Oh my gosh, you have to try these air fryer pumpkin pie minis! They’re my go-to when I’m craving that rich, spiced pumpkin flavor but don’t want to fuss with a whole pie. I stumbled upon this idea one lazy fall afternoon when my oven was already stuffed with a roast—and wow, did it save the day! What I love most is how quickly they come together—just 20 minutes from start to finish—and the air fryer gives them the perfect creamy texture without any soggy bottoms. It’s like having your own personal pumpkin pie whenever the craving hits. Trust me, once you try one of these little guys warm with a dollop of whipped cream, you’ll wonder how you ever lived without them!
Ingredients List
Okay, let’s gather everything you’ll need for these adorable little pumpkin pie minis! I promise, the ingredient list is as simple as it gets—no fancy stuff here. Just make sure your pumpkin puree isn’t pumpkin pie filling (that’s already sweetened and spiced—we want control over our flavors!). Here’s what you’ll grab:
- 1/2 cup pumpkin puree (not pie filling—look for 100% pure pumpkin in the can)
- 1/4 cup sweetened condensed milk (that sticky-sweet magic in the little can)
- 1 egg (room temperature blends smoother, but cold works in a pinch)
- 1/2 tsp pumpkin pie spice (or make your own blend if you’re feeling fancy)
- 1/4 tsp cinnamon (because you can never have too much warmth!)
- 1/4 tsp vanilla extract (the real stuff—imitation just doesn’t hit the same)
- 1 pre-made mini pie crust (or 1/4 cup graham cracker crumbs pressed into a ramekin for a crustless version)
See? Told you it was easy! Now let’s make some mini pie magic happen.
How to Prepare Air Fryer Pumpkin Pie Mini
Alright, let’s get cooking! These mini pumpkin pies come together so fast, you’ll be eating before you know it. Here’s how I make mine—just follow along, and don’t worry if it’s not perfect. Pumpkin pie is forgiving, I promise!
First things first: preheat that air fryer to 320°F (160°C). This is key—you don’t want to skip preheating, or your cooking time will be all wonky. While it heats up, grab a medium bowl and whisk together the pumpkin puree, sweetened condensed milk, egg, pumpkin pie spice, cinnamon, and vanilla. Mix it until it’s smooth and dreamy—no lumps! If you’re using a mini pie crust, place it on a small piece of parchment paper (trust me, this makes lifting it out so much easier). For a crustless version, just press those graham cracker crumbs into a ramekin.
Now, pour that gorgeous orange filling into your crust or ramekin, leaving a tiny bit of room at the top—it puffs slightly as it cooks. Carefully slide it into the air fryer basket (I use tongs because that basket gets hot!). Cook for 12-15 minutes, until the center is just set. Check with a toothpick—it should come out mostly clean with a few moist crumbs. Let it cool for at least 10 minutes (I know, the wait is torture) before digging in. The filling firms up as it cools, so patience pays off!
Why You’ll Love This Air Fryer Pumpkin Pie Mini
Listen, I could gush about these little pies all day—but let me break down exactly why they’re about to become your new fall obsession:
- Crazy fast: From craving to eating in 20 minutes flat. No waiting for a whole pie to bake and cool!
- No sharing required: It’s your personal pumpkin paradise—no fighting over the last slice.
- Air fryer magic: Gets that custardy-perfect texture without turning your kitchen into a sauna.
- Pantry-friendly: Uses simple ingredients you probably already have (or can grab in one quick trip).
- Endless options: Dress it up with whipped cream, ice cream, or eat it straight from the ramekin—no judgment here!
Seriously, it’s like having your favorite cozy sweater in dessert form—warm, comforting, and just for you.
Ingredient Notes and Substitutions
Let’s talk ingredients—because sometimes you’re halfway through a recipe and realize you’re out of something! First, that pumpkin puree must be 100% pure pumpkin—not pie filling (which has added sugar and spices). No pumpkin? Try butternut squash puree in a pinch! If you’re out of sweetened condensed milk, mix 1/4 cup evaporated milk with 2 tbsp sugar as a quick sub. Fresh out of pumpkin pie spice? Make your own with 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp ginger, and a pinch of cloves. And for the crust—graham crackers, shortbread crumbs, or even crushed gingersnaps work beautifully!
Tips for Perfect Air Fryer Pumpkin Pie Mini
Okay, let me spill my best secrets for pumpkin pie mini perfection! First, don’t skip preheating—that air fryer needs to be hot before your pie goes in, or the texture gets weird. When checking doneness, look for slightly puffed edges with a still-jiggly center—it’ll firm up as it cools. If your toothpick comes out wet, give it 2 more minutes. Spice lovers? Double the cinnamon or add a pinch of cardamom for extra warmth. And here’s my weird trick: let it cool completely before eating (I know, torture!)—that’s when the flavors really sing. Trust me on this one!
Variations for Air Fryer Pumpkin Pie Mini
Oh, the fun part—playing with flavors! Once you’ve mastered the basic recipe, try these delicious twists. For a chocolate pumpkin version, stir in 1 tbsp cocoa powder to the filling—it’s like Halloween in your mouth! Swap the graham crumbs for gingersnap crust if you love that spicy kick. Feeling fancy? Top with candied pecans or a drizzle of caramel sauce before serving. My personal favorite? Adding a shot of espresso powder to the mix—the coffee depth against the sweet pumpkin is unreal. And for Thanksgiving, I’ll sometimes sprinkle the top with toasted coconut for extra crunch. The possibilities are endless—just follow your pumpkin-loving heart!
Serving Suggestions for Air Fryer Pumpkin Pie Mini
Oh, the joy of dressing up these little pumpkin treasures! My absolute favorite is a huge dollop of freshly whipped cream—the way it melts into the warm pie is pure magic. For extra fun, try a scoop of vanilla ice cream (the contrast of hot and cold is incredible!) or a sprinkle of toasted pecans for crunch. If I’m feeling fancy, I’ll dust the top with cinnamon or drizzle with caramel sauce—it turns this simple treat into something truly special. And honestly? Sometimes I just eat it straight from the ramekin while it’s still warm. No shame in my pumpkin game!
Storage and Reheating Instructions
Okay, confession time—I rarely have leftovers because these pumpkin pie minis disappear too fast! But if you somehow resist eating it all, here’s how to keep it fresh. Store any cooled leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the air fryer at 300°F for 2-3 minutes—just enough to take the chill off without overcooking. Pro tip: Add fresh whipped cream after reheating so it doesn’t melt into a sad puddle. Trust me, day-two pumpkin pie tastes even better—the spices really settle in!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in one of these delicious little pumpkin pie minis (because let’s be real—we all pretend to care before diving in face-first!). Each serving comes in at about 250 calories, with 10g fat (5g saturated), 35g carbs, 2g fiber, and 5g protein. The sugar’s about 20g—mostly from that magical sweetened condensed milk we love so much. Remember, these are estimates—your exact numbers might dance around a bit depending on your crust choice or if you go wild with toppings (no judgment here!).
Frequently Asked Questions
Can I make these pumpkin pie minis without an air fryer?
Absolutely! If you don’t have an air fryer, bake them in a 350°F oven for about 18-20 minutes instead. Just keep an eye on them—they’re done when the edges are set but the center still has a slight jiggle. The air fryer just gives that perfect even cook in half the time!
Why is my pumpkin pie mini still wet in the center?
Don’t panic—this happened to me the first time too! It usually means your air fryer runs a bit cooler than mine. Just add 2-3 more minutes of cook time. Remember, it’ll continue setting as it cools. If the edges start getting too dark, tent it with a little foil.
Can I make these ahead for Thanksgiving?
You bet! These pumpkin pie minis actually taste better on day two once the flavors meld. Bake them the day before, then store covered in the fridge. Serve chilled or give them a quick 2-minute air fryer warm-up before serving (toppings added fresh, of course!).
What’s the best way to get them out of the ramekin?
My trick? Run a butter knife around the edge first, then place a small plate upside-down over the top. Flip it quickly—if you used parchment like I suggested, it’ll pop right out looking bakery-perfect!
Can I double this recipe?
Oh honey, I’ve quadrupled it for parties! Just mix everything in a bigger bowl and divide evenly between ramekins. You might need to cook in batches depending on your air fryer size—no overcrowding! Each mini still gets its 12-15 minutes of love.
Leave a Review
Did you fall in love with these air fryer pumpkin pie minis as much as I did? I’d love to hear how yours turned out! Drop a comment below, rate the recipe, or snap a pic and tag me on social media. Your feedback makes my day and helps other pumpkin lovers find this little slice of fall magic. Happy baking!
Print
20-Minute Air Fryer Pumpkin Pie Mini: Easy & Irresistible Treat
- Total Time: 20 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
Enjoy a quick and easy air fryer pumpkin pie mini, perfect for single servings with all the classic flavors of fall.
Ingredients
- 1/2 cup pumpkin puree
- 1/4 cup sweetened condensed milk
- 1 egg
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 1 pre-made mini pie crust or 1/4 cup graham cracker crumbs
Instructions
- Preheat air fryer to 320°F (160°C).
- In a bowl, mix pumpkin puree, sweetened condensed milk, egg, pumpkin pie spice, cinnamon, and vanilla extract.
- Pour the mixture into the mini pie crust or graham cracker-lined ramekin.
- Place in the air fryer basket and cook for 12-15 minutes until set.
- Let cool before serving.
Notes
- Use a toothpick to check if the center is set.
- Adjust spices to taste.
- For a crustless version, use ramekins lined with parchment paper.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American