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This air fryer pumpkin pie is a hassle-free recipe that always yields the most decadent homemade pumpkin pie that checks all the right boxes. Plus, it saves oven space for when you need it the most!

A slice of pumpkin pie is topped with a swirled dollop of whipped cream.
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Just when you thought you knew everything the air fryer could do, bam! You get surprised once again!

As it turns out, on top of making perfectly cooked meats and veggies, the air fryer can also bake the most amazing pumpkin pie. It may seem strange, but trust me, the consistency turns out dreamy and decadent every single time.

One thing to note about this pumpkin pie recipe is that it yields two small pumpkin pies, about 7-inches in radius, as compared to traditionally baked 10-inch pie. These are usually known as “personal pie” dishes when you pick out the pan to cook it in.

With that being said, I can certainly eat an entire air fried pumpkin pie by myself, but I also do tend to share!

If you’re planning on a more intimate Thanksgiving dinner with just two or three people, this is a great recipe to try out. That way, none of your dessert goes to waste!

It’s also wonderful if you’re craving classic pumpkin pie and don’t feel like getting your oven preheated. These small pumpkin pies are such wonderful Fall-friendly treats that you’re going to love making over and over again!

Pumpkin pie batter is being poured into a baked pie crust.

Why You’ll Love This Air Fryer Pumpkin Pie

Pumpkin pie has age-old traditions that date back many generations. I still love my classic pumpkin pie made in the oven but with technological advances all different sorts of small appliances these days, making a pumpkin pie could not be easier!

Additionally, there always seems to be pumpkin pies made for 8-10 people. These little pumpkin pies are the perfect pies for small gatherings where you’re already stuffed from the main course and maybe just want a small slice of dessert. They’re also great because you won’t have to deal with a lot of leftover pumpkin pie because as much as we all love a slice of pie…it can get old after a week or two of eating the same thing!

Making this pumpkin pie in an air fryer is definitely new and unique as air fryers are the new hit small appliance. It’s a great way to free up oven space for the larger items. Heck, I made a turkey roast in my Instant Pot! The possibilities with small appliances these days are endless!

A slice of pie has been removed from the dish.

Ingredients for Air Fryer Pumpkin Pie

  • Pie pastry – Save yourself some time and just use store-bought.
  • Pumpkin puree – Make sure you’re using this and NOT pumpkin pie filling.
  • Evaporated milk – This cannot be substituted with anything else.
  • Sugars – You’ll need both brown and white sugar to achieve the perfect sweetness.
  • Flour – All-purpose flour should be used.
  • Spices – To create the best pumpkin spice flavor, use a medley of cinnamon, nutmeg, ginger, salt, and ground cloves.
  • Eggs – I like using free-range organic eggs.
A slice of pumpkin pie is placed on a white plate.

Tips for Success

  • Blind bake the pie crust first. I find that the crust stays quite soft if it is not blind-baked. It is more effort to do it this way but makes all the difference!
  • How do I know when my air fryer pumpkin pie is done? You’ll know your pie is baked and ready when the center is set. If the middle of the pie is still jiggly when the baking time is up, continue cooking in 5 minute intervals until it’s more firm.
Pinecones and forks are placed next to a white plate that contains a single slice of pumpkin pie.

Frequently Asked Questions

Can I just use pumpkin pie spice in this recipe?

Yes! Use 2 teaspoons of pumpkin spice to replace the cinnamon, nutmeg, ginger, and cloves in this recipe.

I don’t have any evaporated milk, is there something else I could use?

Yes, You may substitute milk or cream.  Just add 1 Tablespoon of cornstarch to the recipe as well.  

Do I need to use both brown and white sugar? 

No.  You may use all white sugar or all brown sugar. It will change the flavor and texture slightly but will still be delicious.

Can I use pumpkin pie filling instead of pumpkin puree?

In an absolute emergency situation, yes, you can. However, pie filling is already spiced and sweetened, so you’ll need to cut the majority of the sugars and spices out of this recipe, which greatly changes things. If you can help it, always use real pumpkin puree!

Could I use fresh pumpkin in this recipe? 

Yes, it will be a slightly different texture but I’m sure you’ll enjoy it.

A swirl of fluffy white whipped cream is on top of a slice of pumpkin pie.

How to Store Pumpkin Pie

In an airtight container in the fridge, this autumnal pie will stay fresh for about 3-4 days. Top it off with some whipped cream, and enjoy!

More Pumpkin Desserts

5 from 2 votes

Air Fryer Pumpkin Pie

The perfect pie for small gatherings or whenever you want that taste of Fall!
Prep Time: 10 minutes
Cook Time: 35 minutes
Cool time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 2 7-inch pies


  • Refrigerated pie pastry for 2 pie bottoms, no tops needed
  • 15 ounces (425 g) pumpkin puree
  • 12 ounces (340 ml) evaporated milk
  • ½ cup (110 g) brown sugar
  • ¼ cup (50 g) white sugar
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cloves
  • 3 eggs
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  • Preheat the air fryer to 300 °F (149 °C) for about 5 minutes.
  • Place the pastry into a 7 or 8-inch pie pan. Cut off any excess pastry (there should only be about 1 inch of pastry over the edge of the pie plate. Fold the edges of the pastry under itself to create a thicker crust along the edge. Then press into a scalloped pattern by pinching and crimping the pastry all the way around.
  • Press a sheet of tin foil over the pastry – the tin foil should be pressed into every nook of the crust and make sure it is larger than the crust so it can easily be removed later. Fill the tin foil with dry beans, pie weights, or rice. (This is to make sure the pastry retains its shape while baking.)
  • Blind bake the crust (this means there is no filling in it yet) for 10 minutes at 300 °F (149 °C)
  • Then remove the tin foil containing the beans, weights, or rice. Prick the bottom of the crust with a fork about 10 times (this keeps it from puffing up too much) and bake at 300 °F (149 °C) for another 5 minutes.
  • While the crust is baking, use a hand mixer to combine the pumpkin, evaporated milk, brown sugar, white sugar, flour, cinnamon, nutmeg, ginger, salt, cloves. Once your batter is combined, mix in eggs.
  • Transfer the batter into a smaller container that allows you to easily pour it, like a liquid measuring cup. Leave the crust in the air fryer while you carefully pour the pumpkin batter into the pie plate. (It will be too hot and difficult to move in and out of the air fryer.) You will use no more than half of the mixture in each pie. Do not overfill the crust. It should come about ¼ of an inch from the top of the crust.
  • If you have a rack that allows you to cook both pies at the same time, you may get both of the pies ready to bake, otherwise bake them one at a time.
  • Set the temperature to 350 °F (177 °C) and bake the pie for 20 minutes. The middle should be just set, not jiggly. If it is jiggly, bake at 5 minute intervals until done.
  • Cool the pies at room temperature for an hour, maximum 2 hours. (Just remove the basket from the air fryer and do not remove the pie(s) from the basket – it is too hot and difficult to move.)
  • Then cool the pies in the fridge for at least 2 hours to firm up.


Although some recipes say you didn’t need to blind bake the crust, it does not work at all. The bottom of the crust does not cook that way. It was much better when we double blind baked the crust.


Serving: 1pie, Calories: 737kcal, Carbohydrates: 121g, Protein: 23g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 295mg, Sodium: 883mg, Potassium: 1141mg, Fiber: 7g, Sugar: 103g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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