Air Fryer Pumpkin Pie reimagines a beloved classic, delivering the rich, comforting flavors of homemade pumpkin pie with the unparalleled convenience of your air fryer. Using readily available refrigerated pie crust and simple ingredients, this recipe transforms traditional pie-making into a quick and easy process, culminating in delicious perfection in just about 35 minutes. It’s the ideal solution for those busy holiday seasons or whenever a craving for warm, spiced pumpkin pie strikes, without needing to fire up the conventional oven.
If you’re a fan of autumn’s quintessential flavors, prepare to add this air fryer rendition to your dessert repertoire. This method not only simplifies the baking process but also yields two perfectly sized pies, making it excellent for smaller gatherings or when you want to enjoy a fresh pie without committing to a large one. Imagine the creamy, spiced pumpkin filling nestled in a golden, flaky crust, ready to be topped with a dollop of homemade whipped cream. This Air Fryer Pumpkin Pie is poised to become a cherished tradition, year after year.
Craving more delightful pumpkin treats? Explore other fantastic recipes like my Pumpkin Cheesecake with Cinnamon Caramel Sauce, a decadent option for special occasions, or the incredibly easy and flavor-packed Pumpkin Dump Cake, both overflowing with that unmistakable pumpkin spice goodness. For those who prefer the traditional oven-baked experience, don’t miss out on my Impossible Pumpkin Pie or The Perfect Pumpkin Pie, each guaranteed to be just as crowd-pleasing.
Why You’ll Love This Air Fryer Pumpkin Pie Recipe
This Air Fryer Pumpkin Pie isn’t just another dessert recipe; it’s a smart, convenient, and incredibly delicious way to enjoy your favorite fall treat. Here’s why this recipe deserves a prime spot in your kitchen:
- Effortless Air Fryer Cooking! The most compelling reason to try this recipe is the air fryer itself. By utilizing your air fryer, you liberate your conventional oven, which is often in high demand during holiday meal preparations. This means you can bake your turkey, roast vegetables, or prepare other festive dishes without juggling oven space, making your holiday cooking experience smoother and less stressful. Plus, an air fryer typically preheats faster and cooks more efficiently for smaller items, saving energy and time.
- Perfectly Portioned Two Smaller Pies! Instead of one large, potentially overwhelming pie, this recipe yields two smaller, perfectly portioned pies. This is ideal for intimate holiday gatherings, Friendsgiving celebrations, or simply when you want to enjoy fresh pie without a mountain of leftovers. Smaller pies also cook more evenly in the air fryer, ensuring a consistent texture throughout. They are also fantastic for gifting to neighbors or bringing to a potluck.
- Flexible Crust Options! Whether you’re a seasoned baker or prefer ultimate convenience, this recipe accommodates your preference. Opt for a high-quality refrigerated pie crust for a quick and easy start – it’s a total game-changer for saving time. If you love the satisfaction of a homemade pie crust, feel free to use your favorite recipe. The robust pumpkin filling pairs beautifully with any flaky, buttery crust you choose. This flexibility ensures that everyone can enjoy this delicious dessert, regardless of their baking skill level or time constraints.
- Enjoyable All Year Round! Pumpkin pie is often associated with fall and winter holidays, but with this quick and simple air fryer method, there’s no reason to restrict yourself. This recipe is easy enough to whip up whenever that delightful craving for warm, sweetly spiced pumpkin pie hits. It brings a touch of cozy comfort to any season, proving that pumpkin pie isn’t just for Thanksgiving.
Essential Ingredients for Your Air Fryer Pumpkin Pie
Crafting this easy and delicious Air Fryer Pumpkin Pie requires a blend of pantry staples and classic autumn spices. Here’s a closer look at the key ingredients:
- Pumpkin Puree: This is the heart of your pie. It’s crucial to select 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling often contains added sugars, spices, and sometimes other ingredients that will alter the flavor profile of this recipe. Pure pumpkin puree provides a blank canvas, allowing you to control and customize the spice blend for the freshest, most authentic taste.
- Evaporated Milk: This concentrated milk product is essential for achieving the pie’s signature creamy, smooth texture. Its reduced water content contributes to a richer, denser custard, preventing a watery filling.
- Sugars: A combination of light brown sugar and granulated sugar creates a perfectly balanced sweetness and contributes to the pie’s depth of flavor. Brown sugar adds a subtle molasses note, enhancing the warmth of the spices, while granulated sugar ensures overall sweetness.
- All-Purpose Flour: Just a couple of tablespoons of flour act as a binder and thickener, helping the pumpkin custard set properly and maintain its smooth consistency.
- Signature Spices: The magic of pumpkin pie lies in its aromatic spice blend. This recipe calls for ground cinnamon, ground nutmeg, ground ginger, and ground cloves. These individual spices combine to create that classic, comforting pumpkin pie flavor. Using separate spices allows for precise control over the intensity and balance, ensuring a vibrant, fresh taste.
- Salt: A pinch of salt might seem counterintuitive in a sweet dessert, but it’s vital for balancing the flavors and enhancing the sweetness of the pumpkin and sugars. It prevents the pie from tasting overly one-note.
- Eggs: Eggs are the primary setting agent in pumpkin pie. They provide structure and richness to the custard, allowing it to firm up beautifully during cooking while maintaining its creamy interior.
- Pie Crusts: For ultimate convenience, a package of refrigerated pie crust (for two pie bottoms) is recommended. These are quick to prepare and ensure a consistent, flaky base. However, if you have a favorite homemade pie crust recipe, feel free to use it! Just ensure it’s suitable for a single-crust pie and can fit into your 7 or 8-inch pie dishes.
Always double-check your labels to ensure you have pure pumpkin puree and not the pre-spiced pie filling to achieve the best results.
Essential Kitchen Tools for Air Fryer Pumpkin Pie
To successfully bake this delightful Air Fryer Pumpkin Pie, you’ll need a few specific tools tailored for air fryer baking:
- Air Fryer: Naturally, an air fryer is indispensable for this recipe! We highly recommend a model with sufficient capacity, such as a 5.8-quart air fryer, to comfortably fit your pie dishes. Familiarize yourself with your specific air fryer’s functions and recommended temperatures, as models can vary slightly.
- 7-inch Pie Dishes: This is a crucial item. Standard 9 or 10-inch pie plates are generally too large to fit into most air fryer baskets. You will need two smaller 7-inch or 8-inch pie dishes to make two pies. These smaller dimensions ensure a snug fit and even cooking within the air fryer’s compact space. A set of these smaller pie dishes is a worthwhile investment for air fryer baking enthusiasts.
- Pie Weights: Essential for blind baking your pie crust. When a pie crust is baked without a filling (blind baking), it tends to puff up and shrink. Pie weights (or dried beans, rice, or even pennies wrapped in foil) prevent this by keeping the crust flat and evenly shaped during the initial baking phase, ensuring a perfect foundation for your creamy pumpkin filling.
- Large Mixing Bowl and Hand Mixer: For efficiently combining your pumpkin pie filling ingredients until smooth and well-incorporated.
- Aluminum Foil: For lining the pie crust during blind baking to hold the pie weights, and also potentially for covering edges if they start to brown too quickly.
- Fork: To prick the bottom of the pie crust, preventing steam buildup and ensuring a flat, even bake.
- Liquid Measuring Cup: A spout makes pouring the filling into the pre-baked crusts much easier and less messy, especially when working with hot pie dishes.
- Wire Rack: For cooling the pies completely, allowing air circulation underneath to prevent a soggy bottom and ensure proper setting of the filling.
How To Make Air Fryer Pumpkin Pie: A Step-by-Step Guide
Creating delicious pumpkin pies in your air fryer is surprisingly simple. Follow these steps for a perfect, flaky crust and a creamy, spiced filling every time.
- Prepare the Pie Crusts: Begin by preheating your air fryer to 300°F (150°C). While it heats, carefully unroll your refrigerated pie crusts and place one into each 7 or 8-inch pie pan. Trim any significant excess pastry, leaving about an inch overhang beyond the rim of the plate. Fold this excess pastry underneath itself to create a thicker, more robust edge. Then, using your fingers, gently pinch and crimp the pastry all the way around the rim to form an attractive, scalloped pattern. This step is both aesthetic and functional, helping to prevent the edges from burning.
- Blind Bake with Weights (First Stage): Take a sheet of aluminum foil and carefully press it into the prepared pie crust, ensuring it conforms to every nook and cranny of the pastry. The foil should also be slightly larger than the crust itself, creating “handles” that will make it easy to remove later. Fill the foil-lined crust with pie weights, dried beans, or rice. These weights are crucial; they prevent the pie crust from bubbling up or shrinking excessively during baking, ensuring it maintains its perfect shape for the filling.
- Initial Air Frying of Crust: Place the weighted pie crusts into the preheated air fryer. Air fry them at 300°F (150°C) for 10 minutes. This initial blind baking helps to set the crust and begin the flaking process.
- Blind Bake (Second Stage): After 10 minutes, carefully remove the air fryer basket. Gently lift out the tin foil containing the pie weights. You’ll notice the crust has started to firm up. Using a fork, prick the bottom of each crust about 10-12 times. This creates small vents that allow steam to escape, preventing the crust from puffing up. Return the crusts to the air fryer and continue to air fry at 300°F (150°C) for another 5 minutes. This second blind bake ensures a beautifully crisp and golden-brown crust, especially important for the bottom layer.
- Prepare the Pumpkin Filling: While your crusts are undergoing their second blind bake, prepare the luscious pumpkin filling. In a large mixing bowl, combine the pumpkin puree, evaporated milk, light brown sugar, granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, salt, and ground cloves. Use a hand mixer to blend these ingredients thoroughly until smooth and well-incorporated. Finally, add the eggs and mix again until just combined. Be careful not to overmix, as this can lead to a less tender filling.
- Fill and Air Fry the Pies: Carefully transfer your pumpkin pie filling into a smaller container with a spout, like a liquid measuring cup, for easier pouring. Once the pie crusts are finished with their blind baking, leave them in the air fryer basket (they will be hot and difficult to handle otherwise). Slowly and carefully pour the pumpkin batter into each pie plate. Do not overfill the crusts; the filling should come to about ¼ of an inch from the top edge. If you have a rack or sufficient space, you can cook both pies simultaneously. Otherwise, air fry them one at a time.
- Bake the Filled Pies: Increase the air fryer temperature to 350°F (175°C). Air fry the pies for approximately 20 minutes. The pie is done when the edges are set and slightly firm, and the middle has only a slight jiggle. If the center is still very jiggly, continue air frying in 5-minute intervals until it’s mostly set.
- Cool the Pies: Once baked, remove the air fryer basket and place it on a baking sheet or heat-safe surface. Allow the pies to cool at room temperature for at least an hour, or up to two hours, *without removing them from the basket*. This slow initial cooling prevents thermal shock and helps the filling set properly. After this initial cooling, carefully transfer the pies from the basket to a wire rack to cool completely. For the best texture and to allow the custard to fully firm up, refrigerate the pies for at least 2 hours before slicing and serving.
Frequently Asked Questions About Air Fryer Pumpkin Pie
Here are answers to common questions about making and enjoying your Air Fryer Pumpkin Pie:
How To Store Leftover Pumpkin Pie
To keep your Air Fryer Pumpkin Pie fresh, store any leftovers loosely covered with plastic wrap or aluminum foil in the refrigerator. Pumpkin pie is a custard-based dessert and should always be refrigerated. For optimal taste and texture, enjoy the pie within 3 to 4 days.
Do I Have To Blind Bake This Crust?
Yes, blind baking the crust is absolutely essential for this Air Fryer Pumpkin Pie recipe, especially when using a refrigerated crust. While some recipes might suggest skipping it, we found that without blind baking, the crust remains quite soft and can become soggy under the creamy filling. Our method includes a double blind bake to ensure a perfectly crispy and flaky crust that stands up beautifully to the rich pumpkin filling. It adds a little extra effort, but the superior texture is totally worth it!
Can I Just Use Pumpkin Pie Spice In This Recipe?
Absolutely, you can! If you prefer the convenience of a pre-mixed blend, simply replace the individual spices (cinnamon, nutmeg, ginger, and cloves) with 2 teaspoons of pumpkin pie spice. This substitution will still yield a wonderfully aromatic and flavorful pie.
What Can I Substitute The Evaporated Milk For?
While evaporated milk is recommended for its richness, you can substitute it with regular milk or cream if needed. However, to maintain the creamy consistency of the pie filling, we advise adding a tablespoon of cornstarch to your filling mixture if you opt to use either milk or cream. This will help ensure the pie sets properly.
Do I Have To Use Both White And Brown Sugar?
No, you don’t have to. The recipe uses both for a nuanced sweetness and depth of flavor that brown sugar provides. However, you can choose to use all white granulated sugar or all light brown sugar. Just be aware that using only one type of sugar may subtly alter the overall flavor and texture of your pumpkin pie.
Can I Use Fresh Pumpkin In This Recipe?
Yes, you certainly can use fresh pumpkin puree if you prefer. Just be sure to cook and puree your pumpkin thoroughly until very smooth. Using fresh pumpkin may slightly change the texture and moisture content of the pie compared to canned puree, so you might need minor adjustments (like a touch more flour if it seems too wet). However, it will undoubtedly still be delicious and offer a wonderfully homemade touch!
Tips for the Perfect Air Fryer Pumpkin Pie
Achieving a flawless Air Fryer Pumpkin Pie is simple with these expert tips:
- Don’t Overmix the Filling: Once the eggs are added, mix just until combined. Overmixing can incorporate too much air, leading to a cracked surface on your pie and potentially a less smooth texture.
- Monitor Your Air Fryer: Air fryers can vary in heating intensity. Keep a close eye on your pie, especially during the first bake. If the crust edges start to brown too quickly, you can loosely cover them with small strips of aluminum foil.
- Allow Adequate Cooling Time: The cooling process is crucial for the pie to set properly. Resist the urge to cut into the pie too soon. Initial cooling at room temperature and then thorough chilling in the refrigerator ensures the custard firms up beautifully, providing that perfect slice.
- Test for Doneness Accurately: The center of the pie should be mostly set with only a slight jiggle when gently shaken. An inserted knife or toothpick won’t come out completely clean like with a cake, but it shouldn’t be liquid.
- Portion Control is Key: Because air fryer pies are smaller, be mindful not to overfill the crusts. Leaving about ¼ inch from the top prevents spillage and ensures even baking.
Serving Suggestions for Your Air Fryer Pumpkin Pie
While Air Fryer Pumpkin Pie is undeniably delicious on its own, a few simple additions can elevate your dessert experience:
- Classic Whipped Cream: A generous dollop of freshly made whipped cream is the quintessential topping. Its light, airy texture and delicate sweetness perfectly complement the rich, spiced pumpkin.
- Vanilla Bean Ice Cream: A scoop of premium vanilla bean ice cream, melting slightly over a warm slice of pie, creates a delightful contrast in temperature and texture.
- Caramel or Chocolate Drizzle: For an extra touch of indulgence, drizzle warm caramel sauce or melted chocolate over your pie slice.
- Toasted Nuts: A sprinkle of toasted pecans or walnuts can add a pleasant crunch and nutty flavor.
- A Dusting of Spice: A light dusting of ground cinnamon or freshly grated nutmeg just before serving enhances the pie’s aromatic appeal.
- Coffee or Tea: Pair your pie with a warm cup of coffee, espresso, or your favorite spiced tea for a cozy and satisfying dessert experience.
More Irresistible Pumpkin Desserts to Explore
This Air Fryer Pumpkin Pie has certainly earned its place among my top favorite pumpkin-flavored desserts! If you adore the warm, comforting flavors of pumpkin as much as I do, you’ll love these other fantastic recipes:
- White Chocolate Pumpkin Cheesecake Tart – A sophisticated dessert featuring a spicy gingersnap crust filled with a creamy, pumpkin and white chocolate-infused cheesecake filling. It’s an elegant twist on a classic!
- Pumpkin Bundt Cake with Brown Sugar Icing – A moist, flavorful pumpkin-spiced bundt cake crowned with a rich, decadent brown sugar icing. This treat is truly overflowing with the comforting flavors of fall.
- Delicious Pumpkin Chocolate Chip Poke Cake – Experience a dense, spiced pumpkin cake soaked in sweetened condensed milk, generously loaded with chocolate chips, and finished with a fluffy cheesecake frosting. Pure indulgence in every bite!
- Simple Pumpkin No Bake Cookies – For a quick and effortless pumpkin fix, these cookies utilize instant pumpkin spice pudding mix and come together in just about 15 minutes. Perfect for when you need a sweet treat in a hurry.
- Easy Pumpkin Spice Snickerdoodles – Enjoy big, soft, and chewy cookies coated in a crisp, irresistible pumpkin spice mixture. These snickerdoodles are a delightful blend of classic comfort and autumnal flavor.
Let’s Connect!
If you’ve tried this Air Fryer Pumpkin Pie recipe, I would love to hear your thoughts! Please let me know how you liked it in the comments below and consider leaving a review. Your feedback is truly appreciated!
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Air Fryer Pumpkin Pie
Ingredients
- 1 package refrigerated pie crust for 2 pie bottoms, no tops needed
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 3 large eggs
Instructions
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Preheat the air fryer to 300°F (150°C) for 5 minutes.
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Place the pastry into a 7 or 8-inch pie pan. Cut off any excess pastry, leaving about 1 inch over the edge of the pie plate. Fold the edges of the pastry under itself to create a thicker crust along the edge. Then press into a scalloped pattern by pinching and crimping the pastry all the way around.
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Press a sheet of tin foil over the pastry – the tin foil should be pressed into every nook of the crust and make sure it is larger than the crust so it can easily be removed later. Fill the tin foil with beans, pie weights, or rice. (This is to make sure the pastry retains its shape while baking.)
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Blind bake/air fry the crust (this means there is no filling in it yet) for 10 minutes at 300°F (150°C).
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Then remove the tin foil containing the beans, weights, or rice. Prick the bottom of the crust with a fork about 10 times (this keeps it from puffing up too much) and air fry at 300°F (150°C) for another 5 minutes.
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While the crust is baking, use a hand mixer to combine the pumpkin, evaporated milk, brown sugar, white sugar, flour, cinnamon, nutmeg, ginger, salt, cloves. Once your batter is combined, mix in the eggs.
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Transfer the batter into a smaller container that allows you to easily pour it, like a liquid measuring cup. Leave the crust in the air fryer while you carefully pour the pumpkin batter into the pie plate. (It will be too hot and difficult to move in and out of the air fryer.) You will use no more than half of the mixture in each pie. Do not overfill the crust. It should come about ¼ of an inch from the top of the crust.
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If you have a rack that allows you to cook both pies at the same time, you may get both of the pies ready to air fry, otherwise bake them one at a time.
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Set the air fryer temperature to 350°F (175°C) and air fry the pie for 20 minutes. The middle should be just set, not jiggly. If it is jiggly, bake at 5 minute intervals until done.
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Cool the pies at room temperature for an hour, maximum 2 hours. (Just remove the basket from the air fryer and do not remove the pie(s) from the basket – it is too hot and difficult to move.)
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Then cool the pies in the fridge for at least 2 hours to firm up.
Notes
- How To Store: Store any leftover Pumpkin Pie loosely covered in the refrigerator. Enjoy the pie within 3-4 days!
- Do I Have To Blind Bake This Crust? While some recipes might suggest it’s not necessary, we found that the crust stays very soft if not blind-baked. It was much better when we double-blind baked the crust. This method may take more effort, but it’s totally worth it for a flaky crust!
- Can I Just Use Pumpkin Pie Spice In This Recipe? Yes, you can! Just replace the cinnamon, nutmeg, ginger, and cloves with 2 teaspoons of pumpkin spice.
- What Can I Substitute The Evaporated Milk For? Instead of using evaporated milk, you can just use milk or cream. Just add a tablespoon of cornstarch if you choose to use either the milk or cream to help with consistency.
- Do I Have To Use Both White And Brown Sugar? No, you don’t have to. You can choose to use all white sugar or all brown sugar. Just keep in mind it may slightly change the flavor and texture of the pumpkin pie.
- Can I Use Fresh Pumpkin In This Recipe? It may slightly change the texture of the pie, but you certainly can use fresh pumpkin puree. I’m sure it’ll still be delicious!
Nutrition
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