I’m always looking for new ways to use pumpkin during the short, beautiful window that it is in season. While having family dinner one Sunday afternoon recently, someone mentioned “clafoutis.” I had never really had clafoutis on my radar but it occurred to me that as a custard, it would make the perfect vehicle for so many flavorings. So I decided to begin a a little ‘clafoutis experiment,’ keep reading for the results!
Traditionally speaking, a clafoutis is a baked French dessert of fruit, arranged in a buttered dish and covered with a thick flan-like batter. But if you use whatever is in season there are so many ways to flavor the custard.
I infused the cream with ginger which gave a wonderful bite and brightness to the flavors.
I also added some thyme to give it an earthy aromatic element.
I chose to make it only mildly sweet, so that it allowed the other flavors to shine. That is something Grandma Pellegrini always taught me and it’s a cooking rule to live by.
What is nice is that when you don’t make it too sweet, it is a lovely breakfast as well as desert. So if you don’t eat the whole thing in one after dinner sitting, you have your breakfast the next morning.
This would make a wonderful addition to your Thanksgiving table. It is simple and healthy, and can even be made gluten-free if you swap out the flour for almond flour. Try it at home! And come back to tell me what you think in the comments.
“Pumpkin Ginger Clafoutis”
Ingredients
- 5 large eggs
- 1/4 cup plus 2 tablespoons sugar
- 1/2 cup almond milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Pinch of salt
- 1 cup pumpkin puree
- 2 inch piece of fresh ginger root
- 1/4 cup all purpose flour or almond flour for gluten free option
- 1 tablespoon unsalted butter
- 1/3 cup sliced almonds
- 1 tablespoon picked thyme
Instructions
- Place the eggs, 1/4 cup of the sugar, the milk, cream, vanilla extract, almond extract and salt in a blender or food processor. Blend or pulse the mixture until very smooth, about 30 seconds. Add the pumpkin purée and ginger and blend well. Add the flour and pulse until well combined. Let the mixture sit for 30 minutes at room temperature in the food processor.
- Preheat oven to 425°F. Coat a 9-inch quiche or pie plate (not one with a drop bottom) with the butter and sprinkle with the remaining 2 tablespoons of sugar. Sprinkle the almonds in the pan, followed by the picked thyme so it is evenly distributed.
- Pass the batter through a fine sieve into the pie plate and pour the batter over the nuts and thyme. Use a spatula as necessary to help pass the liquid through the sediment that collects in the sieve.
- Bake the clafouti for 15 minutes, then lower the heat to 375°F and bake until the center is just set, about 12 minutes. Serve immediately.
