Homemade pumpkin pie gets even better when made in the air fryer! With a quick filling and store-bought crust, you can whip up the perfect fall dessert with ease. It bakes up tender on the inside with a crisp, golden crust.
Use a sheet of premade pie crust pie crust to line an 8-inch pie pan.
Place into the refrigerator for at least 20 minutes, while you prepare the pie filling.
Place the remaining ingredients into a mixing bowl and combine using a hand mixer or whisk.
Preheat air fryer to 390°F/ 195°C.
Remove the pie crust and pan from the refrigerator and lightly prick the base of the pie crust with a fork [Note 3].
Pour the pie filling into the pie crust-lined pie pan. If you have a draw-style air fryer, place the pan into the basket before carefully pouring the filling into the pie crust [Note 4].
Bake pumpkin pie in the air fryer 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 wobbly part 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).
Carefully remove the pie from the air fryer and allow to cool before serving.
Notes
Approximately half a 15 oz can of pumpkin puree.
Or substitute 2 teaspoons of pumpkin pie spice mix.
Only prick the surface of the pie crust, be careful not to go the whole way through to the pan.
Transfer the pie filling to a jug for easy pouring.