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!
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1/10th slice, Calories: 149kcal, Carbohydrates: 24g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 56.5mg, Sodium: 71.5mg, Fiber: 1g, Sugar: 18g
- WW Points: 6