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Air Fryer Pumpkin Spice Wedges with Maple Cream Dip

Sugar pumpkin wedges tossed with brown sugar and pumpkin pie spice and air fried until the edges caramelise, served with a maple cream dip.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the wedges
  • 1 small sugar pumpkin 2 to 3 lb, seeded, cut into 1-inch wedges
  • 1.5 tbsp neutral oil
  • 1 tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • cayenne or smoked paprika a pinch, optional
For the maple cream dip
  • 1/2 cup sour cream or full-fat Greek yogurt
  • 2-3 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • salt a pinch
  • 1/2 orange zested, optional

Equipment

  • Air fryer
  • Chef's knife
  • Small bowl

Method
 

  1. Stabilise the pumpkin, halve it, scoop the seeds, and slice into 1-inch wedges. Leave the skin on.
  2. Toss the wedges with the oil first, then the brown sugar whisked with the spices, salt, and pepper.
  3. Preheat to 380°F. Cook in a single layer 14 to 18 minutes, flipping halfway, until the edges caramelise and a fork slides in with slight resistance.
  4. Stir the maple cream ingredients and serve alongside.

Notes

The skin softens as it cooks and adds texture; peel it only if you'd rather.
Oil first so the spice mix sticks to every surface.
Thicker wedges stay tender inside while the edges crisp.