Description

This Pumpkin Hazelnut Flaugnarde is a warm, rustic pumpkin custard sweetened with light agave nectar and baked with toasted hazelnuts. It’s a delightful, lighter alternative to traditional pumpkin pie, perfect for Thanksgiving or any autumn gathering. Featuring a smooth, spiced pumpkin batter and a crunchy hazelnut topping, this recipe is simple to prepare using only a blender and an oven.

Ingredients

Scale

Custard Batter

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
1 tsp vanilla extract
1 inch vanilla bean (split, pulp scraped out)
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2/3 cup pumpkin puree (homemade or canned)

Topping

baking spray
1/3 cup chopped lightly toasted hazelnuts

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Instructions

Preheat and Prepare the Dish. Preheat your oven to 425°F (220°C). Lightly spray a 9-inch pie plate with baking spray to prevent sticking, then add the chopped toasted hazelnuts evenly into the dish.
Blend the Wet Ingredients and Spices. In a blender or food processor, combine the eggs, egg whites, light agave nectar, 1% milk, vanilla extract, vanilla bean pulp, cinnamon, nutmeg, ginger, and a pinch of salt. Blend on high speed for about 30 seconds until the mixture is smooth and uniform.
Add Pumpkin Puree and Combine. Add the pumpkin puree to the blender mixture and blend again until fully incorporated and smooth.
Add Flour and Mix. Add the sifted all-purpose flour to the blender and pulse just until the batter is well combined, careful not to overmix.
Pour Batter into the Dish. Carefully pour the smooth batter over the hazelnuts in the prepared pie plate, distributing evenly.
Bake at High Temperature. Place the pie dish in the preheated oven and bake at 425°F for 15 minutes to start setting the custard.
Lower Temperature and Finish Baking. After 15 minutes, reduce the oven temperature to 375°F (190°C) and continue baking until the center of the custard is just set, approximately 12 more minutes. It should be firm but slightly jiggly.
Serve Immediately. Remove from the oven and serve the flaugnarde warm to enjoy the best texture and flavor.

Notes

This pumpkin flaugnarde is a lovely, lighter dessert alternative to traditional pumpkin pie, with a custardy texture and subtle spice flavors.
Using light agave nectar keeps it sweet but lower on the glycemic index compared to regular sugar.
Ensure to toast the hazelnuts lightly before chopping to enhance their flavor and crunch.
Don’t be intimidated by the name—this recipe is simple and requires only basic kitchen appliances like a blender and oven.
The dessert is best served warm and fresh out of the oven for optimum taste and texture.

Nutrition

Serving Size: 1/10th slice
Calories: 149 kcal
Sugar: 18 g
Sodium: 71.5 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 56.5 mg