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Air Fryer Pumpkin Pie Recipe

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4.1 from 62 reviews

  • Author: Ava
  • Total Time: 2 hours 50 minutes
  • Yield: 2 small pies (7-8 inch)

Description

This Air Fryer Pumpkin Pie recipe offers a convenient and delicious way to create a classic autumn dessert using your air fryer. With a perfectly tender and flaky pie crust and a spiced pumpkin filling, this pie is baked to perfection at a controlled temperature for a creamy, flavorful treat. Ideal for fall holidays or any pumpkin craving, this recipe yields two small pies suitable for sharing or saving for later.

Ingredients

Pie Crust

  • Refrigerated Pie Pastry (for 2 pie bottoms, no tops needed)

Pumpkin Filling

  • 1 (15-ounce) can Pumpkin Puree (not pie filling/mix)
  • 1 (12-ounce) can Evaporated Milk
  • ½ cup Brown Sugar
  • ¼ cup White Sugar
  • 2 Tablespoons Flour
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Cloves
  • 3 Eggs

Instructions

  1. Preheat Air Fryer: Preheat your air fryer to 300° F for about 5 minutes to prepare for baking the crust.
  2. Prepare Pie Crust: Place the refrigerated pastry into a 7 or 8-inch pie pan. Trim any excess pastry so there is about 1 inch over the edge. Fold the edges under to create a thicker crust and press into a scalloped pattern by pinching and crimping all around.
  3. Blind Bake Setup: Press a sheet of tin foil over the pastry, making sure it covers every nook of the crust and extends beyond the edges. Fill the foil with beans, pie weights, or rice to hold the shape of the crust during baking.
  4. Blind Bake: Bake the crust in the air fryer at 300° F for 10 minutes. This partially cooks the crust to avoid sogginess once filled.
  5. Remove Weights and Continue Baking: Remove the tin foil with the weights. Prick the bottom of the crust about 10 times with a fork to prevent puffing. Bake again at 300° F for 5 more minutes to finish crisping the crust.
  6. Make Pumpkin Filling: While crust bakes, combine pumpkin puree, evaporated milk, brown sugar, white sugar, flour, cinnamon, nutmeg, ginger, salt, and cloves using a hand mixer until smooth. Then add eggs and mix thoroughly.
  7. Fill Pie Crust: Transfer the pumpkin batter into a pourable container like a liquid measuring cup. Leaving the crust in the air fryer, carefully pour the batter into the pie plate so it fills about ¼ inch from the top. Use no more than half the mixture per pie.
  8. Bake Pies: If your air fryer has a rack allowing two pies at once, bake both simultaneously; otherwise, bake one at a time. Increase the temperature to 350° F and bake for 20 minutes. The center should be just set and not jiggly. If needed, add 5-minute baking intervals until done.
  9. Cool at Room Temperature: Remove the air fryer basket and let pies cool at room temperature for about 1 hour, up to 2 hours. Do not remove pies from the basket to avoid handling hot pans.
  10. Chill to Set: Transfer the pies to the refrigerator and chill for at least 2 hours to allow the filling to firm up completely before serving.

Notes

  • Use pie weights, dry beans, or rice for blind baking to maintain crust shape.
  • Pricking the crust prevents puffing and ensures even baking.
  • Do not overfill the crust; leave space at the top to prevent overflow during baking.
  • Cooling first at room temperature and then chilling in the fridge ensures perfect texture and serving temperature.
  • If you don’t have two pie pans, bake pies one at a time.
  • You can use fresh pumpkin puree if desired, just ensure it’s well strained and thick.
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Air Frying
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/air-fryer-pumpkin-pie-recipe/