Pumpkin Galette with Whiskey Whip Cream
Here is a riff on a traditional pumpkin dessert. It is quick and easy. You can't grill pumpkin pie but you can grill this! We guarantee your guests will be thankful.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 395
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 13g65%
- Cholesterol 110mg37%
- Sodium 169mg8%
- Potassium 26mg1%
- Total Carbohydrate 29g10%
- Dietary Fiber 7g29%
- Sugars 8g
- Protein 8g16%
- Vitamin A 387%
- Vitamin C 2%
- Calcium 12%
- Iron 11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Directions
1
Thaw puff pastry on the GrillGrate Griddle.
2
Preheat grill to 375 degrees F.
3
Place ¼ cup pumpkin pie filling in the center of the puff pastry.
4
Place a 1x1 square of cream cheese on top of the pumpkin.
5
Fold puff pastry however you like, we just folded the corners in toward the center.
6
Mix egg and milk, brush the puff pastry.
7
Sprinkle with sugar in the raw, you can use as much or as little as you would like.
8
Grill until golden brown.
Whiskey Whip Cream
9
Add whip cream ingredients, use a hand mixer and beat until soft peaks form.
Tina's Tip
10
To take it over the top, add Butter Pecan Ice Cream and Southern Farms Cinamon Pecan Honey.
Ingredients
Galette
1 package puff pastry
1 can pumpkin pie fillingor can of pumpkin with pumpkin pie spice added
1 block of cream cheese
2 eggs
1 tbsp milk, half & half, or heavy whipping cream
1 tsp sugar in the raw
Whiskey Whip Cream
1 cup heavy whipping cream
2 tbsp favorite whiskey
2 tbsp powdered sugar
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