Nov 7, 2011

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???

Adapted from my Flaugnarde of Mixed Berries recipe, this is nothing more than a simple French custard-like dessert served warm. The basic ingredients are eggs, milk, and fruit. I love the texture the hazelnuts added to this, you get a crunch in every bite. Chopped pecans or walnuts would also work. If you like your pumpkin desserts heavily spiced, you can increase the nutmeg, ginger and cinnamon. If vanilla bean is not in your budget, just use 1/2 tsp more vanilla extract, although I really love the flavor you get from the bean itself. You can also sub the agave for sugar, Splendia, stevia or whatever sweetener you prefer.

Pumpkin Hazelnut Flaugnarde (Clafoutis)
Servings: 10 • Serving Size: 1/10th slice • Old Points: 3 pts • Points+: 4 pts
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 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.


  1. Ooohhh I bet I could try subbing tofu for the eggs to make it vegan! This looks delicious! Glad you enjoyed your time at the Foodbuzz Festival. I hope to go someday! :D

  2. Could you use vanilla Cocnut milk to replace the vanilla and the milk in this?

  3. Planning my entire Thanksgiving menu around your Thanksgiving Recipes!! Most of the recipes are untested but I have made a bunch of your other recipes and they are all amazing so I am not worried one bit!! This will be a perfect ending to dinner. Thanks again!!!

  4. Any chance you could do some more recipes with smaller servings? There's only me & trying to scale down from 10 can be a little awkward.

  5. This is in the oven right now with walnuts instead of hazelnuts. I carved out a pumpkin just for this dessert. Smells so yummy.

  6. Goddess Amanda, I'm sure coconut milk would be great! Even almond milk for those who are lactose intolerant.

    Jenny, sorry I am featuring Thanksgiving this week and last so they are all meant to feed a group. You can certainly halve this and make them in small ramekins for portion control!

    Spazz, are you baking this in a sugar pumpkin?

  7. Is it better reheated or cold the next morning?

  8. I can't wait to try this! Looks amazing!

  9. Just to check - 10 Tbsp agave? This recipe sounds yummy and I look forward to trying it. Might use almonds because I have them, instead of hazelnuts...

  10. I would reheat it, it's yummy warm.

    midnite, yes that is 10 tbsp agave, any less and I don't think it would be sweet enough, yet this isn't overly sweet.

  11. How would this be without nuts? I love them but the husband...not so much.

  12. That looks delicious1! Lokks really great!

  13. This looks amazing, Gina! I want to host a pre-Thanksgiving dinner with my friends before we traverse the country to see our families, but I can't face making a pie crust, lol. This looks like the next best thing!

    Also, correct me if I'm wrong, but I believe 10 tbsp is 1/2 cup plus 2 tbsp if anyone out there is like me and would forget how much agave they've measured halfway through :D

  14. Mrs Bess, it would still be tasty I'm sure!

    LS- Yeah, this is far easier! Thanks for the 1/2 cup plus 2 tbsp info, I guess that would be easier to understand, lol.

  15. Is there anyway this can be made in advance? Maybe just the batter, then bake later in the day? Or bake right away and reheat?

  16. Good morning,
    Can you use egg beaters instead of the eggs and egg whites?

  17. You can make the batter ahead of time and keep in a sealed container in the refrigerator.

    I wouldn't use less whole eggs, this is what creates the custard ans I think using less would hurt the texture, especially since there is no butter or oil here.

  18. This is a great alternative to pumpkin pie. Love this idea! I have only tried berry clafoutis before, so this sounds really neat.

  19. Wow, this is such a great idea. Way way way lower in fat than pumpkin pie. Great work (again) Gina!

  20. Shannon rhoads11/8/11, 8:53 AM

    I want to eat this now! I am Totally making this

  21. This looks so delicious! Since I'm the only one who will eat Sweet Potatoes in the house, I get this whole dish for me!!! Yum!!

  22. I'm so blonde, I just read a recipe for sweet poatoes, I meant pumpkin! I'm the only one in the house who will eat pumpkin, sounds crazy I know!!

  23. When you add the vanilla bean, do you add the bean or the scraped out pulp? I love your site- and have been trying your recipes regularly:)

  24. Gina, you are awesome!

    I stocked up on a bunch of canned pumpkin at the start of the season and I have been having so much trying out new pumpkin foods. I one can left and I am saving it to make this recipe!

    I was wondering if I can use whole wheat flour instead? Thoughts?

  25. Brittlepurplecrayons11/8/11, 8:57 PM

    I used Rich's Whip instead of milk, sugar not agave, and all vanilla extract.


    Especially needed after 2 hours of screaming teething 6mo old twins.

  26. frugil, yes, scrape out the pulp from the bean.

    I think whole wheat would be fine!

    brittle, not sure what rich's whip is but so happy you liked it!

  27. Gina, how do you think this would taste with whole wheat pastry flour? I have gotten away from using regular all purpose flour.

    Thanks! Also, your recipes are just amazing.

  28. This looks absolutely heavenly! My kind of dessert!

  29. Does using sugar instead of agave change the points?


  30. No, the points remain the same with sugar or agave. You could even use honey, or maple, whatever you prefer in a sweetener.

  31. Made this tonight and used gluten-free all purpose flour and almond milk and it turned out great! The only problem is that there was no way to eat just one slice!!

  32. I cannot wait to try this, it looks uhhhhhmazing!!

    Do you think you could use a disposable pie tin, or would it have to be ceramic to bake right?

    THANK YOU for everything you do!

  33. Gina, I love this recipe idea! I may try it out on my family for Thanksgiving. I'm allerguc to sugar, and I like to use stevia as a sweetener (I find that the liquid kind dissolves best). Any idea how much liquid stevia I'd need to use instead of the agave? Also, since I'm allergic to dairy, I'm thinking of subbing coconut milk or maybe hazelnut milk (if I could find one without sugar) for the milk. I think the coconut might work well to replace some of the bulk of the agave.

  34. I think any milk would be fine, I'm not sure how much stevia I would use, I personally don't care for it.

  35. Gina I would like to make this but my mom doesn't eat wheat, do you think that I could make it with spelt flour?

  36. It uses such a small amount of flour, I think gluten free flour would work.

  37. Hi Gina,

    I made this the other day. Yum- it's a keeper! Can't wait to share it with some friends soon.


  38. WeirdAuntMartha11/25/11, 1:51 AM

    This looks awesome, I wish I'd seen it earlier today, as I was in charge of pumpkin pie. I still would have made my traditional pumpkin pie (using butternut squash instead of pumpkin) because my family insists on it, but I definitely would have made this for my smaller pie instead of the Weight Watchers pie I made. I love the idea of halving this and making it in ramekins. I'm so going to do it!! And I will still use butternut squash - the texture is very, very smooth. Try it out!

  39. WeirdAuntMartha11/25/11, 1:57 AM

    I am curious to know if it would work well with skim milk?

    Also, is that a Longaberger pie plate? I LOVE mine!!!

  40. Yes it is! I'm sure it would work with skim milk.

  41. Would Almond flour work in place of the all-purpose flour?

  42. This was delicious! I used pecans, because I couldn't find hazelnuts, and used 4 eggs instead of 3 eggs + 2 whites (I'm lazy and didn't want to waste the yolks). So fast and easy.

    1. Oh, I and I used maple instead of agave. Perfect level of sweetness, without being overly sweet. :D

  43. For the sugar instead of it 10tbls as well? That seems really sweet.


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