Pumpkin Pie in the Air Fryer
Air fryer pumpkin pie is a small, 6-inch pie with a smooth, spiced custard filling that bakes in about 38 minutes, without turning on the oven. It is a good fit for a smaller Thanksgiving table, a weeknight in October, or a kitchen where the oven is already full. You can also warm leftover slices and make mini pies.
- Temperature
- 320°F160 °C
- Total time
- 2:53hrs
- Prep time
- 15min
- Servings
- 6
- Per serving
- 210kcal
Why the air fryer works for pumpkin pie
Pumpkin pie is a baked custard: eggs and milk set around the pumpkin purée as the filling heats. It likes gentle, even heat, because high heat makes custard curdle and crack. An air fryer is a small convection oven, and at 320 °F it sets the filling steadily while the circulating air bakes the crust. Because the chamber is small, a 6-inch pie fills the space well and heats up quickly.
The pan matters. A 6-inch metal pie pan fits most 4–6 qt baskets and leaves room for airflow. A full 9-inch pie will not fit. The filling should be smooth and not too runny, and the pie should be taken out while the center still jiggles slightly. It firms up as it cools.
How to make pumpkin pie in the air fryer
Tap a time to start a timer.
- Line the pan Unroll the pie crust and cut a 9-inch round down to about 8 inches. Press it into a 6-inch pie pan, about 1¼ inches deep, trim the overhang and crimp the edge. Prick the bottom with a fork.
- Mix the filling Whisk the pumpkin, evaporated milk, egg, both sugars, pumpkin pie spice, salt and vanilla until smooth. The filling should be about 1¼ cups and fill the crust to just below the rim.
- Preheat Preheat the air fryer to 320 °F for . Pour the filling into the crust and carry the pan carefully to the basket with a foil sling or oven mitts.
- Shield the edge Cut a strip of foil and crimp it over the crust edge so it does not darken too fast. Make sure it is pressed firmly to the pan and cannot lift in the air flow.
- Bake Cook for , until the edge of the filling is set and the center still jiggles slightly like gelatin. A thermometer in the center should read about 175 °F.
- Cool Cool the pie in the pan on a wire rack for 1 hour at room temperature, then chill for 1 hour more. The filling sets completely as it cools. Serve with whipped cream.
Times and temperatures
| Pumpkin Pie | Temperature | Time |
|---|---|---|
| 6-inch pie with crust175 °F in the center | 320 °F (160 °C) | 38 min |
| Crustless, 6-inch pan | 320 °F (160 °C) | 25–28 min |
| Mini pies in muffin cups | 320 °F (160 °C) | 18–20 min |
| Reheating a slice | 300 °F (150 °C) | 3–4 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Use plain pumpkin purée. Canned pie filling already contains sugar and spices and changes the proportions.
- Pull it out early. The center should wobble slightly, like set gelatin. It finishes cooking while it cools.
- Chill before slicing. A full 2 hours of cooling gives clean slices and a creamy texture.
What to serve with pumpkin pie
Pumpkin pie is classic with whipped cream or a spoonful of vanilla ice cream. It rounds out a fall menu that includes turkey breast and sweet potatoes, and the Thanksgiving in the air fryer guide shows how to plan a whole holiday meal around the appliance. Roast the seeds from your pumpkin as a snack, using pumpkin seeds.
Storing and reheating
Keep the pie covered in the refrigerator for up to 4 days. Egg custard should not sit at room temperature for more than 2 hours. Slices can be warmed in the air fryer at 300 °F for 3–4 minutes. You can also freeze slices for up to 1 month, wrap them well and reheat from frozen for 6–8 minutes at 300 °F.
Variations
- Pumpkin pie bites: Cut pie dough into rounds, fill with 1 tbsp of the filling, seal and cook at 350 °F for 8–10 minutes.
- Gingersnap crust: Press a mixture of 1 cup gingersnap crumbs and 3 tbsp melted butter into the pan and bake the filling in it.
- Maple pumpkin pie: Replace the brown sugar with 3 tbsp maple syrup.
- Mini pies: Fill muffin-size silicone cups with crust and filling and bake for 18–20 minutes.
If it does not turn out right
- The crust is pale or soggy on the bottom
- Prick the crust well and bake on a preheated basket. A metal pan conducts heat better than glass, so use one if you can.
- The filling cracks on top
- It baked too hot or too long. Take it out while the center still wobbles, and let it cool slowly at room temperature.
- The crust edge burns
- Crimp a strip of foil around the rim from the start. Make sure it is secure, as loose foil can lift in the air flow.
Questions and answers
Can you bake pumpkin pie in an air fryer?
Yes, as long as the pie fits in the basket. A 6-inch pie pan works in most 4–6 qt air fryers and bakes in about 38 minutes at 320 °F.
How do I reheat pumpkin pie in the air fryer?
Warm a slice at 300 °F for 3–4 minutes, until it is just warm. Keep a close watch so the filling does not dry out. Chilled pie can also be served as is.
Can I cook a frozen pumpkin pie in the air fryer?
A small frozen pie in a foil pan that fits the basket can be baked at 300 °F for 25–30 minutes, covered with crimped foil on the edge. Check the center for a temperature of 175 °F.
How do I make a crustless pumpkin pie?
Grease a 6-inch pan, pour in the filling and bake at 320 °F for 25–28 minutes. The result is a smooth pumpkin custard.
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