Servings: 4
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.
Nutrition
Calories: 329kcal | Carbohydrates: 45g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 217mg | Potassium: 253mg | Fiber: 3g | Sugar: 21g | Vitamin A: 9651IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 2mg
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