I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
WELCOME!
Affiliate links included. Thanks for supporting the brands I trust!
Everything you love about pecan pie, just simplified and wrapped int he most buttery, flaky crust. This Salted Maple Pecan Galette is finished with a dollop of cinnamon whipped cream, and feels both rustic and refined. If you are planning a holiday menu or want something sweet this weekend, you will love this recipe.
I might be a bit biased, but I actually think I prefer a galette over pie. It’s a dessert that feels beautifully effortless, because it’s not about perfection – it’s about texture, warmth, and delicious flavor. This Salted Maple Pecan Galette with Cinnamon Whipped Cream captures everything I love about fall baking. It’s sweet and nutty, with a delicious caramelized filling layered inside a crisp golden crust.
What I love most about this recipe is how easy it is. You get all the cozy, nostalgic flavors of pecan pie with none of the stress. The gluten-free crust is easy (and can be made ahead), and the cinnamon whipped cream takes it over the top. Whether you’re baking for guests or enjoying a cozy weekend at home, this dessert is easy to make and looks beautiful.
INGREDIENTS
GLUTEN-FREE PASTRY
1 1/4 cups gluten-free 1:1 flour blend (Cup4Cup or King Arthur Measure-for-Measure recommended)
Prepare the Gluten-Free Dough : In a large bowl, whisk together flour, sugar, and salt. Using a pastry cutter or your fingertips, cut in cold butter until the mixture forms pea-sized crumbs. Stir in egg yolk, vinegar, and ice water, adding just enough to bring the dough together. Shape into a disk, wrap tightly, and refrigerate for at least 45 minutes (up to 2 days).
Make the Filling : In a small saucepan, melt butter over medium heat. Add maple syrup, brown sugar, vanilla, salt, and flour. Whisk until thickened and glossy, about 3 – 4 minutes. Stir in chopped pecans and let cool slightly.
Assemble the Galette : Preheat the oven to 375℉. Roll chilled dough between two sheets of parchment paper into a 12-inch circle. Transfer to a parchment-lined baking sheet. Spoon filling into the center, leaving a 2-inch border. Fold edges gently over the filling, pleating as needed. Brush with egg wash, and bake for 35 – 40 minutes until golden and bubbling.
Make the Cinnamon Whipped Cream : In a chilled bowl, whisk heavy cream, powdered sugar, cinnamon, and vanilla until soft peaks form. Refrigerate until ready to serve.
Finish & Serve : Cool galette for at least 20 minutes before slicing. Sprinkle with flaky sea salt, and if desired, drizzle with a touch of maple syrup or leftover filling for added depth. Serve warm or at room temperature with a generous dollop of cinnamon whipped cream.
MAKE-AHEAD & STORAGE TIPS
The crust can be made up to 2 days ahead or frozen for up to a month.
The full galette can be baked earlier in the day and reheated gently at 300℉ for 10 minutes before serving.
Leftovers keep beautifully at room temperature for 1 day or in the refrigerator for up to 3 days.
FREQUENTLY ASKED QUESTIONS
Can I make this with regular flour?
Yes – simply substitute all-purpose flour 1:1 for the gluten-free blend.
Can I make this dairy-free?
Yes – use plant-based butter for both the crust and filling, and swap coconut cream for the whipped cream. Please note that the flavor profile will be different. I cannot comment on the consistency or flakiness of the pastry dough when using dairy-free alternatives.
Can I use store-bought crust?
If you’re short on time, absolutely. A pre-made gluten-free or traditional pie crust will still yield delicious results.
Do I have to use maple balsamic?
Not at all, but it adds a subtle depth and richness that makes this dessert extra special.
HOSTING TIPS
For effortless entertaining, bake this galette earlier in the day and reheat just before dessert. Serve it family-style on a cake stand or rustic wooden board – it looks beautiful, especially with the golden crust and glossy pecans. Add a small bowl of cinnamon whipped cream or vanilla ice cream on the side so guests can serve themselves.
This rustic Salted Maple Pecan Galette combines flaky, buttery crust with a maple-sweetened pecan filling and a hint of sea salt, all finished with cinnamon whipped cream for the perfect fall dessert.
Ingredients
Scale
GLUTEN-FREE PASTRY
1 1/4 cups gluten-free 1:1 flour blend (Cup4Cup or King Arthur Measure-for-Measure recommended)
1 1/2 cups pecan halves (you can roughly chop if you’d like)
ASSEMBLY
1 egg, lightly beaten (for egg wash)
CINNAMON WHIPPED CREAM
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Instructions
Prepare the Gluten-Free Dough : In a large bowl, whisk together flour, sugar, and salt. Using a pastry cutter or your fingertips, cut in cold butter until the mixture forms pea-sized crumbs. Stir in egg yolk, vinegar, and ice water, adding just enough to bring the dough together. Shape into a disk, wrap tightly, and refrigerate for at least 45 minutes (up to 2 days).
Make the Filling : In a small saucepan, melt butter over medium heat. Add maple syrup, brown sugar, vanilla, salt, and flour. Whisk until thickened and glossy, about 3 – 4 minutes. Stir in chopped pecans and let cool slightly.
Assemble the Galette : Preheat the oven to 375℉. Roll chilled dough between two sheets of parchment paper into a 12-inch circle. Transfer to a parchment-lined baking sheet. Spoon filling into the center, leaving a 2-inch border. Fold edges gently over the filling, pleating as needed. Brush with egg wash, and bake for 35 – 40 minutes until golden and bubbling.
Make the Cinnamon Whipped Cream : In a chilled bowl, whisk heavy cream, powdered sugar, cinnamon, and vanilla until soft peaks form. Refrigerate until ready to serve.
Finish & Serve : Cool galette for at least 20 minutes before slicing. Sprinkle with flaky sea salt, and if desired, drizzle with a touch of maple syrup or leftover filling for added depth. Serve warm or at room temperature with a generous dollop of cinnamon whipped cream.
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
Buy Now → 
Buy Now → 
Buy Now → 
+ Show / Hide Comments
Share to: