Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

If you’re on the lookout for a cozy, slightly rustic dessert that feels both festive and surprisingly simple to pull off, I’ve got just the thing for you. The Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe is one of my absolute favorites—think of it as a light pumpkin custard with warm spices and a delightful crunch from toasted hazelnuts. When I first tried this, I couldn’t believe how effortlessly it filled the kitchen with autumn magic, and trust me, your family and guests will go crazy for it too.

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Ingredients You’ll Need

All these ingredients harmoniously come together to create a creamy, spiced custard with delightful nutty texture. When shopping, look for fresh spices and quality pumpkin purée—homemade if you can, but canned works just fine.

• Eggs: Provide structure and richness; I like using both yolks and whites for the perfect custard texture.
• Agave nectar: A natural sweetener that keeps this recipe light—you can swap in sugar, but I enjoy the subtle honeyed notes agave adds.
• Unbleached all-purpose flour: Sifted into the mix for just the right set without heaviness.
• Milk (1%): Keeps the custard light yet creamy; whole milk works too if you prefer more richness.
• Vanilla extract & vanilla bean: Double vanilla power that elevates the custard’s flavor—splitting the bean and scraping out the pulp is totally worth it.
• Cinnamon, nutmeg, ginger: Classic warming spices that bring out the autumnal essence.
• Pumpkin purée: The star ingredient; homemade yields the best flavor, but canned pumpkin is a convenient option in a pinch.
• Baking spray: To ensure your flaugnarde releases easily from the dish.
• Hazelnuts: Lightly toasted and chopped for delightful crunch and a nutty contrast against the soft custard.

Variations

I enjoy mixing things up depending on the season or who’s coming for dessert. This Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe is super forgiving, so feel free to experiment with flavors and textures.

• Add Dried Fruit: Once, I stirred in some chopped dried apricots for a little sweet chewiness; it added a lovely contrast.
• Nut Swaps: Hazelnuts are ideal, but walnuts or toasted pecans work wonderfully if you want to switch up the crunch.
• Sweetener Substitute: When I wanted it extra sweet, I swapped agave for maple syrup—came out with a nice, deeper sweetness.
• Dairy-Free Option: Use almond or oat milk instead of cow’s milk for a subtle nutty depth and a vegan twist (just replace eggs with a flax egg if you’re up for it).

How to Make Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

Step 1: Prep Your Oven and Toast Hazelnuts

Start by preheating your oven to 425°F. Lightly spray a 9-inch pie dish with baking spray so your flaugnarde won’t stick. Then spread the chopped hazelnuts evenly over the base—this toasty nut layer adds a fantastic texture and flavor from the bottom up.

Step 2: Blend Your Custard Base

Combine the eggs, egg whites, agave nectar, milk, vanilla extract, scraped vanilla bean pulp, cinnamon, nutmeg, ginger, and a pinch of salt in your blender or food processor. Blend for about 30 seconds until everything’s silky smooth—this step ensures your flaugnarde is creamy with no lumps.

Step 3: Add Pumpkin and Flour

Next, add the pumpkin purée to the blender and blend again until fully combined. Finally, sprinkle in the sifted flour and pulse just a few times to mix it in—over blending here can make the texture dense, so keep it light and airy.

Step 4: Bake to Custardy Perfection

Pour your batter over the hazelnuts in the pie plate and pop it into the oven. Bake at 425°F for 15 minutes, then lower the oven temperature to 375°F and bake for another 12 minutes until the flaugnarde’s center is set but still has a gentle wobble. The edges should be lightly golden and puffed up.

Serve immediately for that fresh out-of-the-oven warmth that makes everyone sigh with pleasure.

How to Serve Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

Garnishes

I like topping mine with a quick dusting of powdered sugar and a few extra toasted hazelnuts scattered on top for crunch. A dollop of lightly whipped cream or a small scoop of vanilla ice cream also pairs beautifully with that warm, spiced custard.

Side Dishes

This dessert pairs wonderfully with a warm cup of chai tea or a simple espresso. For a full autumnal meal, I like to serve it alongside roasted vegetables and roasted turkey or pork to balance savory and sweet flavors.

Creative Ways to Present

For special occasions, I’ve baked this flaugnarde in individual ramekins topped with a single toasted hazelnut and a tiny sprig of fresh rosemary for a rustic, elegant touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with plastic wrap or transfer them to an airtight container, then store in the fridge for up to 3 days. The texture remains lovely, though it loses a little of its fresh-baked fluffiness over time.

Freezing

Freezing isn’t my go-to for this flaugnarde because the custard texture can become a bit grainy after thawing. If you do freeze it, cover completely and thaw overnight in the fridge for best results.

Reheating

To warm leftovers, I pop individual slices into the oven at 325°F for about 10 minutes, just until heated through—this helps the custard regain some of its softness without drying out.

FAQs

Final Thoughts

This Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe holds a special place in my heart—it’s the kind of dessert I reach for when I want something that feels both familiar and just a little fancy. It’s perfect for those cozy nights at home or impressing friends without stressing over complicated techniques. I hope you’ll give it a try and find yourself loving it as much as my family and I do. It’s a simple way to bring a little autumn warmth to your table that feels homemade and heartfelt every time.

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