How To Make Pumpkin Hazelnut Flaugnarde
This decadent hazelnut flaugnarde is made with a warm rustic pumpkin custard tossed with agave for a sweet taste then baked with toasted hazelnuts.
- 3large eggs
- 2large egg whites
- 10tbsplight agave nectar,or sugar
- ½cupall-purpose flour,unbleached, sifted
- 1cup1% milk
- 1tspvanilla extract
- 1vanilla bean,split, pulp scraped out, 1-inch
- ⅔cuppumpkin puree,homemade or canned
- baking spray
- ⅓cuphazelnuts,chopped lightly, toasted
Preheat oven to 425 degrees 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 for about 30 seconds.
Add the pumpkin purée and blend well.
Add the flour and pulse until well combined.
Pour the batter into the pie dish.
Bake for 15 minutes then lower the heat to 375 degrees F and bake until the center is just set for about 12 minutes.
- Calories: 154.08kcal
- Fat: 4.53g
- Saturated Fat: 0.87g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.68g
- Polyunsaturated Fat: 0.68g
- Carbohydrates: 24.18g
- Fiber: 2.14g
- Sugar: 17.01g
- Protein: 4.93g
- Cholesterol: 57.02mg
- Sodium: 220.66mg
- Calcium: 50.27mg
- Potassium: 140.73mg
- Iron: 1.01mg
- Vitamin A: 165.28µg
- Vitamin C: 0.97mg
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