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Air fryer pumpkin pie with a flaky golden pie crust, smooth creamy pumpkin filling, whipped cream, and a sprinkle of pumpkin pie spice, served as a classic fall dessert.
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Air Fryer Pumpkin Pie - Classic Flavor, Faster Bake

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 8 servings

Ingredients

  • Pie crust: 1 unbaked 6- to 7-inch pie crust (store-bought or homemade). A press-in graham cracker crust also works.
  • Pumpkin puree: 1 cup (not pumpkin pie filling).
  • Brown sugar: 1/3 cup, packed.
  • Granulated sugar: 2 tablespoons.
  • Eggs: 2 large, at room temperature.
  • Evaporated milk or half-and-half: 2/3 cup.
  • Vanilla extract: 1 teaspoon.
  • Pumpkin pie spice: 1 1/2 teaspoons (or use 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves).
  • Salt: 1/4 teaspoon.
  • Optional garnish: Whipped cream, a pinch of cinnamon, or candied pecans.
  • Equipment: Air fryer with at least a 6-inch clearance, 6- or 7-inch pie tin, foil, and a small baking sheet or air fryer sling if needed.

Instructions

  • Prep the air fryer: Preheat to 325°F (165°C) for 5 minutes. If your air fryer doesn’t preheat, run it empty for 5 minutes.
  • Prepare the crust: Fit the pie crust into a 6- or 7-inch pie tin. Crimp edges and chill in the fridge while you make the filling. Prick the bottom lightly with a fork if using traditional pastry crust.
  • Mix the filling: In a bowl, whisk pumpkin puree, brown sugar, granulated sugar, salt, and pumpkin pie spice until smooth. Add eggs and whisk until combined, then whisk in evaporated milk and vanilla. The mixture should be silky and pourable.
  • Shield the crust: To prevent over-browning, wrap a thin strip of foil around the crust edge, leaving the center open. You can also use a pie shield if it fits your tin.
  • Fill the pie: Pour the filling into the chilled crust, leaving about 1/8 inch from the top to prevent spills in the air fryer.
  • Air fry, part 1: Carefully place the pie in the basket. Air fry at 325°F (165°C) for 15 minutes to set the edges.
  • Rotate and continue: Rotate the pie 180 degrees for even cooking. Air fry another 10–15 minutes. Start checking at the 10-minute mark.
  • Check for doneness: The edges should be set, and the center should jiggle slightly like gelatin, not like liquid. If needed, continue in 3–4 minute bursts. If the top is browning too fast, tent loosely with foil.
  • Cool properly: Remove the pie and let it cool on a rack for at least 2 hours. This sets the custard and prevents a soggy texture.
  • Chill and serve: For the cleanest slices, chill for 2–4 hours. Serve with whipped cream and a dusting of cinnamon, if you like.