Social Media

Pumpkin Hazelnut Flaugnarde Recipe

This delicious Pumpkin Hazelnut Flaugnarde recipe is a twist on the classic French dessert. Instead of the traditional fruits, this recipe incorporates earthy pumpkin and crunchy hazelnuts for a unique blend of flavors that will excite your palate and warm your soul, especially in the chill of autumn.

Pumpkin Hazelnut Flaugnarde Recipe

Photos of Pumpkin Hazelnut Flaugnarde Recipe

While most ingredients for this recipe are standard pantry items, you may need to look out for a few things while shopping. Hazelnuts aren't always in stock in every supermarket, so it might be a good idea to check the availability before planning this dessert. Agave nectar is called for as a sweetener but if you can't find it, you can substitute it with honey. If you don’t have a vanilla bean on hand, feel free to replace it with 1/2 teaspoon of pure vanilla extract.

Ingredients for Pumpkin Hazelnut Flaugnarde

Eggs: Used for structure and richness in the flaugnarde.

Light agave nectar: This sweetener gives a mild and smooth sweetness.

All-purpose flour: It's the base for the batter, providing structure.

Salt: Balances out the sweetness.

Milk: Adds moisture and creaminess.

Vanilla extract and vanilla bean: Provides a warm, rich flavor.

Cinnamon, Nutmeg, Ginger: These spices bring warmth and a little kick.

Pumpkin puree: It's the star ingredient that gives the dessert its unique, earthy flavor.

Baking spray: Used to prevent sticking.

Hazelnuts: These add a crunch and a distinct, slightly sweet flavor.

One reader, Herb Worrell says:

star icon star icon star icon star icon star icon

This pumpkin hazelnut flaugnarde recipe is a game-changer! The combination of pumpkin and hazelnut creates a rich and comforting flavor. The texture is light and fluffy, and the aroma is simply divine. It's a must-try for anyone looking to elevate their fall dessert game!

Herb Worrell

Key Techniques for Crafting the Perfect Flaugnarde

Preheat oven: Set the oven to 425 degrees F to ensure it reaches the desired temperature for baking the flaugnarde.

Spray pie plate: Coat a 9-inch pie plate with baking spray to prevent the flaugnarde from sticking to the dish during baking.

Blend the ingredients: Combine the eggs, egg whites, agave, milk, vanilla extract, vanilla bean, cinnamon, nutmeg, ginger, and salt in a blender or food processor until smooth, for about 30 seconds.

Incorporate pumpkin puree: Add the pumpkin puree to the blended mixture and ensure it is thoroughly combined with the other ingredients.

Add flour: Gradually incorporate the flour into the mixture, pulsing until well combined.

Bake at high temperature: Place the pie dish in the preheated oven and bake for 15 minutes at 425 degrees F.

Lower the heat: After 15 minutes, reduce the oven temperature to 375 degrees F and continue baking until the center of the flaugnarde is just set, for about 12 minutes.

Serve immediately: Once baked, serve the pumpkin hazelnut flaugnarde immediately for the best flavor and texture.

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.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 3large eggs
  • 2large egg whites
  • 10tbsplight agave nectar,or sugar
  • ½cupall-purpose flour,unbleached, sifted
  • salt
  • 1cup1% milk
  • 1tspvanilla extract
  • 1vanilla bean,split, pulp scraped out, 1-inch
  • tspCinnamon
  • tspnutmeg
  • tspginger
  • cuppumpkin puree,homemade or canned
  • baking spray
  • cuphazelnuts,chopped lightly, toasted


  1. Preheat oven to 425 degrees F. Spray a 9-inch pie plate with baking spray.

  2. Add the hazelnuts to the dish.

  3. 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.

  4. Add the pumpkin purée and blend well.

  5. Add the flour and pulse until well combined.

  6. Pour the batter into the pie dish.

  7. Bake for 15 minutes then lower the heat to 375 degrees F and bake until the center is just set for about 12 minutes.

  8. Serve immediately.


  • 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

Expert Advice for Mastering Flaugnarde Techniques

When incorporating the flour into the batter, it's important to pulse the blender or food processor rather than blend continuously. This helps to prevent overworking the gluten in the flour, which can result in a tougher texture in the final flaugnarde. For a light and delicate texture, just pulse until the flour is well combined with the other ingredients.

Time-Saving Tips for Making Pumpkin Hazelnut Flaugnarde

Prep ahead: Prepare the hazelnuts and pumpkin puree the day before to save time on the day of baking.

Use canned pumpkin: Opt for canned pumpkin puree instead of making it from scratch to save time and effort.

Organize ingredients: Measure and organize all ingredients before starting to streamline the cooking process.

Bake in advance: Bake the flaugnarde a day ahead and reheat it before serving to save time on the day of serving.

Multi-task: While the flaugnarde is baking, use that time to clean up and prepare other elements of the meal.

Substitute Ingredients For Pumpkin Hazelnut Flaugnarde Recipe

  • eggs - Substitute with flax eggs: Flax eggs can be used as a vegan alternative to eggs in baking recipes. To make flax eggs, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it becomes gel-like.

  • egg whites - Substitute with aquafaba: Aquafaba, the liquid from a can of chickpeas, can be whipped into a foam similar to egg whites and used as a substitute in recipes that call for egg whites.

  • light agave nectar - Substitute with maple syrup: Maple syrup can be used as a natural sweetener in place of agave nectar, providing a similar level of sweetness with a hint of maple flavor.

  • all-purpose flour - Substitute with gluten-free all-purpose flour: For a gluten-free option, use a blend of gluten-free flours such as rice flour, tapioca flour, and potato starch in place of all-purpose flour.

  • 1% milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative to 1% milk, providing a nutty flavor and creamy texture to the recipe.

  • vanilla extract - Substitute with almond extract: Almond extract can be used to add a nutty flavor to the recipe, providing a delicious alternative to vanilla extract.

  • cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice can be used as a substitute for cinnamon, adding a blend of warm spices like cinnamon, nutmeg, and ginger to enhance the pumpkin flavor in the recipe.

  • nutmeg - Substitute with allspice: Allspice can be used as a substitute for nutmeg, providing a warm and aromatic flavor with hints of cinnamon, clove, and nutmeg.

  • ginger - Substitute with ground cloves: Ground cloves can be used as a substitute for ginger, adding a warm and pungent flavor to the recipe.

  • pumpkin puree - Substitute with butternut squash puree: Butternut squash puree can be used as a substitute for pumpkin puree, providing a similar sweet and nutty flavor to the dish.

  • baking spray - Substitute with butter or oil and flour: Grease the baking dish with butter or oil and dust it with flour to prevent sticking, as an alternative to using baking spray.

  • hazelnuts - Substitute with pecans: Pecans can be used as a substitute for hazelnuts, providing a similar nutty flavor and crunchy texture to the dish.

Presentation Tips for a Stunning Flaugnarde

  1. Elevate the plating: When presenting the Pumpkin Hazelnut Flaugnarde, focus on creating an elegant and visually appealing presentation. Use edible flowers and gold leaf to add a touch of sophistication to the dish.

  2. Incorporate texture: Introduce contrasting textures by incorporating a delicate caramel tuile or a crisp hazelnut praline to add a delightful crunch to the smooth flaugnarde.

  3. Highlight the flavors: Garnish the dish with a sprinkle of cinnamon dust and a drizzle of maple syrup to enhance the flavors and add a touch of sweetness to the dessert.

  4. Artful placement: Pay attention to the placement of the hazelnuts on the plate, ensuring they are strategically positioned to create a visually appealing arrangement that showcases the key ingredients.

  5. Use elegant serving ware: Select fine china plates or glass dessert bowls to serve the flaugnarde, adding a touch of sophistication to the overall presentation.

Essential Kitchen Tools for Making Flaugnarde

  • Blender: A kitchen appliance used to blend ingredients or purée food.
  • Food processor: A versatile kitchen appliance used for chopping, slicing, shredding, and pureeing food.
  • 9-inch pie plate: A round, shallow dish used for baking pies and tarts.
  • Baking spray: A cooking spray specifically designed for greasing baking pans and dishes.
  • Mixing bowl: A bowl used for mixing ingredients together.
  • Whisk: A kitchen utensil used for whipping and mixing ingredients.
  • Measuring cups and spoons: Tools used for accurately measuring ingredients for recipes.
  • Oven: A kitchen appliance used for baking and cooking food.

Storing and Freezing Your Pumpkin Hazelnut Masterpiece

Here are the storing and freezing guidelines for the pumpkin hazelnut flaugnarde recipe:

  • Let the flaugnarde cool completely to room temperature before storing or freezing. This will take about 1-2 hours.
  • To store in the refrigerator:
    • Wrap the cooled flaugnarde tightly with plastic wrap or aluminum foil, making sure no air can get in.
    • Place the wrapped flaugnarde in an airtight container or resealable plastic bag.
    • Store in the refrigerator for up to 3-4 days.
    • To reheat, unwrap the flaugnarde and place it in a 350°F (175°C) oven for 10-15 minutes until warmed through.
  • To freeze for longer storage:
    • Wrap the cooled flaugnarde tightly with a layer of plastic wrap, followed by a layer of aluminum foil. This double layer will help prevent freezer burn.
    • Place the wrapped flaugnarde in an airtight, freezer-safe container or a resealable freezer bag.
    • Label the container or bag with the date and contents.
    • Freeze for up to 2-3 months.
    • To reheat, remove the flaugnarde from the freezer and let it thaw in the refrigerator overnight.
    • Unwrap the thawed flaugnarde and place it in a 350°F (175°C) oven for 15-20 minutes until heated through.
  • For best quality, enjoy the stored or frozen pumpkin hazelnut flaugnarde within the recommended time frames. After that, the texture and flavor may start to deteriorate.

The Best Ways to Reheat Leftover Flaugnarde

  • To reheat leftover pumpkin hazelnut flaugnarde, preheat your oven to 350°F (175°C). Place the flaugnarde in an oven-safe dish and cover it with aluminum foil. Bake for 10-15 minutes, or until it's heated through. This method helps to preserve the texture and prevent the top from becoming too crispy.

  • Another option is to use the microwave. Cut the leftover flaugnarde into individual portions and place them on a microwave-safe plate. Heat each portion for 30-45 seconds, or until it's warmed to your liking. Be careful not to overheat, as this can cause the custard to become rubbery.

  • For a crispy top, you can also reheat the flaugnarde under the broiler. Place the leftover portions on a baking sheet and broil for 1-2 minutes, or until the top is golden brown and crispy. Keep a close eye on it to prevent burning.

  • If you want to add a touch of freshness to your leftover flaugnarde, consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream. The cool, creamy texture will complement the warm, custardy flaugnarde perfectly.

  • For a quick and easy breakfast, slice the leftover flaugnarde and serve it with a drizzle of maple syrup or a sprinkle of powdered sugar. This sweet and satisfying treat will give you the energy you need to start your day off right.

Fascinating Trivia About Pumpkin Hazelnut Flaugnarde

The pumpkin hazelnut flaugnarde recipe is a delightful twist on the traditional French dessert. Flaugnarde is a baked dessert made with fruit and a light batter, similar to a clafoutis. This recipe combines the earthy flavor of pumpkin with the nuttiness of hazelnuts, creating a unique and delicious dessert. The use of agave nectar provides a natural sweetness, making it a healthier alternative to refined sugar. Additionally, hazelnuts are a good source of dietary fiber and vitamin E, adding a nutritious element to the dish. This dessert is a perfect way to enjoy the flavors of fall in a delightful and satisfying treat.

Budget-Friendly Pumpkin Hazelnut Flaugnarde for Home Cooks

The cost-effectiveness of this pumpkin hazelnut flaugnarde recipe largely depends on the availability and cost of ingredients in your area. While pumpkin puree and hazelnuts can be pricier, the use of pantry staples like eggs, flour, and spices can balance the cost. Considering the nutritional value and the potential to serve as a delightful dessert or breakfast option, this recipe earns a solid 8/10. The approximate cost for a household of 4 people may range from $15 to $20, making it a reasonable choice for a special treat or gathering.

Is This Pumpkin Hazelnut Dessert Healthy?

This pumpkin hazelnut flaugnarde recipe has some healthy elements, but there's room for improvement. On the positive side, it uses light agave nectar as a natural sweetener, 1% milk for lower fat content, and nutrient-rich pumpkin puree. The recipe also incorporates warming spices like cinnamon, nutmeg, and ginger, which offer potential health benefits. However, the use of all-purpose flour and the high baking temperature may result in a higher glycemic index, which could be a concern for those watching their blood sugar levels.

To make this recipe healthier, consider the following suggestions:

  • Replace all-purpose flour with whole wheat pastry flour or a gluten-free alternative like almond flour to increase fiber content and reduce the glycemic impact
  • Reduce the amount of agave nectar and compensate with additional pumpkin puree or unsweetened applesauce for natural sweetness
  • Incorporate more heart-healthy fats by increasing the amount of hazelnuts or adding a drizzle of coconut oil
  • Experiment with using plant-based milk alternatives, such as almond or coconut milk, for a dairy-free option
  • Serve the flaugnarde with a dollop of Greek yogurt for added protein and a creamy texture

Our Editor's Opinion on This Delightful Dessert

The pumpkin hazelnut flaugnarde recipe is a delightful fusion of fall flavors. The use of agave nectar adds a subtle sweetness, while the hazelnuts provide a delightful crunch. The blend of spices and pumpkin puree creates a warm and comforting aroma, perfect for the season. The texture is light and custard-like, making it a delightful dessert or even a special breakfast treat. Overall, this recipe offers a unique twist on a classic flaugnarde, making it a wonderful addition to any autumn menu.

Enhance Your Pumpkin Hazelnut Flaugnarde Recipe with These Unique Side Dishes:

Roasted Butternut Squash with Sage Butter: Create a savory and aromatic side dish by roasting butternut squash with a flavorful sage butter. The combination of the sweet squash and earthy sage will perfectly complement the pumpkin hazelnut flaugnarde.
Grilled Pork Chops with Apple Chutney: Pair the rich and creamy pumpkin hazelnut flaugnarde with juicy grilled pork chops topped with a tangy and sweet apple chutney. The contrast of flavors and textures will make for a delightful meal.
Mixed Berry Salad with Citrus Vinaigrette: Balance out the richness of the flaugnarde with a refreshing mixed berry salad drizzled with a zesty citrus vinaigrette. The vibrant colors and flavors of the berries will brighten up the plate.

Delicious Alternatives to Pumpkin Hazelnut Flaugnarde

Butternut Squash Risotto: Creamy and comforting, this butternut squash risotto is the perfect dish for a cozy night in. The combination of arborio rice, butternut squash, and parmesan cheese creates a rich and flavorful meal.
Balsamic Glazed Chicken: Tender and juicy, this balsamic glazed chicken is a delicious and easy dinner option. The sweet and tangy glaze pairs perfectly with the succulent chicken, creating a dish that is sure to impress.
Mango Coconut Chia Pudding: Light and refreshing, this mango coconut chia pudding is a healthy and satisfying dessert. The combination of ripe mango, creamy coconut milk, and nutritious chia seeds creates a delicious treat that is perfect for any time of day.

Appetizers and Entrées to Serve Alongside Pumpkin Hazelnut Flaugnarde

Stuffed Mushrooms: For a savory and indulgent appetizer, try creating stuffed mushrooms filled with a mixture of cream cheese, garlic, and herbs. Top with a sprinkle of parmesan cheese and bake until golden and bubbly. These bite-sized treats are sure to impress your guests.
Bruschetta: Whip up a classic bruschetta by toasting slices of baguette and topping them with a mixture of diced tomatoes, fresh basil, garlic, and balsamic glaze. The combination of flavors and textures makes for a refreshing and satisfying start to any meal.
Main Courses:
Chicken Alfredo: Indulge in a creamy and savory pasta dish featuring tender chicken and a rich, velvety Alfredo sauce. Pair it with your favorite pasta for a comforting and satisfying meal.
Beef Stroganoff: Savor the hearty and comforting flavors of tender beef, savory mushrooms, and a luscious sour cream sauce. This classic dish is perfect for a cozy night in with loved ones.

Why trust this Pumpkin Hazelnut Flaugnarde Recipe:

This recipe offers a delightful fusion of flavors and textures, combining the earthy richness of pumpkin puree with the toasty crunch of hazelnuts. The use of agave nectar as a natural sweetener and the warm spices like cinnamon, nutmeg, and ginger add depth to the dish. The incorporation of vanilla extract and vanilla bean infuses a subtle aromatic essence. With a harmonious blend of wholesome ingredients and precise instructions, this recipe promises a delectable and satisfying experience for all who indulge.

Share your thoughts on the Pumpkin Hazelnut Flaugnarde recipe in the Baking and Desserts forum section and let us know how it turned out for you!
Can I use a different type of sweetener instead of agave nectar?
Yes, you can substitute agave nectar with honey, maple syrup, or even granulated sugar. Just adjust the quantity based on the sweetness level of the substitute.
Can I use whole milk instead of 1% milk?
Absolutely, whole milk will work just fine in this recipe. It may add a slightly richer flavor to the flaugnarde.
Can I omit the hazelnuts or use a different type of nut?
You can definitely omit the hazelnuts if you have a nut allergy or simply prefer not to use them. Alternatively, you can use almonds, pecans, or walnuts for a different flavor and texture.
Can I make this recipe ahead of time?
While the flaugnarde is best served immediately to enjoy its texture, you can make the batter ahead of time and refrigerate it. Just give it a good stir before pouring it into the pie dish and baking.
Can I freeze the pumpkin hazelnut flaugnarde?
It's not recommended to freeze the flaugnarde as the texture may become watery and the custard may separate upon thawing. It's best enjoyed fresh.

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!