If you love pumpkin pie but don’t have hours to spend in the kitchen, then this air fryer pumpkin pie recipe is for you! In less than half an hour, you can treat your family and friends to the quintessential flavors of autumn – creamy pumpkin custard kissed with warm spices like cinnamon, ginger and nutmeg.
Thanks to the air fryer, both the filling and crust come out tender and golden. Forget about waiting for the oven – your next favorite holiday dessert can be ready in a fraction of the time, with far less fuss. Learn how to make it now!
💖 Why You’ll Love This Recipe
Perfect Blend of Spices: This isn’t just a pumpkin pie; it’s a symphony of spices. Each bite offers a warm embrace of cinnamon, ginger, nutmeg, and cloves – the quintessential quartet for the ultimate autumnal treat.
These spices don’t just add flavor; they transport you to a cozy fall day, wrapped in a blanket of nostalgia and comfort. Moreover, spices like cinnamon and ginger have health benefits, making this treat a little bit of indulgence combined with a touch of wellness.
Healthier Option: Pumpkin is not just delicious; it’s also packed with vitamins, minerals, and fiber. By indulging in this pie, you’re not just treating your taste buds but also nourishing your body.
Ideal for Gatherings: Whether it’s a family dinner, a festive celebration, or a casual get-together, this air fryer pumpkin pie is sure to be a hit. It’s a classic dessert with a twist, something familiar yet excitingly new.
It serves as a great conversation piece and a way to impress your guests with your culinary creativity.
✨ Recipe Ingredients
To make this delicious air fryer pumpkin dessert you will need:
- 3 Eggs (large)
- 15oz (425g) Pure Pumpkin Puree
- 2 Refrigerated Pie Crusts
- 12oz (340g) Evaporated Milk
- 1/4 cup White Sugar
- 1/2 cup Brown Sugar
- 2 1/4 tablespoons All Purpose Flour
- 3/4 teaspoon Cinnamon (ground)
- 1/2 teaspoon Ginger (ground)
- 1/4 teaspoon Nutmeg (ground)
- 1/4 teaspoon Cloves (ground)
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow this easy air fryer pumpkin pie recipe:
Preparing The Pie Crust
Step 1
Preheat the air fryer to 300F (150C) for about 5-6 minutes. Then, place the pie crust into two 7 inch pie pans.
Step 2
Cut the excess crust, leaving approximately 3/4″ of crust around the edges. Fold the pie crust edges that remained inwards, and pinch the edges.
Step 3
Press aluminum foil over it (make sure it is pressed well). Fill it with rice or beans and bake for 10 minutes at 300F (150C).
Step 4
Remove the foil with the rice or beans. Use a form to prick the bottom of the pie crust (this will prevent it from puffing and rising).
Bake at 300F for 5-6 more minutes.
Making The Pie
Step 1
Add these ingredients to a mixing bowl: pumpkin puree, brown sugar, white sugar, evaporated milk, flour, cinnamon, ginger, nutmeg, cloves, and salt.
Use an electric mixer to combine them together.
Step 2
Place the batter in a container. Pour the batter into the pie plate (while the crust is in the air fryer). Do not overfill. Use half of the batter for each pie.
Step 3
Adjust the air fryer temperature to 350F (175C) and cook the pie for 18-20 minutes. The middle should be set.
Step 4
Place the pies on the counter for 1.5 hours. Then, place in the fridge for 2.5 hours to firm up.
That’s it! Enjoy this delicious air fryer pumpkin pie!
💡Tips
1. Pumpkin Puree
When choosing pumpkin puree for your air fryer pumpkin pie, it’s important to use 100% pure pumpkin puree rather than pumpkin pie filling. The latter often contains added sugars and spices, which can interfere with the balance of flavors in your recipe.
If you’re feeling adventurous, you can even make your own pumpkin puree at home. Simply roast a small, sweet pumpkin like a Sugar Pie variety, scoop out the flesh, and blend it until smooth. Homemade puree offers a fresher, more authentic pumpkin flavor.
2. Don’t Skip Blind Baking the Crust
Blind baking is an essential step for ensuring the pie crust turns out with just the right texture. It means pre-baking the crust before adding the filling. This extra effort yields a beautifully browned bottom and sides without compromising flakiness.
3. Sweetness
Brown sugar adds a wonderful depth of flavor, but don’t be afraid to customize the sweetness level. Try using honey for a floral touch, maple syrup for a hint of autumn, or even a mix of brown and white sugar for a balanced sweetness.
4. Cool Completely Before Refrigerating
Allow the baked pies to come to room temperature on the counter for 1-2 hours before chilling. This prevents cracks from forming on the surface. Place pies loosely covered with foil or a casserole lid in the fridge for at least 2 hours to finish setting. Do not cut into the pie until thoroughly chilled.
Variations
1. Caramel Pecan Swirl: Imagine swirls of molten caramel oozing through your creamy pumpkin filling, studded with crunchy pecans. Drizzle a few tablespoons of caramel sauce over the batter before baking, and sprinkle on a handful of chopped pecans.
2. Spiced Gingersnap Crust: Ditch the store-bought crust and whip up a ginger-laced wonder. Pulse gingersnap cookies and pecans in a food processor until fine, then mix with melted butter and press into the pie pan.
3. Maple Bacon Bourbon Blitz: Calling all adventurous palates! Swap the white sugar for maple syrup, infuse the evaporated milk with a splash of bourbon, and crumble crispy bacon over the filling before baking.
4. Chocolate Chip Surprise: Craving something a little more…decadent? Fold in a cup of mini chocolate chips to the batter! As the pie bakes, the chocolate chips will melt and disperse, creating pockets of gooey, melty chocolate heaven throughout the pumpkin filling. Every bite will be a delightful surprise!
5. Pumpkin Cheesecake Swirl: Forget choosing between cheesecake and pumpkin pie – have both! Layer half of the pumpkin filling in the crust, then dollop cheesecake batter on top. Swirl the two together with a knife, creating a mesmerizing marbled masterpiece. The creamy cheesecake will cut through the richness of the pumpkin, making each bite light and dreamy.
Keto / Low Carb Version
To make a keto and low carb version of this air fryer pumpkin pie, there are a few simple substitutions you can make:
Instead of the regular pie crust, use an almond flour or coconut flour crust. These nut and coconut-based crusts will be much lower in carbs.
Substitute the white and brown sugars with lower carb sweeteners like erythritol, monk fruit sweetener, or stevia. You can use these to taste while reducing the carb count.
Swap the all-purpose flour for almond flour, coconut flour or carb-free thickeners like xanthan gum. Use smaller amounts as these gluten-free flours tend to thicken more.
Everything else can stay the same – the eggs, pumpkin puree, spices, etc. With just a few simple swaps to key ingredients, you’ll have a tasty low carb pumpkin pie the whole family will love.
Gluten Free Version
To make a gluten free version of this air fryer pumpkin pie, there are a few simple substitutions to make:
Pie Crust– Instead of the refrigerated pie crusts which contain wheat/gluten, use a gluten free pie crust mix or make your own using gluten free flour such as rice flour, almond flour, or cassava flour. Follow package instructions for gluten free crust.
Flour- When making the pie filling, substitute the all-purpose flour called for in the recipe with a gluten free flour blend. You can find gluten free flour blends at most grocery stores or make your own by mixing rice flour, tapioca flour, potato starch etc. Use the same amount as all-purpose flour when substituting.
Storage
This air fryer pumpkin pie can be stored covered with plastic wrap in the refrigerator for up to 3 days. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
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If you liked my pumpkin pie in air fryer recipe, make sure to check out these great air fryer recipes as well:
Frequently Asked Questions
1. How do I know if the pie is fully cooked in the air fryer?
Check for doneness after 18-20 minutes. Insert a knife into the center of the pie. If it comes out clean, the pie is fully baked through. If there is wet batter on the knife, continue cooking for a few more minutes.
2. Can I substitute evaporated milk with something else?
While evaporated milk is ideal for its creamy texture and thickness, you can substitute it with equal amounts of regular milk mixed with 1/4 cup of heavy cream. However, expect a slightly thinner and less rich filling.
3. What if I don’t have ground ginger?
Ginger adds a delightful warm spice to the pie, but if you don’t have it, you can substitute with an equal amount of ground allspice or pumpkin spice blend.
4. Can I use fresh pumpkin instead of canned pumpkin puree?
It’s not recommended. Canned pumpkin puree has the right moisture content and produces a nice smooth texture. Fresh pumpkin is more watery and can make the pie too loose or wet.
That’s all there is to making my easy air fryer pumpkin pie recipe, perfect for fall and the holiday season! With just a handful of simple ingredients and less than 30 minutes, you can have a delicious, comforting pumpkin pie.
This innovative cooking method yields a tender flaky crust and velvety smooth filling studded with cozy spices. I hope you’ll give this quick and tasty pie a try. Be sure to visit the blog for even more air fryer recipes and let me know in the comments if you have any questions! I’d love to hear your feedback.
Air Fryer Pumpkin Pie
- 3 Eggs (large)
- 15 oz Pure Pumpkin Puree (425g)
- 2 Refrigerated Pie Crusts
- 12 oz Evaporated Milk (340g)
- 1/4 cup White Sugar
- 1/2 cup Brown Sugar
- 2 1/4 tablespoons All Purpose Flour
- 3/4 teaspoon Cinnamon (ground)
- 1/2 teaspoon Ginger (ground)
- 1/4 teaspoon Nutmeg (ground)
- 1/4 teaspoon Cloves (ground)
- 1/4 teaspoon Salt
- Preheat the air fryer to 300F (150C) for about 5-6 minutes. Then, place the pie crust into two 7 inch pie pans.
- Cut the excess crust, leaving approximately 3/4″ of crust around the edges.Fold the pie crust edges that remained inwards, and pinch the edges.
- Press aluminum foil over it (make sure it is pressed well). Fill it with rice or beans and bake for 10 minutes at 300F (150C).
- Remove the foil with the rice or beans. Use a form to prick the bottom of the pie crust (this will prevent it from puffing and rising).Bake at 300F for 5-6 more minutes.
- Add these ingredients to a mixing bowl: pumpkin puree, brown sugar, white sugar, evaporated milk, flour, cinnamon, ginger, nutmeg, singer, cloves, and salt.Use an electric mixer to combine them together.
- Place the batter in a container. Pour the batter into the pie plate (while the crust is in the air fryer). Do not overfill. Use half of the batter for each pie.
- Adjust the air fryer temperature to 350F (175C) and cook the pie for 18-20 minutes. The middle should be set.
- Place the pies on the counter for 1.5 hours. Then, place in the fridge for 2.5 hours to firm up.
