Pumpkin Hazelnut Custard
Ingredients
The custard
-
3
large
eggs
-
2
large
egg whites
-
10
tbsp
light agave nectar or sugar
-
½
cup
unbleached all-purpose flour, sifted
-
1
pinch
salt
-
1
cup
1% milk
-
1
tsp
vanilla extract
-
1
inch
vanilla bean, split, pulp scraped out
-
⅛
tsp
cinnamon
-
⅛
tsp
nutmeg
-
⅛
tsp
ginger
-
⅔
cup
pumpkin puree
The topping
-
⅓
cup
chopped lightly toasted hazelnuts
-
1
spray
baking spray
Instructions
- Preheat the oven to 425°F and spray a 9-inch pie plate with baking spray.
- Add the hazelnuts to the dish.
- In a blender, combine the eggs, egg whites, agave, milk, vanilla extract, vanilla bean pulp, cinnamon, nutmeg, ginger, and salt, and blend until smooth.
- Add the pumpkin puree to the blender and blend well.
- Add the flour and pulse until well combined.
- Pour the batter into the pie dish.
- Bake for 15 minutes, then lower the heat to 375°F and bake until the center is just set, about 12 minutes.
- Serve immediately.
Nutrition Facts (estimated)
Servings
10
Calories
149
Total fat
4g
Total carbohydrates
24g
Total protein
5g
Sodium
71.5mg
Cholesterol
56.5mg
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