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Air Fryer Pumpkin Pie With Cinnamon - Cozy Flavor, Faster Bake

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Pie crust: One 9-inch unbaked pie crust (store-bought or homemade), or two 5–6-inch crusts for mini pies.
  • Canned pumpkin puree: 1 3/4 cups (not pumpkin pie filling).
  • Sweetener: 1/2 cup granulated sugar + 1/4 cup brown sugar.
  • Eggs: 2 large, at room temperature.
  • Evaporated milk: 3/4 cup (or half-and-half for a richer texture).
  • Vanilla extract: 1 teaspoon.
  • Cinnamon: 2 teaspoons ground.
  • Additional spices (optional but recommended): 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves.
  • Salt: 1/4 teaspoon.
  • Egg wash (optional): 1 egg beaten with 1 teaspoon water for the crust rim.
  • For serving: Whipped cream and a light dusting of cinnamon.

Method
 

  1. Prep the air fryer: Preheat to 325°F (165°C) for 5 minutes. If your air fryer doesn’t preheat, let it run empty for a few minutes.
  2. Prepare the crust: Fit the pie crust into a 7–8-inch pie tin that fits your air fryer basket. Trim and crimp the edges. Prick the base lightly with a fork.
  3. Optional crust set: Brush the rim with egg wash. Air fry the empty crust for 5 minutes to firm it slightly. This helps prevent sogginess.
  4. Make the filling: In a bowl, whisk pumpkin, sugars, eggs, evaporated milk, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Don’t overmix—just combine.
  5. Fill the crust: Pour the filling into the crust, leaving about 1/4 inch from the top to prevent spills.
  6. Shield the edges: Wrap the crust rim with thin strips of foil to prevent over-browning. Or use a silicone pie shield if you have one.
  7. Air fry: Cook at 325°F (165°C) for 22–28 minutes for a 7–8-inch pie, or 14–18 minutes for mini pies. Rotate the pie halfway if your air fryer has hot spots.
  8. Check doneness: The center should jiggle slightly like Jell-O, not slosh. A toothpick 1 inch from the edge should come out clean.
  9. Cool completely: Transfer to a rack and cool for at least 2 hours. This sets the custard. Remove the foil shield after 10–15 minutes of cooling.
  10. Serve: Slice and top with whipped cream. Dust with a pinch of cinnamon for a simple finish.