Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

If you’re looking for a dessert that’s cozy, elegant, and just a little bit different, this Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe has got you covered. I absolutely love how this custardy, baked treat showcases the warmth of pumpkin with a lovely touch of toasted hazelnuts—you’ll find that the spice blend adds just the right amount of cozy fall flavor without being overpowering. It’s such a wonderful alternative to traditional pumpkin pie, especially when you want something lighter but still deeply satisfying.

When I first tried this Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe, I was amazed at how simple it is—only a blender and your oven needed! Whether you’re planning a Thanksgiving feast or just craving a comforting dessert, you’ll appreciate how it comes together quickly and tastes like something fancy without the fuss. Plus, that silky texture and nutty crunch are always a win in my book.

this …

Ingredients You’ll Need

The ingredients in this Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe balance pumpkin’s natural sweetness with warm spices and creamy custard. A little tip: using good quality vanilla and lightly toasting your hazelnuts really amps up the flavor and aroma.

• Eggs: They give the flaugnarde its custard structure and richness, so freshness matters.
• Egg whites: Help lighten the texture for a delicate finish that’s not too dense.
• Light agave nectar (or sugar): I personally like agave for a more subtle sweetness that doesn’t overpower pumpkin.
• Unbleached all-purpose flour: Sifted for smooth batter with no lumps.
• Salt: Just a pinch to balance out the sweetness and round the flavors.
• 1% milk: For creaminess without being too heavy—feel free to swap for your favorite milk!
• Vanilla extract: Adds aromatic warmth that pairs beautifully with spices.
• Vanilla bean (split, pulp scraped): The secret to a naturally intense vanilla flavor that really elevates this recipe.
• Cinnamon, nutmeg, ginger: These spices bring that unmistakable cozy fall vibe.
• Pumpkin puree: Homemade or canned, it’s the star, lending natural sweetness and vibrant color.
• Baking spray: Keeps your pie plate non-stick and helps in easy serving.
• Chopped lightly toasted hazelnuts: Adds crunch and a toasty, nutty sweetness that pairs perfectly with pumpkin.

Variations

One of my favorite things about this Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe is how easy it is to tweak it to your taste or dietary needs. Whether you want it vegan-friendly or a bit more decadent, there’s room for creativity!

• Dairy-Free Variation: I’ve swapped 1% milk for unsweetened almond or oat milk, and it still turns out beautifully creamy.
• Spice Level: If you like more warmth, adding a pinch of cloves or allspice brings out the flavors even more.
• Nut Allergy Option: Instead of hazelnuts, you can use toasted pecans or skip nuts altogether and sprinkle with cinnamon sugar before baking.
• Sweetener Swap: Using maple syrup instead of agave gives a richer, more autumnal sweetness that I love too.

How to Make Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

Step 1: Prep Your Oven and Pie Dish

Start by preheating your oven to 425°F. I always spray a 9-inch pie plate with baking spray so the flaugnarde slips out or serves easily without any sticking. Next, sprinkle the chopped, lightly toasted hazelnuts evenly across the bottom of the dish—this adds a lovely crunch that gets beautifully toasted during baking.

Step 2: Blend the Custard Base

Into a blender or food processor, toss the eggs, egg whites, agave nectar (or sugar), milk, vanilla extract, the pulp from a split vanilla bean, cinnamon, nutmeg, ginger, and a pinch of salt. Blend everything for about 30 seconds until fully smooth and well combined. I discovered this blending step makes the batter so smooth and lump-free without any whisking mess!

Step 3: Add Pumpkin and Flour

Next, add the pumpkin puree to the blender and blend briefly to combine. Then add the sifted flour and pulse until the batter is just combined—overmixing at this stage can make the texture tougher, so keep it gentle. The batter should be silky and pourable.

Step 4: Bake Until Set and Golden

Pour the batter carefully over the hazelnuts in your pie plate and place it in the preheated oven. Bake at 425°F for 15 minutes, then lower the heat to 375°F and bake for another 12 minutes or so, until the center is just set — it still should have a slight wobble when you shake the pan. I learned the first time to watch the browning because every oven is a little different; you want that golden top but not overcooked.

Step 5: Serve Warm

This flaugnarde is best served straight from the oven, ideally still warm and custardy. Feel free to dust it with a touch of powdered sugar or add a dollop of whipped cream if you’re feeling festive. It’s one of those desserts that tastes even better with little extras!

How to Serve Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

Garnishes

I love to keep it simple with a light dusting of powdered sugar or cinnamon on top. Sometimes, if I’m serving guests, a spoonful of lightly sweetened whipped cream or a scoop of vanilla ice cream adds just the right touch of indulgence. Freshly chopped hazelnuts sprinkled on top right before serving also amplify that nutty flavor and texture.

Side Dishes

This Pumpkin Hazelnut Flaugnarde works beautifully as the star dessert after a light meal. I often pair it with a cup of spiced tea or rich coffee—perfect for cool autumn evenings. If it’s a special occasion, a crisp green salad with a tangy vinaigrette helps balance the richness of the flaugnarde.

Creative Ways to Present

For a festive touch, I’ve tried serving individual portions in ramekins topped with a sprinkle of chopped hazelnuts and a cinnamon stick garnish. It’s charming and makes each serving feel extra special. Another time, I glazed the top lightly with a drizzle of honey before baking for a shiny, caramelized crust that wowed my guests!

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Hazelnut Flaugnarde keeps well covered in the fridge for about 3 days. I usually transfer it to an airtight container once cooled and find that the custard firms up nicely without drying out. It’s a fantastic make-ahead dessert if you want to prep in advance for a crowd.

Freezing

I’ve frozen slices in a sealed container wrapped in parchment and foil with success—just thaw overnight in the fridge. The texture softens a little but remains delicious, making it perfect for saving some for later treats.

Reheating

To reheat, I prefer warming slices gently in a low oven (about 300°F) for 8–10 minutes. Microwave works too, but I recommend short bursts so the custard doesn’t get rubbery. You’ll love how it regains that fresh-from-the-oven warmth.

FAQs

Final Thoughts

Honestly, this Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe holds a special place in my kitchen because it’s a little unexpected but effortlessly delicious. It’s perfect when you want to impress without stress, and it’s reliable enough to make anytime pumpkin cravings strike. I hope you’ll give it a try soon, and enjoy sharing it with the people you love as much as I do!

Print