Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

I absolutely love sharing this Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe because it captures the cozy essence of fall in a way that’s both impressive and easy. Whenever I need a dessert that feels special but won’t keep me glued to the stove, this rustic custard baked with toasted hazelnuts fits the bill beautifully.

You’ll find that this Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe works wonderfully for Thanksgiving or any chilly evening when you want something comforting without the heaviness of a traditional pie. What I adore is how the warm spices and silky pumpkin blend harmoniously with the crunch of hazelnuts – it’s a crowd-pleaser every single time.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe plays a role in balancing creamy texture, sweet warmth, and crunch. Look for quality pumpkin puree and fresh spices to really make it shine.

• Eggs: Use large eggs for binding the custard beautifully.
• Egg whites: Adding extra whites lightens the custard texture.
• Light agave nectar: A gentle, natural sweetener that blends well without overpowering.
• Unbleached all-purpose flour: Make sure to sift it to avoid lumps in the batter.
• Salt: Just a pinch to enhance flavors without making it salty.
• 1% milk: Provides creaminess while keeping the custard light.
• Vanilla extract and vanilla bean: They bring rich depth and aroma to the batter.
• Cinnamon, nutmeg, ginger: Classic fall spices that warm up the pumpkin flavor.
• Pumpkin puree: Either homemade or canned works fine; I love fresh homemade when time allows.
• Baking spray: To ensure easy removal and a clean presentation.
• Chopped lightly toasted hazelnuts: Adds crunch and a nutty contrast that’s totally addictive.

Variations

I like to tweak this Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe a bit depending on the occasion or what’s in my pantry. Feel free to customize to suit your taste buds!

• Gluten-Free: Swap all-purpose flour for almond or oat flour; just keep an eye on baking time as it can vary.
• Sweetener Choices: I’ve tried maple syrup instead of agave – it gives a lovely earthy sweetness that’s delicious.
• Nut Variations: Pecans or walnuts work well if hazelnuts aren’t your favorite or you want a different crunch.
• Spice Level: Add a dash of allspice or clove for extra warmth, especially around the holidays.

How to Make Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

Step 1: Prep and Toast the Hazelnuts

Start by preheating your oven to 425°F and spraying your 9-inch pie dish with baking spray to prevent sticking. Toss the chopped hazelnuts right into the dish – toasting them lightly in the oven while the flaugnarde bakes helps unlock their aroma and adds that irresistible crunch to every bite.

Step 2: Blend the Custard Batter

Into a blender or food processor, add the eggs, egg whites, agave nectar, milk, vanilla extract, scraped vanilla bean pulp, and all your warming spices with a pinch of salt. Blend for about 30 seconds until smooth and creamy – this quick step ensures no lumps and an even spice distribution. Next, add your pumpkin puree and blend again until fully incorporated.

Step 3: Incorporate the Flour

Add the sifted flour to your blender and pulse a few times just until combined. You want to avoid overmixing here to keep your flaugnarde light and tender. Pour this silky batter gently over the hazelnuts in your pie dish, letting it settle evenly.

Step 4: Bake Until Perfect

Bake at 425°F for 15 minutes to set the outer edges and encourage a slight caramelization. Then, lower the temperature to 375°F and bake for another 12 minutes or until the center is just set with a gentle wobble. Keep an eye on it here – overbaking can make it dry, so the custard should still have a little jiggle when you gently shake the dish.

Step 5: Serve Warm and Enjoy

Let it cool just slightly to avoid a molten custard disaster, then serve immediately. The warmth is part of that hug-in-dessert feeling that makes this dish unforgettable.

How to Serve Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

Garnishes

I love dusting a light sprinkle of powdered sugar for a pretty finish and adding a few whole toasted hazelnuts on top for extra texture. Sometimes, I dollop a spoonful of lightly whipped cream or a scoop of vanilla ice cream—this contrast of cold creaminess and warm flaugnarde is absolutely heavenly.

Side Dishes

This flaugnarde pairs wonderfully with a cup of robust coffee or spicy chai tea. For a brunch spread, try it alongside savory options like sausages or a simple green salad to balance sweet and savory flavors.

Creative Ways to Present

For gatherings, I’ve served this flaugnarde in individual ramekins for a charming presentation, which also speeds up servings and minimizes mess. It’s also gorgeous straight from the pie dish with crisped edges peeking out, giving that rustic homemade vibe that makes guests feel instantly at home.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with plastic wrap and store them in the fridge for up to 3 days. The flavors deepen overnight, but I recommend reheating gently rather than eating completely cold for the best custard texture.

Freezing

Freezing this flaugnarde isn’t my go-to because custards tend to change texture and get a little watery thawed, but if you must, freeze in airtight containers and thaw slowly in the fridge. Plan to eat within 1 month for best results.

Reheating

To reheat, pop the flaugnarde in a low oven (around 325°F) for 10-15 minutes until warm through. Avoid microwaving if possible as it can cause uneven heating and sogginess.

FAQs

Final Thoughts

This Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe holds a special place in my heart because it’s the perfect union of simplicity and elegance. It’s easy enough for a weeknight treat yet impressive enough for your holiday table. Trust me, once you try it, you’ll be coming back for this cozy, nutty custard all season long. Give it a try — I promise your kitchen (and guests) will thank you!

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