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Walnut-Crusted Air Fryer Keto Pumpkin Slices

Pumpkin or kabocha wedges brushed with a Dijon-egg wash, pressed into a spiced walnut crust, and air fried until the nuts are deep golden and the flesh is tender.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small sugar pie pumpkin or kabocha 2 to 3 lb, seeded, cut into 1/2-inch wedges, skin on
  • 1 cup raw walnuts crushed to coarse crumbs
  • 1 large egg
  • 1 tsp Dijon mustard
  • 2 tbsp avocado oil divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cinnamon
  • 1 tsp kosher salt divided, plus more to finish
  • 1/2 tsp black pepper
  • lemon wedges to finish

Equipment

  • Air fryer
  • Two bowls
  • Paper towels

Method
 

  1. Preheat the air fryer to 375°F for 5 minutes.
  2. Mix the walnuts with the smoked paprika, garlic powder, cinnamon, 1/2 tsp salt, and pepper. Separately whisk the egg, Dijon, 1 tbsp oil, and 1/2 tsp salt.
  3. Brush the wedges with the egg mixture on all cut surfaces, then press into the walnut crust and shake off the excess.
  4. Lightly oil the basket with the remaining oil. Arrange the wedges in a single layer with space and cook 8 minutes. Flip carefully and cook 6 to 8 minutes more, until the nuts are deep golden and a fork meets slight resistance.
  5. Salt lightly and serve with lemon.

Notes

Crush the walnuts fairly fine and use the egg wash generously, or the crust falls off.
Burnt nuts, raw pumpkin means the temp was too high or the slices too thick — drop to 360°F, keep to 1/2 inch.
Fresh walnuts only — old ones taste bitter.