Picture this: It’s Thanksgiving morning, and instead of wrestling with oven space and timing, you’re whipping up a perfect pumpkin pie in your air fryer—no fuss, no stress. That’s exactly how I fell in love with this air fryer pumpkin pie recipe. Last year, when my oven decided to quit mid-holiday prep, I panicked… until I remembered my trusty air fryer. Twenty minutes later, I had a golden, spiced pie with a creamy center that tasted just like the classic version—maybe even better! Now, it’s my go-to when I crave dessert without the drama. Trust me, once you try it, you’ll never go back to the old way.
Why You’ll Love This Air Fryer Pumpkin Pie
Listen, I’m not exaggerating when I say this pie is a total game-changer. Here’s why:
- No oven required – Save precious space during holiday baking marathons (and stop fighting over oven time with the turkey!)
- Ready in under an hour – Perfect for last-minute dessert emergencies (we’ve all been there)
- Easy cleanup – One bowl, no water bath, no messy pie shield needed
- Small-batch perfection – Makes just enough for 4-6 people (no leftover pie staring you down for days)
The best part? That first bite of warm, spiced pie that tastes like it slow-baked for hours. Magic!
Ingredients for Air Fryer Pumpkin Pie
Grab these simple ingredients—you probably have most in your pantry right now! The key is using canned pumpkin puree (not pie filling)—that sweetened stuff will throw everything off. Here’s what you’ll need:
- 1 cup pumpkin puree (Libby’s is my go-to)
- 1/2 cup evaporated milk (whole milk works in a pinch)
- 1/3 cup sugar (or swap brown sugar for extra warmth)
- 1 large egg (room temp blends smoother)
- 1 tsp pumpkin pie spice (or make your own blend)
- 1/2 tsp cinnamon (because you can never have too much)
- 1/4 tsp salt (balances the sweetness perfectly)
- 1 unbaked 9-inch pie crust (homemade or store-bought—no shame!)
Pro tip: If your air fryer’s small, use a 7-inch crust—just reduce the filling by a third so it doesn’t bubble over!
Equipment You’ll Need
Alright, let’s gather your tools—this is the easy part! You’ll need your trusty air fryer (obviously), a medium mixing bowl, a whisk for getting that filling super smooth, and most importantly, a pie pan that actually fits inside your air fryer basket. Mine is a 7-inch aluminum tin that slides right in with a little wiggle room for air to circulate. Just double-check your basket size before you start—nobody wants a pie pan that’s stuck!
How to Make Air Fryer Pumpkin Pie
Okay, let’s get to the fun part—making magic happen in that air fryer! This process is so simple, you’ll wonder why you ever bothered with the oven. Just follow these steps, and you’ll have pie perfection in no time.
Step 1: Prepare the Filling
First things first—let’s make that dreamy pumpkin filling. In a medium bowl, whisk together the pumpkin puree, evaporated milk, sugar, egg, pumpkin pie spice, cinnamon, and salt until it’s silky smooth. No lumps allowed! I like to mix the dry ingredients first (sugar, spices, salt) before adding the wet stuff—it helps everything blend evenly. Taste a tiny bit (I always do!) and adjust spices if needed. Want more warmth? Add an extra pinch of cinnamon!
Step 2: Assemble the Pie
Now, grab your unbaked pie crust—whether it’s homemade or store-bought, we don’t judge here. Pour that gorgeous orange filling in, but stop when you’re about 1/4 inch from the top. Trust me, leaving this space prevents messy spills in your air fryer (learned that the hard way!). If you’ve got extra filling, bake it in ramekins for mini custards—no waste!
Step 3: Air Fry to Perfection
Slide that pie into your preheated air fryer (320°F is the sweet spot). Set the timer for 30 minutes, but peek at 25—air fryers vary wildly! The pie’s done when the edges look set but the center still jiggles slightly (like Jell-O, not soup). A toothpick should come out mostly clean with just a few moist crumbs. Let it cool completely—I know it’s hard to wait, but slicing too soon makes a gooey mess. The filling firms up beautifully as it cools!
Tips for the Best Air Fryer Pumpkin Pie
Want foolproof results? Here are my hard-earned tricks:
- Preheat your air fryer – That burst of hot air crisps the crust before the filling can make it soggy (game-changer!)
- Blind bake if you’re extra – For super-crisp crust, air fry it empty for 5 minutes at 350°F before adding filling
- Adjust spices as you go – Love ginger? Add an extra 1/4 tsp. Not a clove fan? Skip it!
- Use foil if edges brown too fast – Tear small strips to cover just the crust edges
Remember: All air fryers run differently—your perfect time might be 28 minutes or 37. Trust the jiggle test, not just the clock!
Serving Suggestions
Oh, the possibilities! This air fryer pumpkin pie is dreamy all on its own, but here’s how I love to dress it up:
- Classic: A giant dollop of freshly whipped cream (bonus points if you sweeten it with a touch of maple syrup)
- Decadent: Warm pie with a scoop of vanilla ice cream slowly melting over the top (that hot-cold contrast is everything)
- Grown-up twist: Dust with cinnamon and drizzle with bourbon caramel sauce
Each slice is generous enough to satisfy, but let’s be real—you might sneak seconds. I always do!
Storing and Reheating
Got leftovers? (Lucky you!) Cover the pie tightly with plastic wrap or foil and stash it in the fridge for up to 3 days. When you’re ready to enjoy it again, pop a slice in the air fryer at 300°F for 5 minutes—it’ll taste like it just came out of the oven! Just don’t overdo it, or the crust might get too crispy. Trust me, it’s the best way to bring that spiced pumpkin goodness back to life!
Air Fryer Pumpkin Pie Variations
Want to mix things up? Try these easy twists that still deliver that classic pumpkin pie magic:
- Dairy-free delight: Swap evaporated milk for full-fat coconut milk (the canned kind) – it adds the creamiest texture!
- Graham cracker crust: Use crushed grahams mixed with butter for a sweeter, crunchier base (just reduce sugar in filling slightly)
- Maple kiss: Replace half the sugar with pure maple syrup for autumnal depth
- Nutty topping: Sprinkle chopped pecans on pre-baked filling last 5 minutes for crunch
My personal favorite? The coconut milk version – it’s unreal how good it tastes!
Nutritional Information
Here’s the scoop on what’s in each slice (because we all like to know!):
- Calories: About 220 per slice
- Sugar: 18g (blame that delicious pumpkin magic)
- Protein: 4g (egg power!)
- Fat: 9g (butter makes it better, right?)
Note: Estimates vary based on ingredients used—your crust or spice tweaks might change things slightly. But hey, it’s pie… worth every bite!
FAQ About Air Fryer Pumpkin Pie
Got questions? I’ve got answers! Here are the most common things people ask me about this genius recipe:
Can I use fresh pumpkin instead of canned?
Absolutely! Roast and puree a sugar pumpkin (not carving pumpkins—too watery!). Just make sure it’s thick like canned puree—squeeze out excess moisture in a towel. But honestly? I keep canned pumpkin on hand for emergencies (and laziness).
How do I prevent burnt edges?
Two tricks: First, tent the crust edges with foil strips after 15 minutes. Second, lower your air fryer temp to 300°F if your model runs hot (some blast heat like a dragon!). A little browning is good, but we’re not making charcoal pie here.
Can I freeze air fryer pumpkin pie?
You bet! Cool completely, then wrap tightly in plastic + foil. Freeze up to 2 months. Thaw overnight in the fridge, then revive slices in the air fryer at 300°F for 5-7 minutes. Texture stays perfect—I’ve tested this for last-minute holiday miracles!
Why is my filling cracking?
Usually means it’s slightly overbaked or cooled too fast. Next time, pull it when the center still jiggles slightly—it keeps setting as it cools. But hey, cracks just mean more room for whipped cream!
Try this recipe and tag me with your pie pics—I love seeing your air fryer triumphs!
Print
Air Fryer Pumpkin Pie Ready in Just 30 Minutes
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
A quick and easy pumpkin pie made in an air fryer.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup evaporated milk
- 1/3 cup sugar
- 1 egg
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 unbaked pie crust
Instructions
- Preheat air fryer to 320°F.
- Mix pumpkin puree, evaporated milk, sugar, egg, pumpkin pie spice, cinnamon, and salt in a bowl.
- Pour filling into unbaked pie crust.
- Place pie in air fryer basket.
- Cook for 30-35 minutes or until center is set.
- Let cool before serving.
Notes
- Use store-bought or homemade pie crust.
- Check pie halfway through cooking.
- Adjust cooking time based on air fryer model.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Air Fryer
- Cuisine: American