Description
A warm, rustic pumpkin custard dessert called Pumpkin Hazelnut Flaugnarde, sweetened with light agave nectar and baked with toasted hazelnuts. This light and flavorful clafoutis-style dish serves as a perfect alternative to traditional pumpkin pie, ideal for Thanksgiving or cozy fall gatherings.
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)
Toppings and Preparation
- Baking spray
- 1/3 cup chopped lightly toasted hazelnuts
Instructions
- Preheat and prepare dish: Preheat your oven to 425°F. Spray a 9-inch pie plate with baking spray to prevent sticking. Add the chopped, lightly toasted hazelnuts evenly into the pie dish as the base for the flaugnarde.
- Blend wet ingredients: Place the eggs, egg whites, light agave nectar, milk, vanilla extract, scraped vanilla bean pulp, cinnamon, nutmeg, ginger, and salt into a blender or food processor. Blend for about 30 seconds until the mixture is smooth and uniform.
- Add pumpkin puree: Add the pumpkin puree to the blended wet ingredients and blend again until the pumpkin is fully incorporated and the batter is smooth.
- Incorporate flour: Add the sifted all-purpose flour to the blender, then pulse gently just until the flour is fully mixed in and no lumps remain. Avoid overblending to keep the batter light.
- Pour and bake first stage: Pour the prepared batter over the hazelnuts in the pie dish evenly. Bake in the preheated oven at 425°F for 15 minutes to set the edges and start cooking the custard.
- Lower temperature and finish baking: After 15 minutes, reduce oven temperature to 375°F and continue baking for approximately 12 more minutes, or until the center is just set but still slightly jiggly to ensure a creamy texture.
- Serve: Remove the flaugnarde from the oven and serve immediately while warm to enjoy the custard’s full flavor and creaminess along with the crunch of toasted hazelnuts.
Notes
- This flaugnarde is a lighter, less sweet alternative to traditional pumpkin pie featuring warm spices and creamy pumpkin custard.
- Using light agave nectar reduces refined sugar content while maintaining sweetness.
- Toasting the hazelnuts enhances their flavor and adds a delightful texture contrast.
- Be careful not to overbake; the center should remain slightly soft for the best custard texture.
- This recipe requires minimal equipment: a blender and an oven, making it easy to prepare.
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
