Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

If you’re craving a dessert that feels cozy, elegant, and surprisingly simple, you’re going to adore this Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe. It’s the kind of recipe I turn to when I want that perfect blend of fall spices, creamy pumpkin, and a little crunch from toasted hazelnuts—all baked into a delightfully light custard. Whether you’re looking for a Thanksgiving showstopper or just a warm treat to impress friends, this flaugnarde is a dream come true.

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Ingredients You’ll Need

The magic in this Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe starts with simple pantry staples and fresh-ish ingredients that complement each other beautifully. Here are tips to get the best from each one.

• Eggs: The eggs and egg whites build the custard base—fresh, organic eggs make the texture silkier.
• Light agave nectar: I prefer this natural sweetener because it adds gentle sweetness without overpowering the pumpkin’s flavor.
• Unbleached all-purpose flour: Sifting helps keep the batter light and smooth, which is key for flaugnarde’s delicate texture.
• Milk (1%): Adds creaminess while keeping it lighter than heavy cream but richer than skim milk.
• Vanilla extract and vanilla bean: These add depth and fragrant warmth—don’t skip the bean scraping, it’s worth it!
• Spices (cinnamon, nutmeg, ginger): Classic fall spices that bring pumpkin’s cozy essence to life.
• Pumpkin puree: Homemade or canned, just make sure it’s smooth and unsweetened for the best custard consistency.
• Baking spray: Ensures your flaugnarde comes out clean and beautiful without sticking.
• Chopped toasted hazelnuts: Toasting brings out the nuts’ rich flavor and crunch—one of my favorite finishing touches!

Variations

I love making this Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe my own, and you should feel free to experiment, too. It’s forgiving and totally open to your favorite twists. Here’s how I’ve personalized it over time.

• Nut swap: I once replaced hazelnuts with toasted pecans, which gave a buttery twist—that was a hit with my family!
• Sweetener options: If agave’s not your thing, brown sugar or maple syrup work beautifully, just tweak sweetness to taste.
• Dairy-free version: Swap milk for almond or oat milk, and it still bakes up creamy and dreamy.
• Spice it up: Add a pinch of cloves or cardamom for a warm twist, especially fun during the holidays.

How to Make Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

Step 1: Prep and Toast Hazelnuts

Preheat your oven to 425°F and give your 9-inch pie plate a good spray with baking spray so nothing sticks. Then, sprinkle the chopped hazelnuts evenly in the bottom of the dish. Toasting them right in the pan while the clafoutis bakes creates this amazing toasty layer that pairs perfectly with the creamy pumpkin custard.

Step 2: Blend the Custard Base

In a blender or food processor, combine the eggs, egg whites, agave nectar, milk, vanilla extract, and the scraped vanilla bean pulp. Add in your spices—cinnamon, nutmeg, ginger—and a pinch of salt. Blend it all up for about 30 seconds until everything is silky smooth. I discovered blending is quicker and creates a better-textured custard than whisking by hand.

Step 3: Add Pumpkin and Flour

Next, add the pumpkin puree and blend again till well combined. Finally, sprinkle in the sifted all-purpose flour and pulse just until it’s mixed evenly—it should be smooth but don’t overdo it or the batter can get gluey.

Step 4: Bake Your Flaugnarde

Pour the batter gently over the toasted hazelnuts in your pie dish. Bake at 425°F for 15 minutes to get a nice rise and golden edges. Then lower the oven to 375°F and bake for about 12 more minutes, until the center just sets but still jiggles slightly when you shake the dish. That wobble means it’ll be creamy and luscious once cooled.

Step 5: Serve Warm

Flaugnarde is best enjoyed fresh from the oven while still warm. It’s a rustic, cozy dessert that feels like a hug on a plate. Trust me, my family goes crazy for how this comes together with minimal fuss.

How to Serve Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

Garnishes

For me, a simple dusting of powdered sugar or a dollop of lightly whipped cream elevates this flaugnarde beautifully without overshadowing those toasted hazelnuts and pumpkin spices. Sometimes I add a few whole toasted hazelnuts on top for extra crunch and visual appeal.

Side Dishes

This dessert pairs wonderfully with a warm cup of spiced tea or coffee. For festive occasions, I serve it alongside a crisp apple salad or even a light scoop of vanilla bean ice cream for a contrast of temperatures and textures.

Creative Ways to Present

When serving to guests, I’ve placed individual slices in pretty ramekins topped with edible flowers or microgreens to showcase the elegant simplicity. For holiday gatherings, a dusting of cinnamon sugar and a drizzle of caramel sauce make it feel extra special.

Make Ahead and Storage

Storing Leftovers

I store any leftovers covered tightly in the fridge and enjoy them within two days. The texture remains creamy, and I find the flavors meld even better after resting overnight.

Freezing

While I don’t usually freeze this flaugnarde because the texture can change, I have experimented wrapping individual slices in plastic and foil for freezer storage. If you freeze it, thaw overnight in the fridge and reheat gently for best results.

Reheating

I reheat slices in a warm oven at 325°F for 10 minutes to bring back that fresh-from-the-oven feeling—microwaving tends to make it a bit rubbery, so I avoid that.

FAQs

Final Thoughts

I absolutely love how this Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe turns out every time. It’s become my go-to dessert when I want to impress without the stress, and I’m always amazed at how my guests can’t get enough of that creamy pumpkin filling with crunchy toasted hazelnuts. If you’re looking to add a little rustic charm and warm fall flavors to your kitchen, you really should give this one a shot—I promise you’ll be delighted.

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