Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

I absolutely love this Pumpkin Hazelnut Flaugnarde (Clafoutis) recipe. It strikes such a lovely balance between cozy autumn flavors and a delicate, custardy texture that feels like a warm hug on a plate. Whether you’re making it for a holiday brunch or just a weekend treat, you’ll find that it’s surprisingly easy to pull together, yet impressive enough to wow guests without stress.

When I first tried this Pumpkin Hazelnut Flaugnarde (Clafoutis) recipe, I was captivated by how the toasted hazelnuts add that perfect crunch against the smooth pumpkin custard. It’s a sweet but not-too-sweet dessert that feels wholesome and comforting, perfect for changing seasons or whenever you want something that’s a little different from the usual pumpkin pie.

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Ingredients You’ll Need

These ingredients come together beautifully, balancing the smooth pumpkin with warm spices and the satisfying crunch of hazelnuts. I recommend using fresh spices and good-quality pumpkin puree to really bring out the flavors.

• Eggs: Fresh large eggs create the silky custard base.
• Egg whites: Help lighten the flaugnarde, making it less dense.
• Light agave nectar or sugar: Provides gentle sweetness without overpowering.
• Unbleached all-purpose flour: Keeps the flaugnarde tender while giving structure.
• Salt: Enhances flavor and balances sweetness.
• 1% milk: Use low-fat milk for a creamy but light consistency.
• Vanilla extract and vanilla bean: The vanilla bean pulp adds deep, authentic flavor beyond the extract alone.
• Cinnamon, nutmeg, ginger: Classic pumpkin spices that warm up the dish.
• Pumpkin puree: Homemade or canned—just ensure it’s unsweetened for best results.
• Baking spray: Prevents sticking and helps the flaugnarde come out cleanly.
• Chopped lightly toasted hazelnuts: Toasting brings out the nuts’ natural oils and crunch.

Variations

I like to switch things up depending on the season or who I’m serving. This Pumpkin Hazelnut Flaugnarde (Clafoutis) recipe is pretty forgiving, so feel free to personalize it to your taste.

• Add warm spices: Sometimes I up the cinnamon or add a pinch of cloves for a spicier version that my family adores.
• Swap hazelnuts: Walnuts or pecans work well too if hazelnuts aren’t your thing or if you want something different.
• Dairy-free modification: Use almond or oat milk instead of regular milk to make it vegan-friendly (just swap egg for a flax egg).
• Sweetener choice: Maple syrup or honey replace agave nectar nicely, giving a unique flavor twist.

How to Make Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

Step 1: Prep Your Oven and Dish

Start by preheating your oven to 425°F — a hot oven kick-starts the flaugnarde’s rise and helps set the edges quickly. I like to spray my 9-inch pie plate generously with baking spray so nothing sticks later. Toss your chopped hazelnuts in the dish to toast gently during baking; this extra step wakes up their flavor beautifully.

Step 2: Blend Your Batter

Place the eggs, egg whites, agave nectar, milk, vanilla extract, scraped vanilla bean pulp, cinnamon, nutmeg, ginger, and a pinch of salt into a blender or food processor. Blend everything on high for about 30 seconds until really smooth. This is the trick I discovered to get that silky, lump-free flaugnarde base.

Step 3: Add Pumpkin and Flour

Next, add your pumpkin puree and blend again until fully combined. Finally, add the sifted flour and pulse a few times to incorporate it without overworking the batter. Over-mixing can develop gluten, which we want to avoid for a tender texture.

Step 4: Bake It to Perfection

Pour the batter over the hazelnuts in your prepared pie plate. Pop it into the oven and bake at 425°F for 15 minutes — this gives it that initial puff and light golden crust. Then, lower your oven temperature to 375°F and continue baking for about 12 more minutes. You want the center to just set but still jiggle slightly; don’t overbake or it might get rubbery. Serve immediately for best texture!

How to Serve Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

Garnishes

I usually finish mine with a light dusting of powdered sugar and a sprinkle of extra toasted hazelnuts for added crunch. Sometimes, a drizzle of warm maple syrup or a dollop of lightly whipped cream takes it up a notch — my family goes crazy for that combo!

Side Dishes

This Pumpkin Hazelnut Flaugnarde pairs wonderfully with a side of spiced tea or a cup of dark coffee. If it’s brunch, I like to serve it alongside crispy bacon or a fresh green salad for contrast — sweet meets savory makes a great balance.

Creative Ways to Present

To make it extra special on holidays, I bake it in mini ramekins for individual servings—everyone loves having their own cute custardy treat. You can also drizzle caramel sauce on top or add fresh figs or pomegranate seeds for a festive presentation.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers covered tightly with plastic wrap or in an airtight container in the fridge. It stays fresh for 2 to 3 days, and the flavors actually deepen overnight—so leftovers can be just as delicious as fresh.

Freezing

I’ve frozen individual slices wrapped well in foil and stored in freezer bags. When thawed overnight in the fridge, their texture is still surprisingly good, though a bit softer. Just reheat gently to enjoy.

Reheating

Reheat leftovers in a warm oven at 325°F for about 10 minutes or until warmed through—this helps maintain that tender custard texture without drying it out. Avoid microwaving if you can, as it can make the flaugnarde rubbery.

FAQs

Final Thoughts

This Pumpkin Hazelnut Flaugnarde (Clafoutis) recipe has become one of my go-to cozy desserts during fall and winter. It’s not your typical pumpkin dish, and that’s exactly what makes it special — light, nutty, and just the right touch of sweetness. I hope you’ll give it a try and enjoy the wonderful layers of flavor as much as I do; it’s perfect for sharing with friends or savoring on a quiet evening with a cup of tea.

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