Skinnytaste > Main Ingredient > Pumpkin Recipes > Pumpkin Hazelnut Custard (Clafoutis)

Pumpkin Hazelnut Custard (Clafoutis)

This post may contain affiliate links. Read my disclosure policy.

Pumpkin Hazelnut Custard (Clafoutis) – A warm rustic pumpkin custard sweetened with agave and baked with toasted hazelnuts. Also known as Flaugnarde.

Pumpkin Hazelnut Flaugnarde (Clafoutis) – A warm rustic pumpkin custard sweetened with agave and baked with toasted hazelnuts.Pumpkin Hazelnut Custard (Clafoutis)

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!

Some of my other favorite pumpkin dessert recipes are Skinny Pumpkin Pie, Pumpkin Spice No-Bake Cheesecake and Pumpkin Banana Pecan Bread.

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) – A warm rustic pumpkin custard sweetened with agave and baked with toasted hazelnuts.
Pumpkin Hazelnut Flaugnarde (Clafoutis) – A warm rustic pumpkin custard sweetened with agave and baked with toasted hazelnuts.
Pumpkin Hazelnut Flaugnarde (Clafoutis) – A warm rustic pumpkin custard sweetened with agave and baked with toasted hazelnuts.

More Pumpkin Recipes you might enjoy:

Skinnytaste Simple promo banner

Pumpkin Hazelnut Flaugnarde (Clafoutis)

4.50 from 4 votes
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!
Course: Breakfast, Brunch, Dessert
Cuisine: American
Pumpkin Hazelnut Flaugnarde (Clafoutis) – A warm rustic pumpkin custard sweetened with agave and baked with toasted hazelnuts.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 10 servings
Serving Size: 1 /10th slice


  • 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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.


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


Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

55 comments on “Pumpkin Hazelnut Custard (Clafoutis)”

  1. Made this for thanksgiving and we loved it. I did use swerve sugar and cut back by half, but that was too much of a cut–just cut back two tabs next time. Love the toasted nuts in this. A spot of true whip fixed any issue with sweetness. Will make again. Like as well as pumpkin pie. I did double the spices too, and used unsweetened almond milk in case anyone wonders if that is ok and we thought it was great.

  2. I’ve made this several times. It’s one of my favorite fall recipes. Yesterday with butternut squash instead of pumpkin. And 1/4 honey in lieu of sugar. It was heavenly.

  3. A great Fall treat! I substituted walnuts and made minis. If I made them again, I’d reduce the sugar by a couple of tablespoons. 

  4. Hi Gina! I love your stuff, and really enjoyed making this recipe. However, it would be nice to credit the cuisine to the right country. Clafoutis (and soufflés, while I’m at it) are French. It’s nice to give credit where credit is due- and the French deserve a lot of credit when it comes to food! x

  5. This is delicious! I did half the amount of sugar. Question, the recipes says 1/3 chopped hazelnuts. Should be 1/3 cup? If yes that seemed like too little so I did more! Love hazelnuts

  6. 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. 😀

    1. No. It will not thicken. I have used 2 tablespoons of beef gelatin instead of flour before when I would make clafoutis.

  7. Avatar photo

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

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

  8. Avatar photo

    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!

  9. Hi Gina,

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


  10. 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?

  11. Avatar photo
    Gina @ Skinnytaste

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

  12. 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.

  13. 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!

  14. 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!!

  15. Avatar photo
    Gina @ Skinnytaste

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

  16. 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.

  17. Avatar photo
    Gina @ Skinnytaste

    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!

  18. Avatar photo

    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.

  19. 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?

  20. 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:)

  21. Avatar photo

    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!!

  22. Avatar photo

    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!!

  23. Avatar photo
    Leanne @ Healthful Pursuit

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

  24. Avatar photo

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

  25. Avatar photo
    Gina @ Skinnytaste

    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.

  26. 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?

  27. Avatar photo
    Gina @ Skinnytaste

    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.

  28. 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 😀

  29. Avatar photo
    Gina @ Skinnytaste

    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.

  30. 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…

  31. Avatar photo
    Gina @ Skinnytaste

    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?

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

  33. 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.

  34. 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!!!

  35. Avatar photo
    Char @

    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! 😀