Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

Pumpkin Hazelnut Flaugnarde (Clafoutis)
Pumpkin Hazelnut Flaugnarde (Clafoutis)

Pumpkin Hazelnut Flaugnarde (Clafoutis) Recipe

Pumpkin Hazelnut Flaugnarde (Clafoutis)

A warm rustic pumpkin custard sweetened with agave and baked with toasted hazelnuts. This is the perfect ending to a Thanksgiving feast and a wonderful lighter alternative to pumpkin pie. Don’t let the fancy name scary you, it’s actually very easy to make, the only appliances I used were a blender and an oven!

I just returned last night from the Foodbuzz Festival in San Francisco, what a great time! Today I’m a little jet lagged and slow getting back into the groove of things. Next on my list of things to make for the holidays was this wonderful dessert that doubled as my breakfast this morning. Who doesn’t like dessert for breakfast, right???


Pumpkin Hazelnut Flaugnarde (Clafoutis)

Servings: 10 • Serving Size: 1/10th slice • Points +: 4 pts • Smart Points: 6

Calories: 149.2 • Fat: 4.1 g • Protein: 4.8 g • Carb: 23.9 g • Fiber: 0.9 g • Sugar: 18.1 g

Sodium: 71.6 mg


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

baking spray

1/3 cup chopped lightly toasted hazelnuts



Preheat oven to 425°F. Spray a 9-inch pie plate with baking spray. Add the hazelnuts to the dish.


Place the eggs, egg whites, agave, milk, vanilla extract, vanilla  bean, cinnamon, nutmeg, ginger and salt in a blender (or a food  processor). Blend until smooth, about 30 seconds. Add the pumpkin purée and blend well. Add the flour and pulse until well combined.

Pour in the batter into the pie dish.


Bake for 15 minutes, then lower the heat to 375°F and bake until the center is just set, about 12 minutes. Serve immediately.


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