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Pressure-Cooker Pumpkin Flans

Total Time

Prep: 45 min. Cook: 15 min. + chilling


6 servings

Updated: Nov. 04, 2022
This silky, smooth dessert captures the essence and elegance of fall. I came up with the recipe myself, aiming to make something both luscious and light. —Charles Insler, Cincinnati, Ohio
Pressure-Cooker Pumpkin Flans Recipe photo by Taste of Home


  • 1 cup sugar, divided
  • 1/4 cups water
  • 1-1/2 cups fat-free evaporated milk
  • 3 large eggs
  • 1 large egg white
  • 1/4 teaspoon salt
  • 1/4 teaspoon each ground ginger, cinnamon and cloves
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract


  1. In a small heavy skillet over medium-low heat, combine 1/3 cup sugar and 1/4 cup water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until amber, about 20 minutes. Quickly pour into 6 ungreased 6-oz. ramekins or custard cups, tilting to coat bottoms of dishes. Let stand for 10 minutes.
  2. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg white, salt, spices and remaining 2/3 cup sugar until blended but not foamy. Slowly stir in hot milk. Stir in pumpkin and vanilla. Slowly pour into prepared ramekins.
  3. Cover each ramekin with foil. Place trivet insert and 1 cup water in pressure cooker. Set ramekins on trivet. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 13 minutes. Quick-release pressure.
  4. Centers should just be set (mixture will jiggle) and a thermometer inserted in flan should read at least 160°. Carefully remove ramekins. Cool 10 minutes; refrigerate, covered, at least 4 hours. Carefully run a knife around edges of ramekins to loosen; invert each dish onto a rimmed serving dish. If desired, sprinkle with additional cinnamon. Serve immediately.

Nutrition Facts

1 serving: 235 calories, 3g fat (1g saturated fat), 96mg cholesterol, 219mg sodium, 45g carbohydrate (42g sugars, 1g fiber), 9g protein.

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