Yield
2 galettes
Grill Temperature
350°F
Cook Time
30–40 minutes
Ingredients
- 8 oz pumpkin puree
- 2 packages (8 oz each) cream cheese, softened
- 2 whole eggs
- 1 egg, separated
- ¾ cup cane sugar
- ¼ cup raw demerara sugar
- 1 tsp pumpkin spice
- 2 tsp simple syrup
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- 2 packages refrigerated pie crust
- 1 cup salted caramel, divided
- ¾ cup whole pecans
- Sea salt, to taste
Instructions
1.
Preheat the Grill. Preheat the grill to 350°F.
2.
Prepare the Filling. Using a mixer, beat the cream cheese and cane sugar until light and fluffy. Add pumpkin puree, whole eggs, egg yolk, pumpkin spice, flour, simple syrup, and vanilla. Mix until smooth.
3.
Prepare the Crust. Roll out each pie crust onto lightly floured parchment paper.
4.
Assemble the Galettes. Spread the cheesecake filling onto each crust, leaving a 2-inch border around the edges. Drizzle ¼ cup salted caramel over the filling and divide the pecans evenly between both galettes.
5.
Fold the Edges. Fold the crust edges over the filling. Brush the edges with egg white and sprinkle with demerara sugar.
6.
Bake. Place the galettes on the grill on the parchment paper or set them into 9–10 inch cast iron pans. Bake for 30–40 minutes, until the crust is golden and the filling is just set.
7.
Finish and Serve. Remove from the grill and cool slightly.Drizzle with the remaining salted caramel and sprinkle with sea salt if desired.
Serve warm.
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