Pumpkin Goat Cheese Galette

A Savory Pumpkin Recipe You’ll Fall For

If you’re looking for a unique way to use pumpkin this season—this is the one.
This Pumpkin Goat Cheese Galette is savory, creamy, and wrapped in a buttery, flaky crust. It’s the kind of fall recipe that feels fancy but is secretly super simple to make.

The creamy pumpkin base gets a boost from caramelized onions, warm spices, and crumbled goat cheese, all baked in a rustic galette crust that’s golden and crisp. It’s perfect for a cozy brunch, fall dinner party, or served alongside a bowl of soup.

Key Ingredient Highlights

Pumpkin Purée – Gives a creamy, earthy base without being overpowering. Just be sure to use pure pumpkin purée, not pie filling.
Goat Cheese – Brings a tangy contrast to the sweet pumpkin and onions. You could swap in feta for a sharper bite.
Caramelized Onions – Add rich, savory depth. They take time, but they’re 100% worth it.
Maple Syrup – Just a touch to balance the savory flavors and enhance the fall vibes.
Pie Crust – Store-bought works perfectly, but you can use homemade if you’ve got the time!

Ingredients

1 refrigerated pie crust, thawed (or homemade)
1 cup pumpkin purée (not pie filling)
1 tbsp olive oil
½ tsp salt
½ tsp garlic powder
¼ tsp nutmeg
1 tbsp maple syrup
1 small yellow onion, thinly sliced
1 tsp butter or more olive oil
3 oz goat cheese, crumbled
1 tsp fresh thyme (or ½ tsp dried)
1 egg, beaten (for egg wash)
Optional: chopped pecans or hot honey for topping

Instructions

Caramelize the onions:
In a skillet over medium-low heat, melt butter or olive oil. Add sliced onions and cook, stirring occasionally, for 15–20 minutes until golden and soft. Set aside.
Make the pumpkin filling:
In a bowl, mix pumpkin purée, olive oil, salt, garlic powder, nutmeg, and maple syrup until smooth.
Assemble the galette:
Roll out your pie crust on parchment paper. Spread pumpkin mixture in the center, leaving a 1.5-inch border. Top with caramelized onions, goat cheese crumbles, and thyme.
Fold and egg wash:
Fold the edges of the crust over the filling, pleating as needed. Brush the crust with beaten egg.
Bake:
Transfer to a baking sheet and bake at 400°F for 30–35 minutes, or until crust is golden and filling is set.
Finish & serve:
Let cool for 5–10 minutes. Drizzle with hot honey or sprinkle with chopped pecans if desired.

Tips for Success

Don’t overfill – Keep the filling in the center so the crust can fold up easily.
Let the crust sit out 15-20 minutes before unrolling if it was frozen.
Use parchment paper for easy transfer to the baking sheet and cleanup.
Want it extra crisp? Bake on the lower rack for the last 5 minutes.