Pumpkin Spice Clafouti

Pumpkin spice clafouti is a fun yet easy change from the more traditional pumpkin pie.
Pumpkin spice clafouti

Today is my SRC and I was given the blog Healthy Green Kitchen.I am going to admit, I was a bit nervous when I saw my assignment. There quite a few recipes that were outside my culinary comfort zone and called for ingredients that there is no way I could find in my small Alabama town.

My first instinct was to make the Stacked Green Chile and Grilled Chicken Enchiladas but I have a recipe for Chicken and Green Chile Enchiladas.  So I kept looking for something that was different from what I usually make but not so unusual that I would have to substitute so many ingredients that it would turn into a completely new dish.

When I saw the recipe for Pumpkin Clafouti I was intrigued. I love pumpkin and the changes were minimal. Winnie uses organic ingredients which can be more difficult to find here so I used regular can find just about anywhere ingredients. I also added a bit of cinnamon to make it a bit more like a traditional pumpkin pie and left out the toasted pumpkin seeds or hazelnuts because I didn’t have them.

Pumpkin Spice Clafouti

Prep Time 35 minutes
Cook Time 27 minutes
Total Time 1 hour 2 minutes
Author Micha @ Cookin' Mimi


  • 3 cup pumpkin puree
  • 1 cup milk
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • pinch of kosher salt
  • 1/2 teaspoon cinnamon
  • 5 eggs
  • 1/2 cup all purpose flour
  • powdered sugar for dusting , optional
  • Directions:


  1. Preheat oven to 425 degrees.
  2. Place ingredients in a blender or food processor. Blend until smooth. Let the ingredients sit for 30 minutes at room temperature.
  3. Pour into a buttered 9 inch pie plate or cast iron skillet. Bake at 425 for 15 minutes. Reduce the heat to 375 and bake for another 10-12 minutes.

It is a simple recipe that makes an impressive dish. I will definitely be making  this again and it will probably make an appearance on our Thanksgiving table.

Just make sure if you decide to try the pumpkin spice clafouti to make sure to let the ingredients rest. I forgot to do that and there were a ton of tiny bubbles and it ended up cracking. It didn’t affect the taste of it though, just the appearance.

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  1. Looks so beautiful! And I am so glad you mentioned you can’t find all the ingredients I use in my recipes in your town…that’s important for me to know but didn’t really occur to me. It’s great to use organic but not if you can’t find it! Anyway, thanks for making my recipe and I am so glad you enjoyed it!

  2. Mmmm, I love clafouti and one that is pumpkin-spice flavoured is so perfect for fall.

  3. How beautiful and so easy. I love that everything goes into the blender! What a great dessert to make for Thanksgiving.

  4. So perfect for this time of year, great recipe.

    If you haven’t already, I’d love for you to check out my SRC recipe this month: Levain Chocolate Chip Walnut Cookies.

    Cook Lisa Cook

  5. What a lovely dish! Great SRC choice! Check out my SRC post if you like http://theslowroasteditalian.blogspot.com/2011/10/low-calorie-greek-baked-eggs.html

  6. That looks so yummy and simple. I’m horrible at making pie crusts, so this might just be my new pumpkin pie!

  7. Love your photo! So, what is the difference between this and pumpkin pie? Is the texture different? Thanks!

  8. This looks great! I love the idea of a clafouti for dessert tonight. Great SRC pick!

  9. Glad you ended up choosing a recipe you loved! This does sound like a take on pumpkin pie. Yum!

  10. This looks fantastic! What a unique recipe, I’ve never seen something like this before…it sounds really delicious!

  11. I’ve never heard of this, but it looks amazing (and slightly healthier than traditional pie). I’ve been wondering what I should make with a can of pumpkin that’s been sitting in my cupboard… I think I figured it out 😉

  12. this is the perfect time of year for pumpkin dishes! yum!

  13. Oh I love this, sounds fabulous!

  14. Oooh I’ve never had pumpkin clafouti!! I love Winnie’s blog and this is a great pick 🙂

  15. Looks great! I am definitely going to give this a try!

  16. Anything baked in an iron skillet sounds good!

  17. I love pumpkin. Adore it. The clafouti idea is great, because I hate it when I have to separate eggs (like for pots de creme or custard) and then I have to either use the whites elsewhere, or freeze them. This looks so simple, and I like your adaptions. Yummilicious.


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