Pumpkin Clafouti

This clafouti is a nice change of pace for breakfast; it also makes a wonderful fall dessert.

Recipe for Pumpkin Clafouti

Adapted from The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming with Melissa Clark
Serves 8


*2/3 cup pumpkin purée
*1 cup milk or 1/2 cup milk and 1/2 cup cream (I used raw milk)
*3/4 cup organic sugar
*5 eggs, preferably organic and free-range
*1 teaspoon vanilla
*pinch of sea salt
*1/2 cup flour (I used spelt flour; I think almond or hazelnut flour would work well for a gluten-free version)
*3-4 tablespoons toasted pumpkin seeds or chopped toasted hazelnuts
*2 tablespoons organic powdered sugar- optional


1. Preheat oven to 425°F.
2. Place the drained pumpkin purée, milk, sugar, eggs, vanilla, salt and flour in a blender or food processor and blend until very smooth.
3. Pour the batter through a fine-mesh sieve over a bowl (to remove any trace of stringy pumpkin solids) and allow to stand at room temperature for about 30 minutes.
4. Butter a 9-inch round pie plate or cast-iron skillet. Pour the batter in, and then sprinkle the pumpkin seeds or hazelnuts over the batter.
5. Place in the oven and bake for 15 minutes. Lower the heat to 375°F and bake for another 10-12 minutes, until the center is set. Sprinkle with the optional powdered sugar and serve warm (but know that cold slices are really delicious, too).


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