Description
A quick and delicious air fryer pumpkin pie with a creamy spiced filling and a golden buttery crust. Perfect for fall gatherings, Thanksgiving, or cozy nights in.
Ingredients
For the Filling:
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1 can (15 oz) pure pumpkin puree
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3/4 cup sweetened condensed milk
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2 large eggs
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon salt
For the Crust:
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1 pre-made pie crust (store-bought or homemade)
Instructions
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Prepare the Filling – In a mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
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Prepare the Crust – Roll out your pie crust and fit it into a 7-inch pie pan or air fryer-safe dish. Trim and crimp edges.
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Fill the Pie – Pour the pumpkin filling into the prepared crust without overfilling.
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Preheat the Air Fryer – Preheat to 320°F (160°C) for 5 minutes.
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Cook the Pie – Air fry for 25–30 minutes, or until the center is set and a toothpick comes out clean. If crust browns too quickly, cover edges with foil.
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Cool and Serve – Let pie cool on a wire rack before slicing.
Notes
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Use a 7-inch pie pan or any air fryer-safe dish that fits comfortably in your air fryer basket.
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If your crust edges brown too quickly, cover them loosely with foil halfway through cooking to prevent burning.
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Make sure all ingredients, especially eggs, are at room temperature for a smooth and creamy filling.
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Let the pie cool completely or at least 1 hour before slicing to allow the filling to fully set.
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Store leftovers covered in the refrigerator for up to 3 days. Reheat gently if desired.
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Experiment with add-ins like mini chocolate chips or chopped nuts stirred into the filling for extra texture and flavor.