I’ve always had a soft spot for pumpkin pie, but waiting for it to bake in the oven sometimes tests my patience—especially when the aroma starts filling the kitchen. That’s why I decided to try it in my air fryer, and let me tell you, it was a total game-changer. The crust came out golden and flaky, and the filling had that cozy, spiced creaminess we all crave during fall. It’s the kind of recipe that feels both nostalgic and exciting at the same time.
The beauty of making pumpkin pie in the air fryer is how approachable it feels. No need to preheat the oven or fuss over uneven cooking. It’s quicker, efficient, and still delivers that classic flavor that makes everyone ask for seconds. I can honestly say this is one of those recipes that proves your air fryer isn’t just for savory dishes—it can handle dessert like a champ.
What You Need To Make This Recipe
Pumpkin purée: The heart of the pie, pumpkin purée provides that creamy texture and earthy sweetness. Make sure to use pure pumpkin purée, not pumpkin pie filling, since you’ll be adding your own spices.
Sweetened condensed milk: This ingredient keeps things simple by replacing sugar and cream in one go. It makes the filling smooth, rich, and just the right amount of sweet.
Eggs: Eggs bind the filling together and give it structure. Without them, you’d end up with a runny pie that wouldn’t hold its shape.
Pumpkin pie spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that gives pumpkin pie its signature flavor. You can also make your own mix if you prefer a more customized spice balance.
Vanilla extract: A splash of vanilla rounds out the flavors, giving the filling a subtle warmth and depth.
Pie crust: Store-bought or homemade, the crust provides that crisp and buttery contrast to the silky filling. If you’re using the air fryer, a pre-made crust is a handy shortcut.
Ingredients List
- 1 can (15 oz) pumpkin purée
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (9-inch) pie crust
How to Make Air Fryer Pumpkin Pie
Step 1: Prepare the crust
Fit your pie crust into a pie dish that’s small enough to fit inside your air fryer basket. Press it gently along the edges, trimming any excess if needed.
Step 2: Make the filling
In a large mixing bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth and well combined.
Step 3: Fill the crust
Pour the filling mixture into the prepared crust, smoothing out the top with a spatula to ensure even cooking.
Step 4: Air fry the pie
Place the pie carefully into your air fryer. Cook at 325°F (163°C) for 35–40 minutes, or until the center is just set and a toothpick comes out clean.
Step 5: Cool and serve
Let the pie cool completely before slicing. This helps the filling firm up. For an extra treat, top with whipped cream or a sprinkle of cinnamon before serving.
Tips for Making this Recipe
- Use a pie dish that’s safe for your air fryer and fits comfortably in the basket.
- Cover the crust edges with foil if you notice them browning too quickly.
- Let the pie cool fully before cutting—this ensures neat slices.
- If you want a stronger spice flavor, add an extra pinch of cinnamon or nutmeg.
- Store leftovers in the refrigerator for up to 4 days, covered tightly with plastic wrap.
FAQs
Can I use fresh pumpkin instead of canned purée?
Yes, just make sure it’s cooked and blended until completely smooth before using in the recipe.
Do I need to blind bake the crust first?
Not with the air fryer—the crust and filling cook beautifully together without that extra step.
Can I make this pie ahead of time?
Absolutely. It tastes even better the next day after chilling in the fridge.
What toppings go well with air fryer pumpkin pie?
Whipped cream, caramel drizzle, or even candied pecans make perfect finishing touches.
Can I freeze pumpkin pie?
Yes! Wrap it tightly and freeze for up to a month. Thaw overnight in the fridge before serving.