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Persimmon Pear Vegan Pumpkin Galette

23 November, 2016 by Giselle Rochford 11 Comments

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. 

This 10 ingredient persimmon pear vegan pumpkin galette can be ready in under an hour. It's the perfect alternative to vegan pumpkin pie this Thanksgiving via @ExSloth

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.

This 10 ingredient persimmon pear vegan pumpkin galette can be ready in under an hour. It's the perfect alternative to vegan pumpkin pie this Thanksgiving via @ExSloth

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.

This 10 ingredient persimmon pear vegan pumpkin galette can be ready in under an hour. It's the perfect alternative to vegan pumpkin pie this Thanksgiving via @ExSloth

This 10 ingredient persimmon pear vegan pumpkin galette can be ready in under an hour. It's the perfect alternative to vegan pumpkin pie this Thanksgiving via @ExSloth

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.

This 10 ingredient persimmon pear vegan pumpkin galette can be ready in under an hour. It's the perfect alternative to vegan pumpkin pie this Thanksgiving via @ExSloth

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?

p.s. If you make this pumpkin galette, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!

More pumpkin desserts:

  • pumpkin shortbread cookies
  • pumpkin baked donuts
  • pumpkin seed butter cups

This 10 ingredient persimmon pear vegan pumpkin galette can be ready in under an hour. It's the perfect alternative to vegan pumpkin pie this Thanksgiving via @ExSloth

Persimmon Pear Vegan Pumpkin Galette
 
Print
Prep time
20 mins
Cook time
35 mins
Total time
55 mins
 
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.
Author: GiselleR @ ExSloth.com
Recipe type: Dessert
Cuisine: Vegan
Serves: 8
Ingredients
For the pie crust:
  • 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
For the pumpkin pie filling:
  • ⅓ cup pumpkin puree
  • 4 tsp organic cane sugar
  • 2 tbsp vegan mayo
  • ½ tsp vanilla extract
  • ½ tsp pumpkin pie spice
For the pumpkin galette
  • 1 - 2 firm Fuyu persimmons, sliced (I cut mine into rounds)
  • 1 - 2 firm Bartlett pear, sliced (I cut mine lengthwise)
Optional ingredients:
  • 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
Instructions
For the crust:
  1. Whisk together flour, sugar and salt
  2. Use a fork or your cold fingertips to cut the cold coconut oil into the flour mixture until it resembles coarse crumbs
  3. Add the ice cold water to the dough by the tablespoon, stirring with a wooden spoon until it begins to come together
  4. Transfer to a piece of cling wrap, roll into a ball and place in the fridge while you prep the filling
For the filling:
  1. Whisk together all ingredients for the filling in a small bowl until smooth
  2. Adjust sweetener and spices to taste then set aside
To assemble the galettes
  1. 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
  2. Be careful not to roll the dough out too thin as it will be hard to work with
  3. Transfer the rolled dough to a rimmed baking sheet lined with parchment paper
  4. Optional: Sprinkle the ground pecans onto the circle of dough
  5. Spread pumpkin pie filling on top, leaving about an inch uncovered along the edge
  6. 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
  7. 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
  8. Optional: Dot the vegan butter over the fruit, brush the edges with almond milk and sprinkle sugar along the crust
  9. Pop the baking sheet into the refrigerator for 10 - 15 minutes while the oven preheats
  10. Preheat the oven to 375F
  11. Bake the galette for 25 - 35 minutes until the crust begins to brown and the fruit looks wilted
  12. Remove from oven and allow to cool in the pan a little before slicing and serving
  13. 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
Notes
* Can sub spelt flour for equal parts all purpose flour but you'll probably need less water
** Can sub cane sugar for equal parts coconut sugar
***
3.5.3217

Liked this recipe? Pin it for later:

This 10 ingredient persimmon pear vegan pumpkin galette can be ready in under an hour. It's the perfect alternative to vegan pumpkin pie this Thanksgiving via @ExSloth

Want more galettes? Try this one:

Vegan Summer Berry Mint Chocolate Galette (made with spelt flour and fresh mint) via @ExSloth | ExSloth.com

Filed Under: Desserts, Recipes

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Comments

  1. Rebecca @ Strength and Sunshine says

    23 November, 2016 at 7:45 am

    O I think a beautiful galette wins over a boring ole pie 😉
    Rebecca @ Strength and Sunshine recently posted…Skillet Chicken with Roasted Grapes & Leeks

    Reply
  2. Vicky @ Avocado Pesto says

    23 November, 2016 at 11:32 am

    Love all of the flavors in this! It’s too bad Canadian Thanksgiving is so early into fall! This is perfect for the US Thanksgiving. Think the galette would work with a gluten free flour blend in place of the spelt flour?

    Reply
  3. Justin says

    23 November, 2016 at 11:42 am

    “my growing hatred for baking with pumpkin was the main deterrent”. I died laughing. Tasted pretty good though!

    Reply
  4. Karyn says

    23 November, 2016 at 12:08 pm

    What a stunning recipe.. and swapping vegan mayo for the egg was a genius idea.. stunning food photography too

    Reply
  5. Taylor says

    23 November, 2016 at 12:08 pm

    Giselle, this is SO beautifully styled!!! I have been wanting to try baking with persimmons for the longest time – I always see them in stores but I have never had any tasty looking recipes to try them out with. Your galette looks so scrumptious! And I feel you on Canadian Thanksgiving – I barely put out any pumpkin recipes either haha

    Reply
  6. Stephanie@ApplesforCJ says

    23 November, 2016 at 2:01 pm

    I’ve never had a galette before but this looks so good. I seem to have the same issue with the unfinished can of pumpkin in my fridge. Thanks for sharing this great idea 🙂

    Reply
  7. Emily says

    23 November, 2016 at 2:58 pm

    This looks so easy and delicious, I love all the spices and flavours here thank you for the recipe!

    Reply
  8. slope unblocked says

    28 August, 2023 at 4:03 am

    Serve still warm and top with icing sugar, chopped nuts, and ice cream.

    Reply

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