Name: Pear and Pumpkin Seed Clafoutis
Prep time: 30 min
Cook time: 30 min
Yield: 6 people
Cuisine: France
Ingredients: 100 g ofrice flour; 50 g ofpumpkin seed puree; 3 eggs; 50 cl ofmilk; 60 g ofbrown sugar; 1 pod ofvanilla; 3 pears (not too small); quelques walnut kernel (and/or blanched almonds (optional)); 6 ramekins (plates, approximately 12 cm in diameter); pastry whisk; mixing bowl

desserts baking cakes cooking as a family pastries

Updated on 22 March 2026 by

babaorum

6 reviews 4.2 : Very good

Diet

Gluten-free

Level

Easy

Calories

124 pour 100g

Preparation

30 minutes

Cooking

30 minutes

To add a special touch to a family meal, I recently made this recipe for pear and pumpkin seed clafoutis.

I drew inspiration from the recipe in the excellent book Nature – Simple, Sain et Bon – Tome 2, Alain Ducasse, Alain Ducasse Eds., 365 pages, with a few tweaks to the ingredients and preparation.

Table des matières

A recipe full of possibilities

These little clafoutis are very easy to make and offer endless possibilities. In fact, you should think of this recipe as a base that you can adapt in many different ways.

I’ve included a few suggestions in the notes at the end!

What ingredients are needed for these pear-squash clafoutis?

These clafoutis are based on two unique ingredients. First, there’s pumpkin seed puree, which is easy to find in organic grocery stores, but also in some supermarkets.

The other unique ingredient is rice flour. This makes the clafoutis suitable for a gluten-free diet and gives them an irresistible lightness and biscuity flavor.

If you want a completely vegan recipe, you can also replace cow’s milk with a mixture of soy milk and coconut milk.

Give it a try!

I hope you’ll be tempted by my recipe for pear and pumpkin seed clafoutis! If so, I hope you enjoy it!

Thank you in advance for your comments 🙏

For

people

Add to shopping list

100 g of rice flour
50 g of pumpkin seed puree
3 eggs
50 cl of milk
60 g of brown sugar
1 pod of vanilla

Filling
3 pears not too small
quelques walnut kernel and/or blanched almonds (optional)

Kitchen utensils
6 ramekins plates, approximately 12 cm in diameter
pastry whisk
mixing bowl

Preparing the clafoutis batter
- 1
  Crack the eggs into a mixing bowl and add the pumpkin seed puree. Whisk
  to combine.
- 2
  Add the flour and brown sugar and continue beating.
- 3
  Slice the vanilla bean in half lengthwise with a paring knife, then scrape out the seeds from each half using a small spoon.
  Add the vanilla seeds to the clafoutis batter.
- 4
  Gradually add the milk while continuing to whisk, until the mixture is fairly runny, smooth, and free of lumps.
- 5
  Pour this mixture into your ramekins, making sure not to fill them more than two-thirds full.
Filling and baking
- 6
  Preheat your oven to 180°C.
  Peel the pears, cut them in half, and remove the seeds with a tsp.
- 7
  Slice each pear half lengthwise into thin strips.
- 8
  Now for the technical part! Take several pear slices, hold them together firmly, and gently dip them into the clafoutis batter.
  The Chef's Tip
  Normally, if there are enough slices, they should stand upright! If necessary, you can "prop" them up with smaller pieces.
- 9
  You can also top these clafoutis with walnuts or blanched almonds. Feel free to experiment with different combinations on each clafoutis to make them your own.
- 10
  Carefully place each ramekin in the oven.
  Bake for 30 minutes and let yourself be swept away by the irresistible aromas that will soon waft from the oven 😋
- 11
  You can enjoy these little treats warm or cold!

Notes

The delicious clafoutis batter in this recipe can be used with an endless variety of toppings.

For example, you can use fruits other than pears, depending on the season and what you have on hand: apples, bananas, cherries, strawberries...

You can also vary the nuts and peanuts: pecans, cashews, hazelnuts...