work and 25 – 35 minutes in the oven.
Flaky, subtly spiced and perfectly sweet vegan pumpkin pie in under an hour? Sold.
What about you?
Have you ever make a pumpkin pie before? Is it harder to do than a galette or am I just building it up in my head?
More pumpkin desserts:
- ¾ cup + 2 tbsp (7/8 cup) unbleached spelt flour*
- 1 tbsp organic cane sugar**
- ¼ tsp salt
- 3½ tbsp coconut oil, cold or at room temperature but not liquid
- 4 - 6 tbsp ice cold water
- ⅓ cup pumpkin puree
- 4 tsp organic cane sugar
- 2 tbsp vegan mayo
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice
- 1 - 2 firm Fuyu persimmons, sliced (I cut mine into rounds)
- 1 - 2 firm Bartlett pear, sliced (I cut mine lengthwise)
- almond milk for brushing the crust
- 1 tbsp organic cane sugar for sprinkling
- 1 - 2 tbsp vegan butter
- 1 tbsp ground pecans
- 2 tbsp chopped pecans
- Whisk together flour, sugar and salt
- Use a fork or your cold fingertips to cut the cold coconut oil into the flour mixture until it resembles coarse crumbs
- Add the ice cold water to the dough by the tablespoon, stirring with a wooden spoon until it begins to come together
- Transfer to a piece of cling wrap, roll into a ball and place in the fridge while you prep the filling
- Whisk together all ingredients for the filling in a small bowl until smooth
- Adjust sweetener and spices to taste then set aside
- Turn the dough out onto a floured surface. Lightly flour the top of the dough, as well as a rolling pin, and gently roll into a circle about ⅛-inch thick. Add more flour as needed to prevent sticking
- Be careful not to roll the dough out too thin as it will be hard to work with
- Transfer the rolled dough to a rimmed baking sheet lined with parchment paper
- Optional: Sprinkle the ground pecans onto the circle of dough
- Spread pumpkin pie filling on top, leaving about an inch uncovered along the edge
- Top with chopped pecans, if using, and arrange fruit over the filling in concentric circles. I only needed 1 of each for a single layer of fruit but you may need more depending on the size and how you slice them. Just be sure not to overfill the galette as it may fall apart while cooking
- Fold up the edges and pinch together the dough as you go around the circle being sure to close properly seal any holes in the dough. Top with more chopped pecans, if desired
- Optional: Dot the vegan butter over the fruit, brush the edges with almond milk and sprinkle sugar along the crust
- Pop the baking sheet into the refrigerator for 10 - 15 minutes while the oven preheats
- Preheat the oven to 375F
- Bake the galette for 25 - 35 minutes until the crust begins to brown and the fruit looks wilted
- Remove from oven and allow to cool in the pan a little before slicing and serving
- Best if eaten on the same day but if you have leftovers, they should keep for about 4 - 5 days in the fridge. Just reheat for a few minutes in the oven or toaster oven before serving
** Can sub cane sugar for equal parts coconut sugar