Air Fryer Pumpkin Pie Recipe by Robin Fields

Air Fryer Pumpkin Pie Recipe by Robin Fields

There’s nothing like a classic! Now with your air fryer, dessert can bake even if the oven is full with dinner. Feel free to swap the ginger and cloves for 1 tablespoon of pumpkin pie spice if that’s what you have on hand. This smooth, spice-packed pie is the perfect addition to any fall meal.

Hands-on time: 10 minutes

Cook time: 25 minutes


CALORIES: 401 | FAT: 13g | SODIUM: 426mg | CARBOHYDRATES: 62g | FIBER: 3g | SUGAR: 44g | PROTEIN: 8g

Serves 6

  • 1 (15-ounce) can pumpkin purée
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (8") premade graham cracker pie crust

1. Preheat air fryer to 325°F.

2. In a large bowl, whisk together pumpkin purée, cinnamon, ginger, cloves, salt, egg, vanilla, and sweetened condensed milk until well combined. Pour mixture into pie crust.

3. Place pie in air fryer basket. Bake 25 minutes or until pie is lightly brown and firm, and a toothpick inserted into the center comes out clean. Chill in refrigerator until set, at least 2 hours, before serving.


When you’re grocery shopping, be sure to look for 100 percent pure pumpkin for this recipe. This isn’t the same as pumpkin pie filling, which you may also see on the shelf. Pumpkin pie filling has added spices and sugar and isn’t a direct swap in this recipe.

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