Air Fryer Pumpkin Pie

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5 from 3 votes

Try this quick and easy recipe for cooking a pumpkin pie in an air fryer.

Course: Air Fryer Recipes

Keyword: air fryer pumpkin pie

Servings: Slices

Calories: 105kcal

Author: Liana Green

Ingredients

Pastry*
Pumpkin Puree**
1 egg
50 g light brown sugar
50 ml double cream
1/2 tsp. vanilla extract
1/2 tsp. each of ground cinnamon ground ginger, and ground nutmeg

Instructions

If you are using a pastry case, you can go straight to preparing the pumpkin filling for the pie. If you use a ready-rolled pastry, roll it out to fit the size of your baking tin. Likewise, if you are making your own pastry from scratch, roll it out when it is ready and fit it into the tin.
To prepare the filling for the pumpkin pie, put the puree, egg, sugar, cream, vanilla extract and spices into a large mixing bowl. Whisk everything together until it is well combined. You can either do this by hand or with the use of an electric mixer.
Pour or spoon the pumpkin filling into the pastry case, filling nearly to the top. If you are using fresh pastry instead of a premade pastry case, you should blind-bake (prebake) the pastry in the air fryer before adding the pumpkin filling.
Transfer the pumpkin pie to the air fryer basket. Switch the air fryer on and cook at 180C for 18 to 20 minutes. The pie is ready when the filling is set, and the crust is golden brown.
Leave the pumpkin pie to cool before serving. Serve with some whipped cream and a sprinkle of cinnamon if desired.

Notes

*Pastry: I used a pastry case I bought from Sainsbury’s, but you can instead use a ready-rolled shortcrust pastry or make your own shortcrust pastry.
**Pumpkin Pie: I used 300g of pumpkin puree I made from the pumpkin I roasted in an air fryer. You can also use some premade pumpkin puree that can be found in most large supermarkets.

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