Gluten-Free Pumpkin Clafoutis with Pears
Here, gluten free clafoutis (a French cake-custard hybrid) gets a delicious autumnal makeover thanks to pumpkin, pears, and ginger.
Pumpkin Clafoutis with Pears
Clafoutis is a classic French dessert that is easily made in a pan. Note: You'll roast a small pumpkin and puree the flesh to use 3/4 cup of it for this recipe (and use the rest to make pumpkin bread, if you like!). But you can also use 3/4 cup canned pumpkin.
Servings 8
Calories 306 kcal
Ingredients
- 1 (4-pound) sugar pie pumpkin
- 3/4 cup sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup cornstarch
- 5 eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon ground ginger
- 5 Anjou pears, peeled, quartered, and cored
- Powdered sugar
- 1/4 cup toasted hazelnuts, chopped
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper. Halve the pumpkin lengthwise, place the pieces face down on the baking sheet, and bake until tender, about 30 minutes. Let cool, then peel, remove and discard the seeds and membrane, and puree the squash in a food processor.
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In a bowl, whisk together 3/4 cup of the pumpkin puree and the sugar, vanilla, cornstarch, eggs, milk, cream, melted butter, and ginger.
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Pour the pumpkin custard mixture into a 9-inch deep-dish pie pan. Decoratively top with the quartered pears. Lower the oven temperature to 375°F, then bake until slightly golden and the center is set, 45 to 50 minutes.
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Dust with powdered sugar and top with toasted hazelnuts. Serve warm or at room temperature.
Nutrition Facts
Pumpkin Clafoutis with Pears
Amount Per Serving
Calories 306
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 132mg44%
Sodium 54mg2%
Potassium 261mg7%
Carbohydrates 42g14%
Fiber 4g17%
Sugar 31g34%
Protein 5g10%
Vitamin A 1433IU29%
Vitamin C 6mg7%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Photography Aran Goyoaga
4 Comments on “Gluten-Free Pumpkin Clafoutis with Pears”
Do you really only use 3/4 cup puree of a 4 pound pumpkin? Or is the recipe missing something?
You do, but you can also swap canned pumpkin. Or, if you can get enough flesh from a smaller pumpkin, go ahead and use that!
I wonder if apples would work instead. My husband doesn’t love pears in any way, shape or form. 🙁
Sure! Just be sure to cut them thin!