Servings: 8 slices
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.
Nutrition
Calories: 198kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 196mg | Potassium: 153mg | Fiber: 2g | Sugar: 15g | Vitamin A: 4872IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg
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