Description

This Pumpkin Hazelnut Flaugnarde is a warm, rustic pumpkin custard dessert, sweetened naturally with light agave nectar and baked with toasted hazelnuts for a delightful crunch. A lighter and elegant alternative to traditional pumpkin pie, this flaugnarde combines the subtle spices of cinnamon, nutmeg, and ginger with creamy pumpkin puree in a smooth, custard-like batter that bakes to a perfectly set finish. Ideal for festive occasions like Thanksgiving or any cozy autumn day, it’s easy to prepare using a blender and oven, making it accessible for home bakers looking for a sophisticated yet simple pumpkin dessert.

Ingredients

Scale

Batter 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)

For Baking

Baking spray
1/3 cup chopped lightly toasted hazelnuts

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 425°F (218°C) and spray a 9-inch pie plate thoroughly with baking spray to prevent sticking. Add the chopped toasted hazelnuts evenly into the bottom of the dish, which will create a crunchy layer in the finished flaugnarde.
Blend Wet Ingredients and Spices: In a blender or food processor, combine the eggs, egg whites, light agave nectar (or sugar), milk, vanilla extract, the scraped vanilla bean pulp, cinnamon, nutmeg, ginger, and a pinch of salt. Blend the mixture until it becomes smooth and homogeneous, about 30 seconds.
Add Pumpkin and Flour: Add the pumpkin puree to the blender and blend again until fully incorporated. Then add the sifted flour and pulse the blender gently just until the flour is well mixed into the batter, taking care not to overmix.
Pour Batter and Bake: Pour the smooth batter over the hazelnuts in the pie plate, spreading it evenly. Place the dish in the preheated oven and bake at 425°F (218°C) for 15 minutes to help the flaugnarde set at the edges and rise slightly.
Lower Temperature and Continue Baking: After the initial 15 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for approximately 12 minutes, or until the center is just set but still slightly wobbly — the custard will firm up more as it cools.
Serve Immediately: Remove the flaugnarde from the oven and serve it warm right away for the best creamy texture and flavor contrast with the toasted hazelnuts.

Notes

This flaugnarde offers a lighter, agave-sweetened alternative to traditional pumpkin pie with warm autumn spices and a delightful hazelnut crunch.
Though the name sounds fancy, preparation is straightforward using only a blender and oven.
Serve warm immediately after baking to enjoy the creamy custard texture before it firms completely.
Homemade pumpkin puree or canned pure pumpkin both work well for this recipe.
Lightly toast the hazelnuts in a dry pan or in the oven prior to chopping for enhanced flavor and crunch.

Nutrition

Serving Size: 1 slice (1/10th of recipe)
Calories: 149 kcal
Sugar: 18 g
Sodium: 71.5 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 56.5 mg