Air Fryer Pumpkin Pie: Classic Fall Dessert Made Easy
This air fryer pumpkin pie has everything you love about the classic Thanksgiving dessert, but in a quicker, smaller-batch version. The filling is smooth and warmly spiced, set inside a golden flaky crust that bakes up beautifully in the air fryer. Perfect for fall baking and holiday gatherings, it’s proof that air fryer recipes can handle even traditional favorites.
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Why You Will Love This Air Fryer Pumpkin Pie
- Smooth, creamy pumpkin filling that sets perfectly without cracks.
- A golden, flaky crust baked right in the air fryer.
- Smaller size makes it perfect for small gatherings or weeknight desserts.
- A cozy twist on traditional pumpkin pie recipes that’s ready faster than the oven.
Pro Tip: Pumpkin pie needs time to cool so the filling can fully set. Even though it’s tempting to slice right away, let the pie rest for at least two hours before serving.
Serving Ideas and Variations
Serve this air fryer pumpkin pie with a dollop of whipped cream or a sprinkle of cinnamon for a classic finish. For a twist, drizzle with caramel sauce or serve alongside a scoop of vanilla ice cream. You can also try variations:
- Use pumpkin pie spice in place of individual spices for a stronger flavor.
- Swap the crust for a graham cracker crust.
- Make two mini pies in smaller dishes to serve individually at holiday dinners.
More Air Fryer Pumpkin Recipes
- This air fryer pumpkin chocolate chip bread is golden on the outside, soft on the inside, and filled with melty chocolate chips in every slice. The warm spices blend with the rich pumpkin flavor to create a loaf that feels cozy, indulgent, and perfect for fall. Serve it for breakfast, as a snack, or as dessert; this bread brings comfort with every bite.
- These golden air fryer pumpkin fritters are coated in cinnamon sugar and filled with a soft, spiced pumpkin center. Each one is sweet, warm, and perfectly balanced between crisp edges and fluffy middle. They’re the kind of dessert that feels instantly comforting and festive, with flavors that bring fall to life in the most delicious way.
- These mini air fryer pumpkin pies are a fun and festive way to enjoy a classic fall dessert. Each ramekin holds a flaky crust and creamy pumpkin filling topped with whipped cream, creating a perfectly portioned pie that feels both elegant and cozy. They’re sweet, spiced, and satisfying, making them an irresistible addition to any holiday spread.
- Rich, creamy, and beautifully spiced, this air fryer pumpkin cheesecake is a dessert that looks as impressive as it tastes. The buttery graham cracker crust holds a velvety filling that combines the tang of cream cheese with the sweetness of pumpkin. Each slice feels indulgent and festive, making it the perfect centerpiece for fall gatherings and holiday celebrations.
If you try this air fryer pumpkin pie, let me know how it turned out! Leave a comment and a star rating below so others can see your feedback. And if you’re looking for more easy pumpkin desserts and fall baking recipes, don’t miss my other air fryer pumpkin favorites for the season.
Equipment
- Air fryer-safe pie dish (7–8 inch)
Ingredients
- 1 refrigerated pie crust store-bought or homemade
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup granulated sugar
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Line an air fryer-safe pie dish with the pie crust, trimming any excess to fit neatly inside.
- In a large bowl, whisk together pumpkin puree, eggs, sugar, evaporated milk, vanilla, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
- Pour the filling into the prepared crust. Carefully place the pie dish into the air fryer basket.
- Air fry at 325℉ for 25-30 minutes, or until the filling is set but still has a slight jiggle in the center.
- Allow the pie to cool completely at room temperature before slicing. Serve with whipped cream if desired.
Notes
- If the crust edges begin to brown too quickly, loosely cover the pie with foil after the first 15 minutes.
- Pumpkin pie is best served after chilling for a few hours. This helps the filling fully set for clean slices.
- Store leftovers covered in the refrigerator for up to 4 days.
