Savor the cozy autumn flavors with this quick and effortless Air Fryer Pumpkin Pie. Ready in just 50 minutes, this delightful dessert delivers all the warmth and comfort of a traditional pumpkin pie while keeping things lighter at only 126 calories per serving.
The air fryer creates the perfect custard-like filling and golden crust, making it an ideal choice for small gatherings or when you’re short on oven space. Plus, with 2g of fiber and a boost of Vitamin A, you can enjoy this seasonal favorite without the guilt.
Fresh Air Fryer Pumpkin Pie Ingredients
- Pumpkin Puree (15 oz): Use pure pumpkin puree for best results and authentic flavor
- Coconut Milk (1/2 cup): Make sure to use only the thick, creamy part from the top of the can
- Eggs (3): Bring to room temperature for smoother blending
- Spices: All spice (1/8 tsp) and pumpkin pie spice (1 tbsp) create the perfect autumn flavor
- Salt (1/4 tsp): Enhances the overall flavor profile
- Maple Syrup (1/2 cup): Natural sweetener that adds depth to the pie
- Pre-made Pie Shell: Ensures convenient and quick preparation
Step-by-Step Instructions
- Mix the Filling: Combine all ingredients (except pie crust) in a bowl and whisk until perfectly smooth
- Fill the Crust: Pour your well-mixed pumpkin filling into the pre-made shell
- Initial Baking: Air fry at 325°F for 25 minutes for the perfect start
- Final Baking: Reduce temperature to 300°F and continue cooking for 20 minutes until center sets
- Cooling Process: Rest for 20 minutes at room temperature, then refrigerate for minimum 2 hours for best texture
Cooking Tips for Air Fryer Success
Using your air fryer for pumpkin pie might feel different at first, but it’s actually super simple! Keep the basket clean and dry before starting. When you pour the filling into the crust, fill it about 1/4 inch from the top to prevent spilling. The two-temperature method helps create that perfect, creamy texture – just like a traditional oven! Your pie is ready when a knife inserted 1 inch from the edge comes out clean.
Smart Substitutions
Can’t find some ingredients? No problem! You can swap the coconut milk with heavy cream or evaporated milk. If maple syrup isn’t your thing, brown sugar works great too. Making it dairy-free? Stick with the coconut milk – it adds amazing richness. Want to make your own crust? Go for it! Just pre-bake it for 10 minutes at 325°F before adding the filling.
Serving Your Pie
Let your pie cool completely – this helps it set up perfectly! Add a dollop of whipped cream (regular or coconut) on top. A light dusting of cinnamon or extra pumpkin pie spice makes it look amazing. Want to make it extra special? Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Storage Tips
Your pumpkin pie will stay fresh in the fridge for up to 4 days. Cover it loosely with foil or plastic wrap once it’s completely cool. Want to freeze it? Cut into slices, wrap each piece in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge when you’re ready to enjoy it again!
Air Fryer Pumpkin Pie
Equipment
- Air Fryer
Ingredients
- 15 oz pumpkin puree
- 1/2 cup full fat coconut milk the thick part at the top of the can
- 3 eggs
- 1/8 teaspoon all spice
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 1 pre-made pie shell
Instructions
- Whisk together all ingredients until smooth. (except pie crust)
- Pour the pumpkin pie mixture into the pre-made shell
- Air Fry the pumpkin pie at 325F/163C for 25 minutes. Then lower the temperature to to 300F/149C for 20 minutes or until the pie is set in the middle
- Let cool on the counter for 20 minutes, then cool in the refrigerator for at least 2 hours
