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.
- 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
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.
In a bowl, whisk together 3/4 cup of the pumpkin puree and the sugar, vanilla, cornstarch, eggs, milk, cream, melted butter, and ginger.
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.
Dust with powdered sugar and top with toasted hazelnuts. Serve warm or at room temperature.
Photography Aran Goyoaga