Big news guys-I’ve hired a new assistant!
She is 6 years old, loves kittens and pumpkin pie and accepts payment in the form of Cool Whip. 2 scoops per hour plus bonus scoops pretty much every five minutes.
She drives a hard bargain but she’s worth it.
Our first recipe was going to be a vegan pumpkin pie but we decided a galette was more rustic, therefore we could be messy and it would still look great. Don’t get me wrong, she could bake the heck of out of pie, but the foodie in both of us felt like the Pumpkin Galette will be the hot new Thanksgiving dessert and since we are both on trend it just made sense.
Pumpkin pie is so last season.
THEN we didn’t have the ingredients for vegan anything so we just threw a bunch of things into pumpkin pie purée and baked it.
This is us.
As you can see, it was delicious…
Confession-I was sneaking scoops right along with her.
Again, blogging match made in heaven.
-Rustic Pumpkin Galette-
Gluten Free – Low Carb – Nearly Kitten Fur Free
The dough is a basic low carb pie crust using almond flour, sweetener and butter.
Form two sort of equal sized dough balls.
Flatten them with a rolling-pin or just use your hands.
We found the rolling-pin to be daunting and ditched it after the first attempt.
Fill with the pumpkin mixture and fold the edges up and over.
Top with freshly cracked pecans and bake for 20 minutes or until the crust is golden.
IF you are Violet, promptly remove the pecans and top it with five scoops of cool whip.
So imperfectly perfect. How can you resist?
Plus, cheap labor. How does that sound for your Thanksgiving meal prep?
And now to the very rough, very casual recipe. We are 90% positive these are the measurements but you can’t go wrong with pumpkin filling and some generic pie crust if you want to be lazy!
For the Crust
For the Filling
Who’s ready for Thanksgiving?!?!