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1.
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Preheat oven to 350F.
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Cut the pumpkin or squash in half and scrape out the seeds.
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Place the halves, cut side up, on a baking sheet, and bake for 1 1/2 hours.
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2.
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When cool enough to handle, scrape the flesh into a food processor and blend to a smooth puree.
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Line a sieve with a double layer of cheesecloth or a clean kitchen towel and place over a bowl.
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Spoon the puree into the lined sieve and let it drain in the refrigerator overnight.
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The next day, pass the drained puree through a fine sieve to yield 2/3 cup (use any remaining puree for another purpose).
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3.
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Place the eggs, 3/4 cup of the sugar, the milk, cream, vanilla extract, vanilla pulp, and salt in a blender or food processor.
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Blend or pulse the mixture until very smooth, about 30 seconds.
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Add the pumpkin puree and blend well.
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Add the flour and pulse until well combined.
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4.
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Pass the batter through a fine sieve, then let it rest at room temperature for 30 minutes.
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5.
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Preheat oven to 425F.
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Brush a 9-inch quiche or pie plate with the melted butter and sprinkle with the remaining 2 tablespoons of sugar.
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Sprinkle the hazelnuts in the pan.
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Pour the batter over the nuts.
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Bake the clafouti for 15 minutes, then lower the heat to 375F and bake until the center is just set, about 12 minutes.
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Serve immediately.
