Air-Fried Pumpkin Pie: A Dream Come True?

Pumpkin pie is a popular dessert, especially during the holiday season. But what if you don't have enough oven space? This is where the air fryer comes in. Air fryers are a great alternative to ovens for baking pumpkin pies, saving time and energy. Not only that, but they can also produce pies with a crispy, golden crust and a creamy texture.

Pumpkin pie filling is a custard filling

To avoid this, a lower fan speed is recommended when using an air fryer. The "bake" setting is preferable to "air fry" as it has a slower fan speed. This will allow the pie to cook gently and avoid overcooking the top.

Custard-based fillings are wet and can lead to a soggy pie crust. To prevent this, blind baking the crust before adding the filling is essential. Blind baking involves pre-baking the crust without the filling to ensure it cooks through. This is especially important when using an air fryer, as they heat from the top.

Blind bake the crust first

Blind baking is when you bake an empty pie crust. In the case of pumpkin pie, blind-baking the crust before adding the filling is necessary to prevent the crust from becoming soggy. This is because pumpkin pie filling is a custard filling, which is wet and egg-rich.

To blind-bake the crust, first, roll out the crust and gently place it into a pie plate. You can use a pre-made pie crust or make your own from scratch. Trim 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.

Next, press a sheet of aluminum foil over the pastry, making sure it is pressed into every nook of the crust and is larger than the crust so it can be easily removed later. Fill the foil with pie weights, dried beans, or rice. This helps to weigh down the crust and prevent it from puffing up during baking.

Place the crust in the air fryer and bake at 300°F for about 10 minutes. Then, remove the foil and weights, and prick the bottom of the crust with a fork about 5-to-10 times to prevent it from puffing up. Bake the crust for an additional 2-5 minutes. The crust should look dry on the bottom and may need to be flattened with an oven mitt if it puffs up.

Once the blind-baked crust is ready, you can fill it with your pumpkin pie filling and continue with the rest of the recipe.

Use a lower temperature and the bake setting

Pumpkin pie is a custard pie, so it starts off as a liquid and then solidifies as it bakes. Getting it out of the air fryer at the right time is crucial for avoiding a runny or dried-out pie. The best way to do this is to gently shake the pie back and forth. If the centre of the pie wobbles just a tiny bit, it's ready to come out. If it sloshes around, it needs more time.

To avoid overcooking the pie, use a lower temperature and the "bake" setting instead of "air fry". The difference between these settings is the fan speed. Air frying triggers a much higher fan speed, while the "bake" setting is much slower. The pie will still bake faster than it would in a regular oven, but it shouldn't overcook on top.

Blind bake the crust

Set up your blind baking as you would normally. With the pie pastry fitted into a pie plate, line the pastry with parchment paper and fill it with pie weights. Place the crust in an air fryer heated to 350°F on the "bake" setting for about 10 minutes, or until the edges are taking on colour. Remove the weights by gathering the parchment paper edges. Prick the bottom crust five or six times with a fork and bake for another two minutes.

Reduce the temperature and bake the pie

Reduce the temperature to 325°F and leave it on the "bake" setting. Fill the blind-baked crust with your raw pumpkin pie filling. Bake the pie for five minutes at 325°F, then reduce the temperature to 300°F and continue to cook for another 10 to 20 minutes. The pie is done when the edges of the filling are just beginning to take on colour, and the centre is set with the slightest hint of a jiggle.

Cool the pie on a wire rack and enjoy it warm, at room temperature, or chilled.

Pumpkin pie is a classic holiday dessert

The great news is that you can bake a pumpkin pie in an air fryer, saving you precious oven space if you're cooking a feast. The air fryer is an indispensable tool for this, saving you time and energy, and keeping your kitchen cool.

The process is almost identical to baking in an oven, but with a few adjustments. You'll need to blind bake the crust first, pricking it with a fork and cooking it for around 10 minutes at 300-350°F. Then, you'll need to reduce the temperature to 325°F and fill the crust with your raw pumpkin pie filling. Bake this for around 20 minutes, and then lower the temperature again to 300°F for another 10-20 minutes. The pie is done when the edges of the filling start to turn colour and the centre is set with just a slight jiggle.

You can also warm up a slice of pumpkin pie in the air fryer, a great way to enjoy leftovers! Simply place the slice on a small piece of parchment paper in the air fryer, and heat at 380°F for 4-5 minutes.

You can use canned or fresh pumpkin puree

Pumpkin pie is a traditional holiday dessert, and you can use either canned or fresh pumpkin puree to make it. Canned pumpkin puree is convenient and has a very consistent texture, which is ideal for baking. If you're short on time, you can even use canned pumpkin pie filling. However, be sure to check the label carefully, as canned pumpkin puree and pumpkin pie filling look similar, but they are not the same product.

If you want to use fresh pumpkin puree, you can make it from scratch by cooking and pureeing pumpkin. Butternut squash or kabocha squash (Japanese pumpkin) are good options, as they result in a less watery puree, which is better for baking. Simply substitute the same amount of fresh puree for the canned in your recipe.

Whether you use canned or fresh pumpkin puree, the process of making a pumpkin pie in an air fryer is the same. The only difference is that the results may vary slightly in terms of texture and flavour.

Frequently asked questions