Pumpkin Hazelnut Clafoutis Recipe: Silky Autumn Custard

Pumpkin Hazelnut Custard (Clafoutis) – a warm, rustic pumpkin custard sweetened with agave and baked with toasted hazelnuts. Also known as flaugnarde, this simple French-style dessert is a lighter, elegant alternative to pumpkin pie.

Pumpkin Hazelnut Custard (Clafoutis)

This pumpkin hazelnut flaugnarde is the perfect finish to a holiday meal or a cozy weekend brunch. Don’t let the French name intimidate you — it’s straightforward to make and requires only a blender and an oven. The texture is custardy and tender, with a pleasant crunch from toasted hazelnuts in every bite. It also doubles nicely as a breakfast treat when you crave something sweet and comforting.

The basic flaugnarde batter is simply eggs, milk, a little flour and your chosen flavorings; here pumpkin purée and warm spices make it unmistakably autumnal. The recipe below is lightly sweetened with agave, but you can substitute sugar, maple syrup, or any preferred sweetener. If you enjoy strongly spiced pumpkin desserts, feel free to increase the cinnamon, nutmeg and ginger. Toast the hazelnuts briefly to bring out their flavor; chopped pecans or walnuts are good alternatives.

More Pumpkin Recipes You Might Enjoy

• Pumpkin Cheesecake Shooters
• Pumpkin Butterscotch Bars
• Mini Pumpkin Chocolate Chip Muffins
• Pumpkin Biscotti Cookies
• Pumpkin Spice Cookies with Chocolate

Pumpkin Hazelnut Flaugnarde (Clafoutis)

Summary: Warm, rustic pumpkin custard sweetened with agave and studded with toasted hazelnuts. A lighter alternative to pumpkin pie that is easy to prepare and bakes up beautifully for holiday tables or everyday indulgence.

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 (or milk of choice)
• 1 tsp vanilla extract
• 1-inch vanilla bean, split and seeds scraped (optional)
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• 2/3 cup pumpkin purée (homemade or canned)
• Baking spray (or butter to grease the dish)
• 1/3 cup chopped, lightly toasted hazelnuts

Instructions

1. Preheat the oven to 425°F (220°C). Grease a 9-inch pie plate with baking spray or butter.
2. Scatter the chopped toasted hazelnuts evenly in the prepared pie plate.
3. In a blender or food processor, combine the eggs, egg whites, agave (or sugar), milk, vanilla extract, scraped vanilla bean seeds (if using), cinnamon, nutmeg, ginger and a pinch of salt. Blend until smooth, about 30 seconds.
4. Add the pumpkin purée and blend again until fully incorporated.
5. Add the sifted flour and pulse briefly just until combined; avoid overmixing.
6. Pour the batter over the hazelnuts in the pie plate.
7. Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake until the center is just set, about 12 more minutes. The edges should be lightly puffed and golden.
8. Remove from the oven and serve warm. This flaugnarde is best enjoyed shortly after baking while still slightly warm inside.

Notes, Tips and Variations

• Sweetener: Agave gives a mild, neutral sweetness, but maple syrup, honey or granulated sugar all work. Adjust to taste.
• Spices: Increase cinnamon, nutmeg and ginger for a bolder pumpkin spice profile.
• Nuts: Swap hazelnuts for chopped pecans, walnuts or toasted almonds if preferred.
• Vanilla: If a vanilla bean isn’t available, use an extra 1/2 teaspoon vanilla extract for good flavor.
• Make-ahead and storage: Store leftovers covered in the refrigerator for up to 3 days. Rewarm gently in the oven before serving.
• Serving suggestions: Top slices with a dollop of Greek yogurt, lightly sweetened whipped cream, or a drizzle of maple syrup. Fresh berries or a citrus zest can add brightness.

Nutrition (per 1/10th slice)

Calories: 149 kcal  |  Carbohydrates: 24 g  |  Protein: 5 g  |  Fat: 4 g  |  Fiber: 1 g  |  Sugar: 18 g