Mini Air Fryer Pumpkin Pies: Simple, Festive, and Ready in Minutes
These mini air fryer pumpkin pies are the perfect way to enjoy a classic fall dessert in individual portions. Baked in ramekins with a flaky crust and a smooth, spiced pumpkin filling, they’re simple to prepare yet elegant enough for any holiday table. The air fryer makes them quick and reliable, so you can have easy pumpkin desserts ready without needing to turn on the oven.
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Why You Will Love This Recipe
- These mini pumpkin pies are baked in individual ramekins, so there is no need for slicing, and each person gets their own portion.
- The filling is smooth, creamy, and spiced with cinnamon, ginger, and nutmeg, making every bite taste like the essence of fall.
- The air fryer cooks the pies quickly and evenly, which makes this recipe perfect for small batches.
- Serving mini pies feels festive and special, whether for a holiday table or a cozy weekend treat.
Pro Tip: Use standard 6- to 8-ounce ramekins for the best results. Smaller dishes may cook faster, while larger ones may need an extra minute or two. To check doneness, give the center a gentle shake. It should be mostly set with just a slight jiggle. The pies will continue to firm up as they cool.
Serving Ideas and Variations
These mini pumpkin pies are a delight with just whipped cream on top, but you can dress them up with:
- A sprinkle of cinnamon, nutmeg, or pumpkin pie spice before serving.
- A drizzle of caramel or maple syrup for extra sweetness.
- Chopped pecans or candied walnuts for added crunch.
- Making them crustless for a lighter custard-style dessert baked in the ramekins.
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.
- This air fryer pumpkin pie delivers everything you love about the classic holiday dessert in a smaller, cozier version. The creamy pumpkin filling is smooth and spiced just right, while the flaky crust bakes up golden and crisp. Served with a swirl of whipped cream, it’s the kind of pie that instantly feels like fall and belongs at every holiday table.
- 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 these mini air fryer pumpkin pies, I’d love to know what you think! Leave a comment and a star rating below to share your feedback. And if you’re looking for more air fryer recipes, easy pumpkin desserts, and fall baking recipes, be sure to check out my other cozy pumpkin creations.
Equipment
- 4 ramekins (6–8 oz)
Ingredients
- 1 refrigerated pie crust store-bought or homemade
- 1 cup canned pumpkin puree
- 1 large egg
- ⅓ cup granulated sugar
- ⅓ cup evaporated milk
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch salt
- Whipped cream for topping
Instructions
- Unroll the pie crust and cut circles to fit 4 small ramekins. Press the crust into the bottoms and sides of the ramekins.
- In a medium bowl, whisk pumpkin puree, egg, sugar, evaporated milk, vanilla, cinnamon, ginger, nutmeg, and salt until smooth. Divide the mixture evenly between ramekins.
- Place ramekins in the air fryer basket and cook at 325℉ for 18-20 minutes, or until the filling is set but slightly jiggles in the center.
- Allow pies to cool before topping with whipped cream. Serve straight from the ramekins for easy, individual desserts.
Notes
- Ramekin size may affect cook time. Smaller ramekins may need a minute less, while larger ones may need slightly more.
- For extra flavor, sprinkle a little cinnamon or nutmeg over the whipped cream before serving.
- Pies can be baked ahead and stored in the refrigerator for up to 3 days. Serve chilled or let come to room temperature before topping with cream.
