- 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
Air Fryer Pumpkin Pie
Servings 8 people
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!
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Calories: 436kcal | Carbohydrates: 57g | Protein: 9g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 446mg | Potassium: 339mg | Fiber: 3g | Sugar: 26g | Vitamin A: 8465IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 3mg
Find it online: www.sugarandsoul.co/air-fryer-pumpkin-pie/