Oh my gosh, you have to try these air fryer pumpkin pie minis! I stumbled upon this idea last Thanksgiving when my oven was already packed with turkey and sides. Desperate times call for creative measures, right? These adorable little pies cook up perfectly in the air fryer – golden crust, creamy spiced filling, and just the right size for guilt-free indulgence. The best part? They’re ready in about 15 minutes flat. No more waiting hours for a whole pie to bake! Whether you’re making a quick dessert for yourself or need cute individual servings for a party, these mini pumpkin pies are about to become your new favorite trick.
Why You’ll Love These Air Fryer Pumpkin Pie Minis
Let me count the ways these little cuties will steal your heart! First off, they’re ridiculously quick – we’re talking dessert-ready faster than you can say “pumpkin spice latte.” No more babysitting the oven for hours. Second, they’re portion-perfect – no more wrestling with slicing messy wedges or feeling guilty about seconds (okay, maybe thirds).
Here’s why I’m obsessed:
- Perfect for gatherings – everyone gets their own adorable personal pie
- Air fryer magic means no soggy bottoms, just crisp golden crusts
- Easy to customize – top with whipped cream, nuts, or caramel drizzle
- Great for small batches when you’re craving just a taste of fall
Seriously, once you try these, you’ll wonder how you ever lived without them!
Ingredients for Air Fryer Pumpkin Pie Minis
Gather these simple ingredients – you probably have most in your pantry already! The key is using pure pumpkin puree (not pumpkin pie filling, which has added sugars and spices). Trust me, I learned that lesson the hard way one very disappointing Thanksgiving!
- 1 cup pumpkin puree (Libby’s works great, or homemade if you’re feeling fancy)
- 1/2 cup evaporated milk – that canned stuff gives the perfect creamy texture
- 1/4 cup packed brown sugar – dark brown adds the best molasses flavor
- 1 large egg – room temperature mixes in smoother
- 1 tsp pumpkin pie spice – or make your own blend if you’re extra like me
- 1/2 tsp vanilla extract – the good stuff, not imitation!
- 1/4 tsp salt – just a pinch to balance the sweetness
- 6 mini pie crusts – store-bought works wonders, but homemade if you have time
- Whipped cream (optional but highly encouraged for serving)
That’s it! Simple, right? Now let’s make some magic happen.
How to Make Air Fryer Pumpkin Pie Minis
Okay, let’s get these little beauties cooking! The process is so simple you’ll be amazed, but I’ve got some tricks to make sure they turn out perfect every time. Just follow these steps and you’ll have mini pumpkin pie magic in no time.
Step 1: Prepare the Filling
First things first – grab your favorite mixing bowl (mine’s the yellow one with the little chip on the rim). Combine the pumpkin puree, evaporated milk, brown sugar, egg, pumpkin pie spice, vanilla, and salt. Now here’s my secret – whisk it just until smooth. Overmixing can make the filling too airy, and we want that rich, velvety texture. No lumps allowed! The mixture should pour like thick pancake batter when it’s ready.
Step 2: Fill the Crusts
Now for the fun part! Line up your mini pie crusts – I use a muffin tin to keep them steady while filling. Pour the pumpkin mixture into each crust, leaving about 1/4 inch at the top. This space is crucial! I learned the hard way when my first batch bubbled over like mini pumpkin volcanoes in the air fryer. Not cute.
Step 3: Air Fry to Perfection
Preheat your air fryer to 320°F – yes, this step matters! Arrange the pies in the basket with some breathing room between them. They need space for the hot air to circulate properly. Cook for 12-15 minutes, but start checking at 10 minutes. You’ll know they’re done when the filling looks set but still slightly jiggly in the center (like Jell-O, not liquid). Let them cool completely before serving – the filling continues to set as they cool. Patience is hard, but worth it! For more general tips on air frying temperatures, check out this guide to air fryer temperatures.
Tips for Perfect Air Fryer Pumpkin Pie Minis
After making dozens (okay, maybe hundreds) of these little pies, I’ve learned all the tricks to pumpkin pie perfection! First – don’t skip preheating your air fryer. It makes all the difference for that golden crust. Second, resist the urge to overfill – that 1/4 inch space at the top isn’t just a suggestion, it’s your insurance policy against pumpkin lava eruptions!
Here are my can’t-live-without tips:
- Use room temperature ingredients – they blend smoother and bake more evenly
- Let pies cool completely before serving – they’ll slice cleaner and taste better
- Check early! Air fryers vary, and overcooked pumpkin pie is sad pie
- Store-bought crusts work wonderfully – no shame in this time-saving game
Follow these, and you’ll be the pumpkin pie mini master in no time!
Ingredient Substitutions & Notes
Ran out of evaporated milk? No problem! Coconut milk makes a fantastic dairy-free substitute – just use the canned full-fat kind for that same creamy texture. Want to get fancy? Try making your own pie crusts with a mix of butter and shortening for ultimate flakiness. If you’re in a real pinch, graham cracker crusts work too (though they’ll be crunchier). Just remember – always use pure pumpkin puree, NOT pie filling. That stuff’s already sweetened and spiced, and trust me, your pies will taste all wrong if you use it!
Serving Suggestions for Air Fryer Pumpkin Pie Minis
Now for the best part – dressing up these adorable little pies! My absolute favorite way is with a dollop of freshly whipped cream and a sprinkle of cinnamon – it’s like a cozy fall hug in every bite. But don’t stop there! Try a scoop of vanilla ice cream melting over the warm pie (heaven!), or drizzle with caramel sauce for extra indulgence. For a crunchy contrast, top with chopped pecans or walnuts. If you are looking for other great fall air fryer desserts, check out these air fryer pumpkin muffins. Honestly, they’re delicious plain too – no shame in keeping it simple!
Storage & Reheating Instructions
These little pies keep like a dream in the fridge! Just pop them in an airtight container (I usually stack them with parchment paper between layers) and they’ll stay fresh for up to 3 days. When that pumpkin craving hits again, here’s my trick: reheat them in the air fryer at 300°F for just 2-3 minutes until warm. You’ll swear they’re fresh from the oven! Cold leftovers straight from the fridge? Also delicious – the flavors actually deepen overnight. Just don’t try freezing them – the texture goes all weird, and nobody wants grainy pumpkin pie!
Nutritional Information
Just a quick note about what’s in these tasty little pies! Each mini pumpkin pie comes out to about 180 calories – not bad for such a satisfying treat, right? Keep in mind these numbers are estimates and might change depending on your exact ingredients. I always say – enjoy in moderation, but don’t feel guilty about that second one! For more context on nutritional estimates, you can consult resources on FDA nutrition labeling guidelines.
Frequently Asked Questions
I get asked about these air fryer pumpkin pie minis all the time – let me share the answers to the most common questions!
Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast and puree your own pumpkin if you’ve got the time – just make sure it’s the right kind (sugar pumpkins work best). But honestly? The canned stuff gives consistent results every time, and nobody will know the difference!
Can I freeze these mini pumpkin pies?
Here’s the truth – while you technically can freeze them, the texture changes and gets a bit grainy when thawed. They’re so quick to make fresh that I’d recommend enjoying them within a few days instead.
Why did my pie filling bubble over?
Oh honey, I’ve been there! You probably overfilled the crusts. Remember that 1/4 inch space at the top isn’t just for looks – it’s your safety margin against pumpkin lava disasters!
Can I make these without an air fryer?
Sure thing! Bake them in a 350°F oven for about 18-20 minutes instead. But trust me – the air fryer gives that perfect crispy crust you just can’t get otherwise!
Share Your Results!
I’d love to see your air fryer pumpkin pie minis! Did you add any fun toppings? Maybe you discovered a brilliant new trick? Drop a comment below or tag me on social media – nothing makes me happier than seeing your kitchen creations. Happy baking, friends!
Print
15-Minute Air Fryer Pumpkin Pie Minis – Irresistible Bliss
- Total Time: 25 minutes
- Yield: 6 mini pies 1x
- Diet: Vegetarian
Description
Make delicious mini pumpkin pies using your air fryer. These individual servings are perfect for portion control and easy serving.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup evaporated milk
- 1/4 cup brown sugar
- 1 egg
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 6 mini pie crusts (pre-made or homemade)
- Whipped cream (optional)
Instructions
- Preheat your air fryer to 320°F (160°C).
- In a bowl, mix pumpkin puree, evaporated milk, brown sugar, egg, pumpkin pie spice, vanilla extract, and salt until smooth.
- Fill each mini pie crust with the pumpkin mixture, leaving a little space at the top.
- Place the pies in the air fryer basket, leaving space between them.
- Air fry for 12-15 minutes until the filling is set.
- Let cool before serving. Top with whipped cream if desired.
Notes
- Use pre-made pie crusts for convenience.
- Check pies early to avoid overcooking.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: air fryer pumpkin pie mini, easy pumpkin pie, mini desserts