Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

I absolutely love the cozy, comforting vibe of this Pumpkin Hazelnut Flaugnarde (Clafoutis) recipe. It’s like a tender, custardy cake that brings together the subtle sweetness of pumpkin with the delightful crunch of toasted hazelnuts. Whenever the air starts to feel crisp and the leaves turn golden, this flaugnarde feels like the perfect dessert to warm up any afternoon or finish a fall dinner.

When I first tried this Pumpkin Hazelnut Flaugnarde (Clafoutis) recipe, I was surprised by how easy it was to make but how impressive and elegant it looked and tasted. You’ll find that it’s incredibly forgiving, making it a great go-to for when you want something special without too many complicated steps or long waits.

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Ingredients You’ll Need

These ingredients come together to create a silky batter that’s bursting with fall flavors. Using unbleached flour and real vanilla bean really elevates the taste, while toasted hazelnuts add that lovely crunch you’ll look forward to in every bite.

• Eggs: I use both whole eggs and egg whites here to keep the flaugnarde light and fluffy.
• Light Agave Nectar (or sugar): Agave adds a gentle sweetness without overpowering the warm spices.
• Unbleached All-Purpose Flour: Sifting this helps avoid lumps and ensures a smooth batter.
• Salt: Just a pinch to balance all the sweetness and spices.
• 1% Milk: I choose 1% for a nice creamy texture without being too heavy.
• Vanilla Extract and Vanilla Bean: The vanilla bean pulp is my secret for extra depth of flavor.
• Cinnamon, Nutmeg, Ginger: Classic fall spices that make this flaugnarde feel seasonal and aromatic.
• Pumpkin Puree: Homemade or canned, both work—just make sure it’s smooth and not too watery.
• Baking Spray: Prevents sticking and helps achieve a beautiful, golden edge.
• Chopped Lightly Toasted Hazelnuts: Toasting them brings out the nutty flavor you don’t want to skip.

Variations

I like to switch things up depending on the season or who I’m serving, and you can absolutely make this recipe your own by tweaking a few ingredients. Don’t hesitate to swap out the hazelnuts or adjust spices according to your family’s preferences.

• Nut-Free Variation: I once made this without hazelnuts for a friend with allergies, and it was just as lovely sprinkled with toasted pumpkin seeds instead.
• Sweetener Swap: You can replace agave nectar with maple syrup or honey for a different but equally delicious flavor.
• Spice Adjustments: If you love gingery heat, add a bit more fresh ginger or even a pinch of cloves for extra warmth.
• Dairy-Free Option: Substitute the milk with almond or oat milk to suit dietary needs without losing creaminess.

How to Make Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

Step 1: Toast the Hazelnuts and Prep Your Dish

Start by toasting the hazelnuts lightly in a dry skillet until they become fragrant and golden—this step really amplifies their flavor. Then, spray your 9-inch pie plate generously with baking spray to make sure your flaugnarde releases easily. Scatter the toasted hazelnuts evenly across the bottom of your dish; they’ll provide a lovely crunchy base once baked.

Step 2: Blend the Batter Ingredients

Next, add the eggs, egg whites, agave nectar, milk, vanilla extract, vanilla bean pulp, spices, and a pinch of salt into your blender or food processor. Blend for about 30 seconds until you have a smooth mixture. Then add the pumpkin puree and blend again to mix it thoroughly. Finally, add the sifted flour and pulse just until it’s combined to avoid overworking the batter.

Step 3: Bake Your Flaugnarde

Pour the luscious batter over the hazelnuts in your prepared pie plate. Place it in your preheated oven at 425°F and bake for 15 minutes to get a nice rise. Then lower the temperature to 375°F and continue baking for about 12 more minutes until the center is just set but still slightly jiggly—this keeps the texture soft without overbaking. Trust me, this timing really makes a difference.

Step 4: Serve Immediately

I always serve mine warm straight from the oven because that’s when the flaugnarde is at its creamiest and most comforting. It pairs wonderfully with a dusting of powdered sugar or a dollop of whipped cream if you want to get fancy.

How to Serve Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

Garnishes

I love to keep things simple with this flaugnarde. A light dusting of powdered sugar or a spoonful of lightly whipped cream really complements the warm spices without overshadowing the pumpkin. Sometimes, I even sprinkle a few extra toasted hazelnuts on top for a little crunch and a pretty finish.

Side Dishes

This dessert shines as the finale to a casual fall meal. I often pair it with a cup of spiced chai or a hot latte for cozy vibes. If you’re serving it for brunch, consider alongside a bowl of fresh fruit or simple roasted apples to echo the seasonal flavors.

Creative Ways to Present

For special occasions, I’ve tried serving the flaugnarde in individual ramekins or mini cast iron skillets, which makes for a charming presentation and perfectly portioned servings. You can also drizzle a bit of caramel sauce or drizzle with maple syrup for an indulgent touch that guests always rave about.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Hazelnut Flaugnarde (Clafoutis) stores well in an airtight container in the fridge for up to 3 days. I find it tastes best if you cover it tightly to keep it moist and prevent it from absorbing fridge odors.

Freezing

Freezing flaugnarde is possible but I recommend freezing individual slices wrapped tightly in plastic and foil to minimize freezer burn. When thawed overnight in the fridge, it still tastes good but loses some of that fresh warmth and delicate texture.

Reheating

To reheat, I gently warm slices in a low oven (around 300°F) for about 10 minutes to avoid drying it out. Microwaving works in a pinch but watch it carefully so it doesn’t become rubbery or chewy.

FAQs

Final Thoughts

If you’re looking for a fall dessert that’s both elegant and easy, I can’t recommend this Pumpkin Hazelnut Flaugnarde (Clafoutis) recipe enough. It’s warm, inviting, and perfect for sharing with loved ones. Trust me, once you try it, it’s going to become a repeat request in your household—just like it did in mine.

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