Recipe Library
Pumpkin Hazelnut Flaugnarde (Clafoutis)
Warm spices and vanilla swirl through a silky pumpkin custard that cradles toasted hazelnuts in every bite. The lightly sweet, gently spiced dessert finishes with a soft, nutty crunch that melts into the creamy center.
- Total
- 37 min
- Prep
- 10 min
- Cook
- 27 min
- Serves
- 10
Nutrition per Serving
- Calories
- 149
- Protein
- 5g
- Carbs
- 24g
- Fat
- 4g
- Fiber
- 1g
- Sugar
- 18g
- Sodium
- 72mg
Ingredients
- 3 large eggs
- 2 large egg whites
- 10 tbsp light agave nectar (or sugar)
- 1/2 cup unbleached all-purpose flour (sifted)
- pinch of salt
- 1 cup 1% milk
- 1 tsp vanilla extract
- 1 inch vanilla bean (split, pulp scraped out)
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 2/3 cup pumpkin puree (homemade or canned)
- baking spray
- 1/3 cup chopped lightly toasted hazelnuts
Instructions
- Preheat oven to 425°F. Spray a 9-inch pie plate with baking spray.
- Add the hazelnuts to the dish.
- Place the eggs, egg whites, agave, milk, vanilla extract, vanilla bean, cinnamon, nutmeg, ginger and salt in a blender (or a food processor). Blend until smooth, about 30 seconds.
- Add the pumpkin purée and blend well.
- Add the flour and pulse until well combined.
- Pour in the batter into the pie dish.
- Bake for 15 minutes, then lower the heat to 375°F and bake until the center is just set, about 12 minutes.
- Serve immediately.