Air Fryer Pumpkin Pies

Air Fryer Pumpkin Pies

I rely on the visual cue more than the clock with air fryer pumpkin pies. The crust can brown before the custard fully sets, so the part I pay attention to is a dry-looking crust, a mostly set filling, and a center that still has a slight wobble instead of liquid movement.

This version makes two small pies with refrigerated pastry, so it is practical when you want a smaller dessert and do not want to heat the oven. Blind-baking helps protect the bottom crust, and a short chill after cooking gives the filling time to firm up for cleaner slices.

Ingredients for Air Fryer Pumpkin Pies

• 2 refrigerated pie crusts
• 1 cup pumpkin puree (240g), not pumpkin pie filling
• 3/4 cup evaporated milk (180g)
• 1/4 cup brown sugar (50g)
• 1/4 cup granulated sugar (50g)
• 2 large eggs
• 2 tablespoons all-purpose flour (16g)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• Whipped cream, for serving if desired

Use small pie dishes, tart pans, or other oven-safe pans that fit in your air fryer basket with a little space around them. A shallow pan usually bakes more evenly than a deep one in the air fryer.

How to Make Pumpkin Pies in the Air Fryer

1. Prepare the crusts: Roll or press the refrigerated pastry into 2 small pie dishes or tart pans. Trim the edges as needed and crimp lightly if you like. Try to fit the crust neatly into the pans without thick folds, since bulky edges brown faster.
2. Preheat the air fryer: Preheat to 320°F to 325°F (160°C to 163°C). Starting with a preheated basket helps the crust set more evenly during the blind-bake.
3. Blind-bake the crusts: Dock the bottoms with a fork, or line them and use pie weights if your pastry tends to puff. Air fry at 320°F to 325°F (160°C to 163°C) for 6 to 10 minutes, until the bottoms look dry and the edges are just lightly golden. Start checking early because pie crust can brown quickly in the air fryer.
4. Mix the filling: Whisk together the pumpkin puree, evaporated milk, brown sugar, granulated sugar, eggs, flour, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Scrape the bowl well so you do not end up with flour or spice pockets in the filling.
5. Fill the crusts: Keep the blind-baked crusts in their pans and carefully pour in the filling, dividing it evenly. Stop just below the rim so the custard has a little room to puff as it cooks.
6. Air fry the pies: Return the pans to the basket in a single layer with space around them. Air fry at 320°F to 325°F (160°C to 163°C) for 12 to 18 minutes. Do not shake or flip. If your air fryer has a hot spot, rotate the pans once for more even browning.
7. Check for doneness: The pies are ready when the edges are set, the surface looks more matte than wet, and the center has a slight wobble but does not slosh when gently nudged. A knife or toothpick inserted near the edge should come out clean.
8. Add a little more time if needed: If the middle still looks loose, continue cooking in 2- to 4-minute bursts at the same temperature. I usually look for that just-set center and stop there, because overbaking is what leads to cracking and a drier filling.
9. Cool and chill: Let the pies cool at room temperature, then refrigerate for at least 1 to 2 hours before serving. The filling firms up as it chills, which makes slicing much easier.

Air Fryer Time and Temperature for Small Pumpkin Pies

A moderate temperature works better than high heat here. Use 320°F to 325°F (160°C to 163°C) so the crust can blind-bake and the custard can set without the top browning too fast.

Total air fryer time is usually about 18 to 28 minutes, including the blind-bake and final bake. Air fryer size, basket shape, pan depth, and heat intensity all affect timing, so start checking early and add time in short intervals instead of committing to one long bake.

How to Keep the Crust from Getting Soggy

Blind-baking is the main step that helps with the bottom crust. You do not need a full bake at that stage; you just want the bottom to look set and dry rather than raw.

If the pastry puffs, dock it well with a fork or use weights. I also find it helps to keep the crust in the pan when you add the filling, since the pan supports the pastry and makes the pies easier to move back into the basket.

How to Tell When Pumpkin Pie Is Done

The edges will set first while the center stays softer. That is normal. What you want is a slight jiggle in the middle, not a wet, liquid-looking center.

This is where the texture can go wrong in an air fryer. If you keep baking until the middle is completely firm in the basket, the custard can overcook as it cools. If it still looks loose, add only a few more minutes at a time and check again.

Ingredient Notes and Simple Swaps

Pumpkin pie spice can replace the individual spices if you want a shorter ingredient list. Use about 1 1/2 to 2 teaspoons, depending on how strong you like the spice.

If you use fresh pumpkin puree, drain it well first so extra moisture does not loosen the custard. Milk or heavy cream can work in place of evaporated milk, but the filling may set a little softer and usually benefits from extra chilling time.

How to Store and Serve Air Fryer Pumpkin Pies

Serve the pies chilled or lightly cool, with whipped cream if you like. Once cooled, cover and refrigerate for up to 3 to 4 days.

Because the filling is custard-based, these should stay cold. They are best eaten chilled rather than reheated. If you do warm a slice briefly, expect the crust to soften rather than stay crisp.

More Air Fryer Pumpkin Desserts

If you want another pumpkin-forward treat, try these air fryer pumpkin fritters.

For a different pumpkin dessert, you might also like these air fryer pumpkin spice donuts.

If bite-size treats sound better, these air fryer pumpkin donut holes are another easy option.

Nutrition

Approximate nutrition per serving, based on 4 servings total and not including whipped cream: 310 calories, 6g protein, 15g fat, 39g carbohydrates.

Approximate nutrition per 100g: 260 calories, 5g protein, 12g fat, 32g carbohydrates.

Nutrition is an estimate and will vary with the brand of pie crust and the size of your pans.