Easy Air Fryer Pumpkin Pie (Homemade & Quick)

If there’s one smell that means fall has officially arrived in my kitchen, it’s a pumpkin pie baking — cinnamon, ginger, and brown sugar all going at once. The only thing I love more than that smell is not having to give up my oven to get it. This Air Fryer Pumpkin Pie delivers the classic flaky-crust-and-creamy-spiced-filling experience, but it bakes in your air fryer in a fraction of the time and frees up the oven for the turkey.

I’ve made this one in a basket-style air fryer using two 7-inch pie plates, and the crust comes out genuinely flaky thanks to a quick blind bake — don’t skip that step, it’s the difference between a crisp bottom and a soggy one. If you’re new to baking in your air fryer, this is a forgiving recipe to start with, and once you’ve nailed it you’ll want to work through the rest of our air fryer pumpkin recipes.

TWhy make pumpkin pie in the air fryer?

• Perfect portions. This recipe makes two mini pies — ideal for a small gathering, or one to keep and one to gift.
• It’s fast. No long oven preheat — you’re baking in minutes, not after waiting for a full-size oven to come up to temperature.
• It saves oven space. During the holidays your oven is doing the heavy lifting. Let the air fryer handle dessert.
• Even, golden results. The circulating hot air sets the custard evenly and crisps the crust beautifully.
• It’s energy efficient. A small appliance uses far less energy than heating a full oven for one pie.

Ingredients you’ll need

You only need a handful of pantry staples. Full measurements are in the recipe card below.

For the crust (skip if using a store-bought refrigerated crust):

• All-purpose flour: Sifted
• Granulated sugar: Or a sugar-free swap like Splenda
• Kosher salt
• Unsalted butter: Cold and cubed (cold butter = flaky crust)
• Ice water: Added a tablespoon at a time

For the pumpkin filling:

• Pumpkin purée: Use 100% pure pumpkin, not pumpkin pie filling (that’s already sweetened and spiced)
• Brown sugar: Light or dark both work
• Heavy cream: Or swap in evaporated milk for a more traditional custard; almond or coconut milk also work
• Egg: Large, whisked
• Vanilla extract
• Warm spices: Ground cinnamon, ground ginger, and allspice (or substitute pumpkin pie spice — see the FAQ)

💡 Want even more pumpkin spice flavor? Stir an extra ½ teaspoon of pumpkin pie spice into the filling.

How to make air fryer pumpkin pie

Step 1: In a bowl, whisk together the flour, sugar, and salt, then rub in the cold cubed butter until it looks like coarse crumbs. Add ice water one tablespoon at a time, kneading just until a smooth, stiff dough forms. Wrap in plastic and chill 15 minutes.

Step 2: Preheat the air fryer to 300°F. Divide the chilled dough in half, roll each into a circle, and press into your mini pie plates, trimming any overhang. Line each crust with foil and fill with pie weights or dry rice.

Step 3: Air fry the weighted crusts for 8–10 minutes, then remove the foil and weights, prick the base a few times with a fork, and cook another 3–5 minutes until set and lightly golden.

Step 4: While the crust bakes, whisk all the filling ingredients together in a bowl until smooth.

Step 4: While the crust bakes, whisk all the filling ingredients together in a bowl until smooth.

Step 5: Pour the filling into the pre-baked crusts, stopping about ¼ inch below the rim so it doesn’t overflow. Increase the air fryer to 350°F and bake 8–10 minutes, until the filling is set and no longer jiggly in the center. Tent with foil if the edges brown too fast.

Step 6: Cool the pies to room temperature, then refrigerate at least 2 hours to fully set. Serve with whipped cream or a scoop of vanilla ice cream.

Pro tips for the perfect air fryer pumpkin pie

• Use a pie dish that fits your air fryer. It shouldn’t touch the sides, or the air can’t circulate. For most basket air fryers, a 6–7 inch plate is the sweet spot.
• Always blind-bake. Because air fryer bake times are short, an un-baked crust stays soft. A quick blind bake guarantees a crisp bottom.
• Protect the edges. Cover the crust rim with foil or a pie shield if it’s browning faster than the filling sets.
• Check early and often. Air fryers vary; start checking a few minutes before the timer. The center should be set but not cracked.
• Don’t overfill. The filling puffs as it bakes — leave that ¼-inch gap.

How to tell when it’s done

Your pie is ready when the filling is set around the edges and just barely jiggly in the very center. A toothpick inserted near the middle should come out mostly clean, and an instant-read thermometer should read about 165°F. Pull it before it cracks — carryover heat finishes the job as it cools.

Make-ahead, storing & freezing

• Reheating: Warm slices at 350°F in the air fryer for a couple of minutes if you like it slightly warm.
• Storing: Cover leftovers and refrigerate up to 4 days.
• Make-ahead: Bake a day before serving — pumpkin pie actually slices cleaner after a full overnight chill.
• Freezing: Wrap a fully cooled pie well and freeze up to 1 month; thaw overnight in the fridge.

What to serve with pumpkin pie

A dollop of whipped cream or vanilla ice cream is the classic move, but a glass of hot cider, spiced chai, or good coffee rounds out the whole fall-dessert moment. Building a full spread? Our roundup of 50 pumpkin recipes for fall has everything from breakfast to dessert.

What to do with leftover pumpkin purée

A can of pumpkin always leaves you with extra. Put it to work in a cozy Instant Pot curried pumpkin soup or a loaf of pumpkin banana bread — both freeze well, too.

FAQs

Can you bake a pie in an air fryer? Yes. An air fryer circulates hot air much like a convection oven, so it bakes pumpkin pie beautifully — you just need a pie plate that fits your basket and a quick blind bake for a crisp crust.

How long does pumpkin pie take in the air fryer? For these mini pies, blind-bake the crust for about 10–15 minutes at 300°F, then bake the filled pies 8–10 minutes at 350°F until the center is just set. A full-size pie in an air fryer oven can take 30–40 minutes at a lower temperature.

Can I use store-bought crust? Absolutely. Swap the homemade dough for a refrigerated pie crust to save time — the rest of the recipe stays the same.

Pumpkin purée vs. pumpkin pie filling — what’s the difference? Pumpkin purée is just cooked, blended pumpkin. Pumpkin pie filling already has sugar and spices added. This recipe calls for plain purée so you control the flavor.

Can I substitute the heavy cream? Yes — evaporated milk gives a classic custard texture, and almond or coconut milk work for a dairy-free version.

How do I know when it’s done? The filling should be set at the edges and barely jiggly in the center, a toothpick should come out mostly clean, and an instant-read thermometer should read about 165°F.

Can I make it ahead or freeze it? Yes. Refrigerate up to 4 days, or freeze a fully cooled pie up to 1 month and thaw overnight in the fridge.

What size pie pan fits in an air fryer? For most basket air fryers, a 6–7 inch pie plate fits best. Larger 8–9 inch pans usually need an air fryer oven.

More air fryer pumpkin desserts to try

Air Fryer Pumpkin Spice: 40 Irresistible Treats

Air Fryer Pumpkin Pie Squares

Air Fryer Pumpkin Twists

Air Fryer Pumpkin Chocolate Chunk Sandwich Cookies