Fall always makes me think of pumpkin. This clafoutis recipe is spiced like pumpkin pie and so delicious! It is rich and has just enough body to stand-in for the usual pumpkin pie. Serve it as breakfast alongside some bacon or sausage, or top it with whipped cream for a special dessert. Pumpkin Pie Clafoutis
Serves 5-7
- 1/2 cup (1 stick) butter (or try coconut oil or ghee for a dairy-free option*)
- 1 & 3/4 cups pumpkin puree, preferably homemade
- 1/3 to 1/2 cup honey, or more to taste
- 4 eggs, preferably from pastured chickens
- 1/2 cup milk kefir or plain whole-milk yogurt (or try coconut milk for dairy-free option*)
- 1/3 cup almond flour, preferably from crispy nuts
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- pinch nutmeg
- 1/4 tsp celtic sea salt
- Equipment needed: blender or immersion blender
- Melt the butter in a small pot over low heat. Turn off heat and allow to cool slightly. If your butter has been overheated, let it cool before combining it with the other ingredients.
- Blend together all ingredients in a blender or with an immersion blender (don't forget to add the melted butter). Taste for sweetness, and add more honey to taste if desired.
- Pour mixture into a buttered 8-inch square glass baking dish. Bake in 325 degree oven for 35-45 minutes, until center is set.
- Allow to cool and then transfer to the fridge. Best if served cold (if you can wait that long). Serve it as breakfast alongside some bacon or sausage, or top it with whipped cream for a special dessert.
This post is part of Fat Tuesday, Monday Mania, Fight Back Friday, Pennywise Platter and Real Food Wednesday!
ohhh that sounds gorgeous!!!!!! will definitely have to try this :)
ReplyDeletecannot wait to try it...just working on cooking up my own pumpkin...will have to give this recipe a whirl!
ReplyDeleteBlessings
http://bit.ly/ouXgr8
I made something similar to this (no almond flour) for dessert last night! I had roasted the pumpkin but when my grain mill died I couldn't grind my sprouted wheat. So I made my regular pumpkin pie filling and called it baked pudding. The kids really liked it. I HAD to come look because we literally just ate the same thing (almost the same).
ReplyDeleteLooks so yummy! We've been baking pumpkin pie filling (homemade) in individual ramekins & calling it pumpkin custard - but this looks far better.
ReplyDeleteThanks!
I've been craving pumpkin since the advent of the cooler season... and this looks delicous! We'll definitely have to give this recipe a try.
ReplyDeleteI will definitely be trying this soon! We love clafoutis and pimpkin, so this is sure to be a hit! Thanks!!
ReplyDeleteI just love anything with pumpkin so I will give this a whirl, thank you for sharing!
ReplyDeleteWe've enjoyed apple and pear clafoutis before(how do you pronounce that?), and I've been wanting a grain-free recipe for some thawed pumpkin. We liked it, and I think it would probably be even better if I had used butter and yogurt instead of coconut oil and coconut milk, or at least one non-coconut ingredient. Thanks so much!
ReplyDeleteThis recipe sounds great and we are new to gluten free. I don't have almond flour yet but do have brown rice flour. Do you think it will sub okay?
ReplyDeleteShannon
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
ReplyDeleteBe sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/2011/10/fat-tuesday-october-18-2011/
If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.
http://realfoodforager.com/2011/10/grain-free-real-food-linky-carnival/
Hi Shannon,
ReplyDeleteI've never used brown rice flour, so I'm not sure. It seems like it should work fine. I know that to substitute coconut flour, the amount needs to be reduced. But I would guess that brown rice flour would be more like a "normal" flour (whereas coconut flour needs LOTS of moisture).
If you try it, let me know how it turns out!
Oh wow! This was like dessert for breakfast. My husband and toddler loved it too. I doubled the cinnamon as I love cinnamon and my husband got seconds for breakfast even. Next time I may make it in my glass pie pan and serve in wedges. Thanks for the great recipe and the brown rice flour worked great though I need to buy some almond flour.
ReplyDeleteShannon
Great, Shannon! Thanks for letting us know.
ReplyDeleteHow would you adapt this for using whole wheat flour?
ReplyDeleteHmmm, I've never tried making it with whole wheat flour. You could try just substituting wheat flour for the almond flour. I'd try a little less, maybe 4 TB or so. Let me know if you try it and how it works out!
ReplyDeleteWe are on stage 4 intro. Could we do this? I'm trying to find a good something for dh birthday. We're trying to do low-ox and anti-candida, but for his birthday, I thought it'd be okay to make an exception. But I don't want to mess up intro. We haven't tried the nut butter pancakes or anything because of low-ox and anti-candida. His birthday is tomorrow. Help! Thanks1
ReplyDeleteHi Erin,
ReplyDeleteIf you are already handling fermented dairy and butter just fine, this should be fine. You could totally omit the nuts since you haven't been doing the pancakes yet. That would make it a bit more custardey instead of pie-like. But it would still be good and wouldn't wreck your intro. (My family had a hard time when introducing both coconut flour and nuts, so don't jump into them if you're not ready.)
Some other suggestions that could work (and don't contain nuts or coconut flour):
http://nourishedandnurtured.blogspot.com/2011/06/banana-coconut-baked-custard-gaps-legal.html
http://nourishedandnurtured.blogspot.com/2011/04/homemade-mint-ice-cream-including-dairy.html
You could leave out the nuts on any of the clafoutis recipes (like the apple one):
http://nourishedandnurtured.blogspot.com/2011/02/apple-or-pear-clafoutis-gaps-legal.html
Another option could be to just make a simple dessert by mixing some yogurt with honey and a dash of vanilla. Cooked apples would be amazing with that on top.
I hope this helps!
Okay, I just made the batter for this, and it's in the oven, now. I just wanted to say the batter is SOOOOO good! I can't believe it. My son and I pretty much just drank it. I could really drink a whole cup of it. Maybe that is my candida calling to me, or the fact that we haven't had anything sweet in 1 1/2 months, but seriously, dang good. If you drank it raw, you'd be getting raw egg, I guess, which is good :)
ReplyDeleteErin, yes, the batter is wonderful! The kids are always so excited to lick the spoon and bowl. I hope you like it just as much once it's cooked!
ReplyDeleteI have made this recipe 3 times in 2 weeks. so yummy. thanks.
ReplyDeleteHello!
ReplyDeleteI just made this for breakfast today and it was delish (I used butternut squash though)! I can't wait to try the other clafouti options. I love love loved it.
Thanks!
Great, Alexis! Thanks for letting me know.
DeleteI love this recipe! I make it when I have extra cooked pumpkin/squash/sweet potato. It tastes best with ghee, though I've made it with butter or coconut oil. Seems to spoil quicker with coconut oil, although that's only a problem if I make a double batch - otherwise it goes away too quickly. I've found the lower indication for honey or even a little less makes for good breakfast fare, and the higher for a dessert or a special brunch - in which case it's awfully good with whipped cream! Instead of almond flour I either use sprouted, dehydrated almonds from my co-op, or I soak raw almonds for 6-8 hours in water, and then drain and add about 1/2 cup of whole soaked almonds instead of 1/3 cup almond flour, and blend well. It has a bit of a nutty texture this way, but it's not unpleasant - just a little chewier than using flour, I'm sure. I tried making it in muffin tins to take to work for breakfast - it worked out ok - they are not very structurally sound, but it's maybe a slight improvement over taking slices from a pan. It didn't seem to bake much quicker this way, though. Thank you for this recipe!!
ReplyDeleteI have to try this, but a dairy-free version. This is similar to my pumpkin custard pie for breakfast, which is dairy free, GAPS-legal, gluten- and grain-free, yet is more like a pie!
ReplyDeleteHow many servings does this recipe yield?
ReplyDeleteAbout 5-7 servings, depending on how much each person eats.
DeleteThis is one of my favorite recipes. period. I can eat a whole baking dish by myself. I seriously sometimes have cravings for this. Thank you for sharing this recipe. It totally saved me during my first holiday season on GAPS. :)
ReplyDeleteThis is absolutely delicious. I use butternut squash puree and double the spices. We all love it!
ReplyDelete