Easy Air Fryer Pumpkin Pie
Description
Indulge in the rich, creamy flavors of classic pumpkin pie — made entirely in your air fryer. With a flaky homemade crust and a perfectly spiced filling, this easy air fryer pumpkin pie is quicker than oven-baked and frees up your oven for the holidays. Perfect for fall gatherings and Thanksgiving.
Ingredients
Pie Crust (omit if using a pre-made crust)
- ½ cup all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons butter, cold and cubed
- 1 tablespoons water, ice-cold water
Pumpkin Filling
- ¼ cup pumpkin purée
- ⅓ cup brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon allspice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 large egg, whisked
- ¼ cup heavy cream, or evaporated milk
Instructions
- In a bowl, whisk together the flour, sugar, and salt. Rub in the cold butter until crumbly. Add ice water one tablespoon at a time, kneading just until a smooth, stiff dough forms. Wrap and chill 15 minutes.
- Preheat the air fryer to 300°F.
- Divide the chilled dough in half. Roll each into a circle and press into a mini pie plate, trimming any overhang. Line each with foil and fill with pie weights or dry rice.
- Air fry the weighted crusts 8–10 minutes. Remove the foil and weights, prick the base with a fork, and cook another 3–5 minutes until set.
- Meanwhile, whisk all the filling ingredients together until smooth.
- Pour the filling into the pre-baked crusts, leaving about ¼ inch below the rim.
- Increase the air fryer to 350°F and bake 8–10 minutes, until the filling is set and no longer jiggly. Tent with foil if browning too quickly.
- Cool to room temperature, then refrigerate at least 2 hours to set. Serve with whipped cream or ice cream.
Equipment
- Mini pie plates (6–7 inch),
- Pie weights or dry rice
Notes
- Makes 2 mini pies. If your air fryer has a removable rack you may be able to bake both at once; otherwise bake one at a time.
- Spice swap: Replace the cinnamon, ginger, and allspice with 1 teaspoon pumpkin pie spice.
- Milk options: Heavy cream, evaporated milk, almond milk, or coconut milk all work.
- Use purée, not filling: Reach for 100% pumpkin purée, not pre-sweetened pumpkin pie filling.
Nutrition
Serving: 1ServingCalories: 171kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 52mgSodium: 436mgPotassium: 73mgFiber: 1gSugar: 13gVitamin A: 1897IUVitamin C: 1mgCalcium: 29mgIron: 1mg