Mini Pumpkin Pie Galettes with White Chocolate Ganache
Mini rustic-style pumpkin pies drizzled with creamy white chocolate.
  • 2 pie crusts (one recipe)
  • 1 15 oz can pure pumpkin
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ milk
  • 1 large egg
  • 1 cup heavy cream
  • ¾ cup white chocolate chips
  1. Prepare pie crust if making homemade.
  2. Mix together pumpkin, brown sugar, cinnamon, and nutmeg.
  3. Mix in milk and egg.
  4. Roll pie crust into eight circles, don't worry about making them perfect.
  5. Place about ¼ cup of pie filling in middle of pie crust. Fold edges over and place onto lined baking sheet, putting four galettes on one sheet. (I put the galettes in the fridge to help firm up the crust a little but, but this is optional.)
  6. Preheat oven to 375˚F.
  7. Place baking sheet in the oven and bake for 5-10 minutes, or until edges are golden brown.
  8. To make ganache, microwave heavy cream and chocolate chips together for 30 seconds. Stir until smooth. If ganache doesn't smooth out, place back in microwave for 15 seconds at a time and stir until smooth. Drizzle over cooled galettes before serving.
Recipe by Pixie Dust Kitchen at