Description
This delightful Pumpkin Hazelnut Flaugnarde (Clafoutis) is a light and creamy French dessert featuring the warm flavors of pumpkin and spices, complemented by toasted hazelnuts for a satisfying crunch. Perfectly balanced with a hint of vanilla and a touch of sweetness from agave nectar, this flan-like baked treat is ideal for fall gatherings or a cozy dessert anytime.
Ingredients
Scale
Wet Ingredients
- 3 large eggs
- 2 large egg whites
- 10 tbsp light agave nectar (or sugar)
- 1 cup 1% milk
- 1 tsp vanilla extract
- 1 inch vanilla bean (split, pulp scraped out)
- 2/3 cup pumpkin puree (homemade or canned)
Dry Ingredients
- 1/2 cup unbleached all-purpose flour (sifted)
- Pinch of salt
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
Other Ingredients
- Baking spray
- 1/3 cup chopped lightly toasted hazelnuts
Instructions
- Preheat and Prepare Dish: Preheat the oven to 425°F. Spray a 9-inch pie plate generously with baking spray to ensure the flaugnarde does not stick.
- Add Hazelnuts to Dish: Scatter the chopped, lightly toasted hazelnuts evenly across the bottom of the prepared pie dish. These will toast further during baking for added texture and flavor.
- Blend Wet Ingredients: In a blender or food processor, combine the eggs, egg whites, light agave nectar, 1% milk, vanilla extract, scraped vanilla bean pulp, cinnamon, nutmeg, ginger, and a pinch of salt. Blend until the mixture is smooth and well incorporated, about 30 seconds.
- Add Pumpkin Puree: Add the pumpkin puree to the blender and blend again until fully mixed, ensuring a uniform batter consistency.
- Add Flour: Add the sifted all-purpose flour to the mixture and pulse just until combined. Be careful not to overblend to keep the batter light and airy.
- Pour Batter and Bake: Pour the prepared batter evenly over the hazelnuts in the pie dish. Place the dish in the oven and bake at 425°F for 15 minutes to set the edges.
- Reduce Oven Temperature and Finish Baking: After 15 minutes, lower the oven temperature to 375°F and continue baking until the center is just set and the flaugnarde has a delicate wobble, about 12 minutes more.
- Serve Immediately: Remove from the oven and serve the Pumpkin Hazelnut Flaugnarde warm for the best texture and flavor experience.
Notes
- Use light agave nectar or sugar interchangeably, adjusting sweetness to taste.
- Toasting the hazelnuts enhances their flavor and creates a pleasant crunch in the dessert.
- This flaugnarde is best served fresh and warm but can be gently reheated.
- Homemade pumpkin puree can be used in place of canned for a more natural taste.
- Ensure careful blending to avoid overmixing, which can result in a denser texture.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of recipe)
- Calories: 160 kcal
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
