Steps

• Start by slicing the pumpkin into slices about 1 inch thick, remove the seeds and fibers, and place it on the tray or grill of your air fryer.

  

• Do not overlap the slices, and if you can’t cook them all at once, make two batches. Air fry at 350°F for 14 minutes; it should be tender. Test with the prongs of a fork.

  

• Once ready, remove the pumpkin and let it cool slightly.

  

• When the pumpkin is cool enough, remove the skin.

  

• Peel the onion and let it soften in a small pot with a drizzle of olive oil.

  

• Add the pumpkin, mash it with a spoon, and season with salt and pepper. Let it gain flavor for a few minutes, stirring. Let it cool for a few minutes.

  

• Add the egg and blend with the immersion blender

  

• Add the grated Parmesan and cream. Mix the ingredients well.

  

• Grind 10 amaretti with a food processor or mixer and line the previously buttered molds, keeping some aside, just enough to sprinkle on the surface of the flans.

  

• Fill the molds with 1 tablespoon of pumpkin mixture and add the Taleggio cubes in the center.

  

• Cover all molds with the remaining mixture, level with the back of a spoon, and sprinkle the surface with the amaretti you set aside.

  

• Place the molds on the air fryer’s grill.

  

• Start cooking at 320°F for 15 minutes. While the flans are cooking, melt the butter in a small pot and sauté the remaining 8 amaretti, roughly crumbled by hand. Stir and keep the flame low; it will take just a few minutes.

  

• The flans are golden on the surface and are ready. Remove them from the grill and wait a few minutes before removing them from the molds.

  

• With a knife, gently detach the edges of the flans, invert them onto a serving platter or plate, serve them sprinkled with crumbled amaretti, and savor all the goodness!

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