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+ servings
A slice of pumpkin pie.

Air Fryer Pumpkin Pie

Course Dessert
Cuisine American
Air Fryer Pumpkin Pie is a delicious fall dessert. Quick to make and packed full of pumpkin spice flavor, your friends and family will love this easy to make dessert.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 16 servings


  • Air Fryer


  • 1 package refrigerated pie crust I recommend Pillsbury
  • 1 15oz can pure pumpkin puree
  • 1 12oz can evaporated milk
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 3 large eggs room temperature


Pie Crust

  • Preheat the air fryer to 300 degrees for about 5 minutes. Place pie crust into two 7" or 8" pie pans. Cut off any excess crust, leaving approximately 1" of crust around the edges. Fold the remaining pie crust edges in toward the pie, and pinch or crimp the edges to create a decorative look.
  • Press a sheet of aluminum foil over the pastry - the aluminum 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 foil with beans, pie weights, or rice. Blind bake the crust for 10 minutes at 300 degrees.
  • Remove the the foil containing the beans, weights, or rice. Prick the bottom of the crust with a fork about 10 times to help keep the crust from puffing up. Bake at 300 for another 5 minutes. 


  • While the crust is baking, use an electric mixer to combine the pumpkin, evaporated milk, brown sugar, white sugar, flour, cinnamon, nutmeg, ginger, salt, cloves. Once the batter is combined, mix in eggs until combined, but do not over mix.
  • Transfer the batter into a container that allows you to easily pour from it, such as a liquid measuring cup. Leave the crust in the air fryer while you carefully pour the pumpkin batter into the pie plate. 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 an air fryer with 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 degrees and bake the pie for 20 minutes. The middle should be just set, and not move when slightly shaken.  If the center still has a liquid or moveable texture, bake at additional 5 minute intervals until done. 
  • Cool the pies at room temperature for an hour, maximum 2 hours. Simply remove the basket from the air fryer, the pie can sit in the air fryer basket while it cools, this may be easier than removing the hot pie from the air fryer basket.
    Cool the pies in the fridge for at least 2 hours to firm up. Store loosely covered in refrigerator for 3-4 days.


  • This recipe makes two pies. Some air fryers have a removable rack that will give you the space needed to make both at the same time. If you do not have this type of air fryer, no worries, just make one pie at a time
  • Blind Baking: While many recipes say you can skip the blind baking, you will truly get the best results by blind baking the crust. This will give you a light and flakey crust, instead of a possibly chewy crust.
  • Make sure you use canned pumpkin puree and NOT pumpkin pie filling. The two products look very similar on store shelves, so double check that you have pure pumpkin puree, with no other ingredients added.


Calories: 182kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 201mg | Potassium: 52mg | Fiber: 1g | Sugar: 10g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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