Air Fryer Pumpkin Pie

Air fryer pumpkin pie is a great option when you are preparing a holiday feast and just can’t find any more oven space. Made using premade pastry, this recipe is a breeze to put together. 

How to cook pumpkin pie in an air fryer

Pumpkin pie is the best traditional holiday dessert. It’s festive, easy to make, and always popular. This recipe can be made using canned or fresh pumpkin puree (or even canned pumpkin pie filling you really have to)!

Cooking a homemade pumpkin pie in an air fryer is a quick, convenient option, and you don’t have to worry about  taking up precious oven space if you are cooking a holiday feast!

For some more holiday recipes you can make without needing to use your oven, check out: air fryer turkey breast, air fryer Cornish hen, air fryer air fryer stuffing, or Instant Pot mashed potato. 

Scroll down for the printable card with step-by-step instruction for making this air fryer pumpkin pie recipe, or read on for all the details! 

Ingredients

Full ingredients list and quantities for all ingredients are given in the recipe card below. 

Pumpkin puree: So this may be kind of controversial, but I actually use squash for my pumpkin pie. The best are butternut squash or kabocha squash (a.k.a. Japanese Pumpkin – see it totally counts as a pumpkin!). Some of the other varieties of pumpkin (like sugar pumpkin/ pie pumpkin or Jack-o’-lantern pumpkin) result in more water puree, which is not ideal for baking. 

Feel free to substitute canned pumpkin puree in place of fresh (interesting fact: Libby’s canned pumpkin is actually a type of squash). You will need around half a 15oz can. 

You can also use canned pumpkin pie filling if you’re really pushed for time (and skip the other filling ingredients).

Pre-made pie dough: I don’t know about you, but I don’t usually make my pie crust from scratch. If you have a go-to recipe for pie crust then please go ahead and use that, but I will be using a premade rolled pie crust (normally Trader Joe’s). 

Pumpkin pie spice: Go figure! Either use your favorite store-bought pumpkin spice mix, or make your own from:

• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

You need around 2 teaspoons of spice in total. 

Cornstarch: This helps to thicken up the filling and make the texture of the pie just right.  

Heavy cream: Needed for that lovely creamy pumpkin filling and velvety texture. If you don’t have heavy cream you can make a substitute by using 2 tablespoons of melted butter, and slowly whisking in 6 tablespoons of milk. 

Egg: Egg is needed to set the pie so that you get those nice clean slices without it falling apart.  

Sugar: The recipe below uses a combination of soft brown sugar and granulated white sugar. You can substitute one for the other, or use another kind of granulated sugar like coconut sugar if you like.  

Salt: For baking I usually use kosher salt or fine ground sea salt. These will dissolve easily in the mixture, ensuring the pie is uniformly seasoned. 

How to make the BEST air fryer pumpkin pie

Step 1: Use a sheet of premade pie crust pie crust to line an 8-inch pie pan. You can press the edges into a scalloped pattern for decoration if you like. Place into the refrigerator for at least 20 minutes, while you prepare the pie filling.

Step 2: Place all the filling ingredients into a large bowl and mix using a hand mixer or whisk until thoroughly combined.

Step 3: Preheat air fryer to 390°F/ 195°C before constructing the pie. While it is preheating, remove the refrigerated pie crust from the refrigerator (keep it in its pan), and lightly prick the base of the pie crust with a fork. You just want to make light pricks in the pie crust, not go all the way through to the pan underneath.

Step 4: Pour the pie filling into the pie crust-lined pie pan. I have a draw-style air fryer, and I find it much easier to put the pie crust-lined pan into the air fryer first, and then pour the filling in using a measuring jug. Carefully push the air fryer draw closed so that the pie filling does not spill.

Step 5: Air fry the pumpkin pie at 390°F/ 195°C for 5 minutes. Then turn the temperature down to 320°F/ 160°C and air fry for a further 20-25 minutes.

The pumpkin pie is cooked when the filling is mostly set, with a slightly wobble in the center. You can use an instant read thermometer to check the temperature in the center to ensure it is between 165-175°F (74-80°C). If it needs a bit longer air fry for additional 2-3 minute intervals until done.

Step 6: Carefully remove the pie from the air fryer and allow to cool before serving. If you want to serve it warm, allow it to fully cool (so it can set), then warm it up again in the air fryer for around 5 minutes.

How long to cook pumpkin pie in the air fryer

The exact cook time will depend on a few factors including the exact size of your pie, thickness of your pie pan, and how powerful your air fryer is. 

When it is cooked it should have reached 165-175°F in the center, and will be mostly set. Give the pie pan a slight shake and check for a small wobble right in the middle of the pie around 1 inch in diameter. Cook for additional 3-4 minute intervals until it is cooked.  

Serving

I like to dust the top of the pie with either powdered sugar or cinnamon sugar, and then serve it the traditional way with a big dollop of fresh whipped cream. Delicious!

Storage

If you have any leftover pumpkin pie, store it in the refrigerator in an air tight container and use within 3 days. 

Air fryer pumpkin pie recipe card

You may also like:

• Air fryer peach cobber
• Air fryer brownies
• Air fryer banana muffins
• Air fryer quiche
• Air fryer blueberry cobbler

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