Air Fryer Pumpkin Pie makes the classic homemade pie in your air fryer using refrigerated pie crust and easy ingredients! Cooks up to delicious perfection in just 35 minutes!
This Air Fryer Pumpkin Pie Recipe makes two smaller pies that have creamy pumpkin filling in a flaky pie crust! Top your slice with whipped cream before taking the first bite of this sweetly spiced Pumpkin Pie and you’ll quickly realize it HAS to become a delicious tradition that you make year after year!
Don’t have an Air Fryer yet? Or maybe you just like the traditional baked pie in the oven? Then check out my Impossible Pumpkin Pie or The Perfect Pumpkin Pie, both will be just as crowd-pleasing as this one!
Why This Recipe Works!
- Cooked In The Air Fryer! I love that cooking these pies in the Air Fryer frees up the oven! Especially when so many other recipes require the oven around the holidays!
- Two Smaller Pies! Perfect for smaller holiday gatherings with close friends and family! Especially for Friendsgiving!
- Choose Your Crust! Choose a refrigerated pie crust for quick convenience or go the extra mile with a homemade pie crust. The choice is yours!
- Easy To Enjoy All Year Round! Quick and easy enough to make that you can enjoy it any time that craving for warm Pumpkin Pie hits!
This easy-to-make Pumpkin Pie Recipe calls for pumpkin puree, evaporated milk, light brown sugar, granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, salt, ground cloves, and eggs. Be sure that when you’re grabbing the pumpkin puree from the grocery store that you don’t accidentally grab pumpkin pie filling.
Pumpkin pie filling actually comes with additional flavoring and spices, whereas pumpkin puree is just 100% pumpkin. This recipe then takes the pumpkin puree and adds in the fresh spices to get the best flavor!
After the pie filling is made you then pour it into the pie crusts! I chose to keep it simple and just picked up a refrigerated pie crust from the store. But feel free to make your favorite homemade pie crust to complement this pie filling!
Required Kitchen Tools
This is a recipe that will require a few things you may not have one hand, so make sure you have them before you get started.
- Air Fryer – Since this is an air fryer recipe, you’ll want to make sure you have one. We love our 5.8qt Cosori Air Fryer.
- 7-inch Pie Dish – You’ll actually need two of these! Regular 9 or 10-inch pie plates will be too big to fit in the air fryer, so this set is perfect!
- Pie Weights – Since the crust needs to blind bake (blind air fry) before adding the filling, you’ll need pie weights to make sure it doesn’t bubble up. If you have dried beans on hand, those work great too!
How To Make Air Fryer Pumpkin Pie
- Line the pie pans with the pastry, cutting off any excess. Then fold the edges under itself and pinch the pastry all the way around to crimp the edges.
- Press a sheet of aluminum foil into the pastry. Fill the tin foil with beans, pie weights, or rice to ensure that the crust retains its shape while it blind bakes.
- Air fry the crust alone. Afterward, remove the weighted tin foil and prick the bottom of the crust and continue to air fry the crust.
- Mix together the pumpkin puree, evaporated milk, brown sugar, white sugar, flour, cinnamon, nutmeg, ginger, salt, and cloves in a large bowl. Then add in the eggs.
- Pour the pumpkin pie filling into the pie plates, being careful not to overfill the crusts.
- Bake the pies together if you have room in the air fyrer or one at a time.
- Remove the basket from the air fryer and set it on a baking sheet, allow the pies to cool. Then transfer them from the basket to a wire rack to cool completely.
Frequently Asked Questions
How To Store
Store any of this leftover Pumpkin Pie loosely covered in the refrigerator. Enjoy the pie within 3 to 4 days!
Do I Have To Blind Bake This Crust?
The crust actually stays quite soft if it isn’t blind-baked. This method may take more effort but it’s totally worth it!
Can I Just Use Pumpkin Pie Spice In This Recipe?
Yes, you can! Just replace the cinnamon, nutmeg, ginger, and cloves with 2 teaspoons of pumpkin spice.
What Can I Substitute The Evaporated Milk For?
Instead of using evaporated milk, you can just use milk or cream. Just add a tablespoon of cornstarch if you choose to use either the milk or cream.
Do I Have To use Both White And Brown Sugar?
No, you don’t have to. You can choose to use all white sugar or all brown sugar. Just keep in mind it may change the flavor and texture of the pumpkin pie.
Can I Use Fresh Pumpkin In This Recipe?
It may slightly change the texture of the pie but you certainly can. I’m sure it’ll still be delicious!
This Air Fryer Pumpkin Pie has definitely earned a spot on my list of favorite pumpkin-flavored desserts! Check out what other great pumpkin desserts are on that list that you’ll love as much as this one!
- White Chocolate Pumpkin Cheesecake Tart – Gingersnap crust filled with a pumpkin white chocolate infused creamy cheese cake filling!
- Pumpkin Bundt Cake with Brown Sugar Icing – Pumpkin flavored bundt cake gets topped with a decadent brown sugar icing for a treat that’s overflowing with the warm flavors of fall!
- Delicious umpkin Chocolate Chip Poke Cake – Dense pumpkin spice cake is soaked in sweetened condensed milk, loaded with chocolate chips, and covered in fluffy cheesecake frosting!
- Simple Pumpkin No Bake Cookies – This recipe calls for instant pumpkin spice pudding mix, made in just 15 minutes!
- Easy Pumpkin Spice Snickerdoodles – Big, soft cookies get coated in a crisp pumpkin spice mixture!
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Air Fryer Pumpkin Pie
- 1 package refrigerated pie crust for 2 pie bottoms, no tops needed
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 3 large eggs
- Preheat the air fryer to 300°F for 5 minutes.
- Place the pastry into a 7 or 8-inch pie pan. Cut off any excess pastry (there should only be about 1 inch of pastry over the edge of the pie plate. Fold the edges of the pastry under itself to create a thicker crust along the edge. Then press into a scalloped pattern by pinching and crimping the pastry all the way around.
- Press a sheet of tin foil over the pastry – the tin foil should be pressed into every nook of the crust and make sure it is larger than the crust so it can easily be removed later. Fill the tin foil with beans, pie weights, or rice. (This is to make sure the pastry retains its shape while baking.)
- Blind bake/air fry the crust (this means there is no filling in it yet) for 10 minutes at 300°F.
- Then remove the tin foil containing the beans, weights, or rice. Prick the bottom of the crust with a fork about 10 times (this keeps it from puffing up too much) and air fry at 300°F for another 5 minutes.
- While the crust is baking, use a hand mixer to combine the pumpkin, evaporated milk, brown sugar, white sugar, flour, cinnamon, nutmeg, ginger, salt, cloves. Once your batter is combined, mix in the eggs.
- Transfer the batter into a smaller container that allows you to easily pour it, like a liquid measuring cup. Leave the crust in the air fryer while you carefully pour the pumpkin batter into the pie plate. (It will be too hot and difficult to move in and out of the air fryer.) You will use no more than half of the mixture in each pie. Do not overfill the crust. It should come about ¼ of an inch from the top of the crust.
- If you have a rack that allows you to cook both pies at the same time, you may get both of the pies ready to air fry, otherwise bake them one at a time.
- Set the air fryer temperature to 350°F and air fry the pie for 20 minutes. The middle should be just set, not jiggly. If it is jiggly, bake at 5 minute intervals until done.
- Cool the pies at room temperature for an hour, maximum 2 hours. (Just remove the basket from the air fryer and do not remove the pie(s) from the basket – it is too hot and difficult to move.)
- Then cool the pies in the fridge for at least 2 hours to firm up.
- How To Store: Store any of this leftover Pumpkin Pie loosely covered in the refrigerator. Enjoy the pie within 3-4 days!
- Do I Have To Blind Bake This Crust? Although some recipes say you didn’t need to blind bake the crust, it does not work at all. The crust stays really soft if not blind-baked and it was much better when we double-blind baked the crust. This method may take more effort but it’s totally worth it!
- Can I Just Use Pumpkin Pie Spice In This Recipe? Yes, you can! Just replace the cinnamon, nutmeg, ginger, and cloves with 2 teaspoons of pumpkin spice.
- What Can I Substitute The Evaporated Milk For? Instead of using evaporated milk, you can just use milk or cream. Just add a tablespoon of cornstarch if you choose to use either the milk or cream.
- Do I Have To use Both White And Brown Sugar? No, you don’t have to. You can choose to use all white sugar or all brown sugar. Just keep in mind it may change the flavor and texture of the pumpkin pie.
- Can I Use Fresh Pumpkin In This Recipe? It may slightly change the texture of the pie but you certainly can. I’m sure it’ll still be delicious