Description
Pumpkin Hazelnut Flaugnarde is a warm, rustic pumpkin custard lightly sweetened with agave nectar and baked with toasted hazelnuts. This delightful French-inspired dessert offers a lighter alternative to traditional pumpkin pie, featuring aromatic spices like cinnamon, nutmeg, and ginger with the rich flavors of vanilla and pumpkin. Perfect for Thanksgiving or any cozy autumn gathering.
Ingredients
Scale
Custard Base
- 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)
Toppings & Finishing
- baking spray
- 1/3 cup chopped lightly toasted hazelnuts
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 425°F. Lightly spray a 9-inch pie plate with baking spray to prevent sticking and add the toasted hazelnuts evenly across the bottom of the dish.
- Blend the Custard Ingredients: In a blender or food processor, combine the eggs, egg whites, light agave nectar, milk, vanilla extract, the pulp from the split vanilla bean, cinnamon, nutmeg, ginger, and a pinch of salt. Blend for about 30 seconds until the mixture is smooth and fully combined.
- Add Pumpkin and Flour: Add the pumpkin puree to the blender and blend again until incorporated. Then add the sifted unbleached all-purpose flour and pulse briefly until the batter is well combined and smooth. Be careful not to overmix.
- Pour and Bake: Pour the prepared batter into the pie dish over the hazelnuts. Bake at 425°F for 15 minutes to create a nice rise and slight browning on top.
- Lower Temperature and Finish Baking: Reduce the oven temperature to 375°F and continue baking for about 12 more minutes, or until the center of the flaugnarde is just set but still slightly jiggly—this ensures a perfect custard texture.
- Serve Immediately: Remove from the oven and serve the flaugnarde warm for the best flavor and texture. It can be enjoyed on its own or with a dollop of yogurt or cream if desired.
Notes
- This recipe offers a perfect light alternative to the traditional pumpkin pie, using agave nectar for gentle sweetness.
- Using a blender simplifies mixing and ensures a silky smooth custard without lumps.
- Lightly toasting the hazelnuts enhances their flavor and adds a pleasant crunch to the dessert.
- The flaugnarde is best served immediately while warm to enjoy the creamy custard texture.
- You can substitute the pumpkin puree with homemade pumpkin for a fresher taste.
- Don’t be intimidated by the French name; the recipe is straightforward and uses common kitchen appliances.
Nutrition
- Serving Size: 1/10th slice
- 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
