Air-Fried Pumpkin Pie: A Quick, Easy Fall Treat

Pumpkin pie is a classic dessert, especially around the holidays, and it turns out you can make it in an air fryer! This method is perfect if you're short on oven space or want to keep your kitchen cool while cooking. The process is almost identical to baking a pumpkin pie in the oven, but there are a few things to keep in mind to ensure your pie turns out perfectly.

Choosing the right pie crust

The first step to making a pumpkin pie in an air fryer is to prepare the crust. You can choose to make your own pie crust from scratch or opt for a pre-made one. Here are some factors to consider when choosing the right pie crust for your air fryer pumpkin pie:

Pre-made vs. Homemade Pie Crust

Using a pre-made pie crust is a convenient option, especially if you want to save time and effort. Pre-made pie crusts are readily available in the refrigerated section of most grocery stores. Look for well-known brands like Pillsbury, which is recommended by many home cooks.

On the other hand, making your own pie crust allows you to customise the ingredients and create a unique flavour profile for your pumpkin pie. If you're an experienced baker or simply enjoy the process of making everything from scratch, a homemade pie crust may be the way to go.

Type of Pie Crust

There are different types of pie crusts to choose from, each with its own unique characteristics:

• Refrigerated Pie Crust: This type of pie crust is typically found in the refrigerated section of grocery stores. It is made with a combination of flour, fat (such as butter or shortening), and water. It is convenient and easy to work with, making it a popular choice for many bakers.
• Graham Cracker Crust: Graham cracker crust is a sweet and crumbly alternative to traditional pie crusts. It is typically used for no-bake pies or pies that require a shorter baking time. This type of crust is often used for mini pies or individual servings.
• Crescent Roll Dough: Using crescent roll dough is a creative way to make a unique pie crust. It offers a flaky and buttery texture that pairs well with the pumpkin pie filling. This option is perfect if you want to make hand pies or smaller, bite-sized pies.

Blind Baking the Pie Crust

Blind baking refers to the process of baking an empty pie crust before filling it. This step is particularly important when making a pumpkin pie in an air fryer because the bottom of the crust may not cook completely without it. Here's how you can blind bake your pie crust:

• Roll out the pie crust and place it into a pie plate, usually a 7" or 8" round pie plate.
• Trim off any excess pie crust, leaving about 1" of crust around the edges.
• Fold the edges of the crust under to create a thicker edge. You can also press the edges into a decorative pattern, such as a scalloped design.
• Cover the pie crust with aluminium foil, ensuring that the foil is pressed into all the nooks and crannies of the crust. The foil should be taller than the crust for easy removal later.
• Fill the foil with pie weights, dried beans, or rice to help the crust retain its shape during baking.
• Place the crust in the preheated air fryer at 300°F for about 10 minutes.
• Remove the foil and weights, then prick the bottom of the crust with a fork about 10 times to prevent it from puffing up during the rest of the baking process.
• Bake the crust for an additional 5 minutes at 300°F.

By choosing the right pie crust and following the blind baking process, you'll be well on your way to making a delicious air fryer pumpkin pie. Remember to adjust the baking time and temperature according to your specific air fryer model and always ensure that your pie pans fit properly before starting.

Pumpkin puree vs pumpkin pie filling

Pumpkin puree and pumpkin pie filling are two popular ingredients used in fall baking. Although they look similar, they have distinct differences that can greatly impact your culinary creations. Here are the key differences between the two:

Ingredients

Pumpkin puree is made from cooked and mashed pumpkin, with no added sugars or spices. It is simply pure pumpkin, with a versatile flavour that can be used in both sweet and savoury dishes. Pumpkin pie filling, on the other hand, is a pre-made mixture that includes sugar, spices like cinnamon, nutmeg, and ginger, and thickeners. This makes it ideal for quickly making a delicious pumpkin pie, but it may not be as versatile for other recipes.

Labels

Canned pumpkin puree will typically be labelled as 100% pure pumpkin, pumpkin puree, or just pumpkin. Pumpkin pie filling, on the other hand, will be labelled as pumpkin pie mix or pumpkin pie filling. Be sure to check the labels carefully to ensure you are using the correct product for your recipe.

Flavour

Pumpkin puree has a slightly sweet and earthy taste, similar to a mild, unseasoned sweet potato. Pumpkin pie filling, on the other hand, is sweeter and has the classic fall flavours of cinnamon, nutmeg, and ginger.

Texture

The consistency of pumpkin puree is smooth and velvety, while pumpkin pie filling is thick and custard-like.

Applications

Pumpkin puree can be used in a variety of sweet and savoury recipes, from pumpkin muffins to pumpkin ravioli. Pumpkin pie filling, however, is best suited for pumpkin pies or other sweet desserts.

Using the Products

When it comes to using these products in your baking, pumpkin puree provides a wider berth for creativity. You can season it and tweak your pie recipe exactly to your taste. Pumpkin pie filling, on the other hand, can be less flexible. While the common spices like nutmeg, cinnamon, and cloves are great for pumpkin pies, you may not want to use them in a savoury pumpkin soup.

Additionally, if you are short on time, pumpkin pie filling can be a convenient option as it is already pre-seasoned and ready to go. However, if you prefer to customise your recipe, pumpkin puree may be the better choice.

Blind baking the crust

Blind baking is an important step in making a pumpkin pie in an air fryer. It ensures that the crust is cooked thoroughly and helps to create a light and flaky texture. Here is a detailed guide on how to blind-bake the crust for your air fryer pumpkin pie:

Firstly, roll out your pre-made pie crust and gently place it into a 7" or 8" round pie plate. You can use a pre-made pie crust, such as Pillsbury Pie Crust, or make your own from scratch. Trim any excess pie crust, leaving approximately 1" of crust around the edges. Fold the remaining pie crust edges in towards the pie and pinch or crimp the edges to create a decorative pattern. This thicker edge will help the crust hold its shape during blind baking.

Next, cover the pie crust with a sheet of aluminium foil, ensuring that the foil is pressed firmly into all the nooks of the crust. Make sure the foil is taller than the crust, as it will be easier to remove later. Fill the foil with pie weights, dried beans, or rice. This step is crucial as it helps weigh down the crust, preventing it from puffing up or losing its shape during baking.

Now, preheat your air fryer to 300°F and place the pie crust inside for blind baking. Bake the crust for 10 minutes at this temperature. After 10 minutes, carefully remove the foil along with the weights, beans, or rice. This can be a bit tricky, as the crust and its contents will be hot.

Once the foil and weights are removed, use a fork to prick the bottom of the crust about 10 times. This step helps to prevent the crust from puffing up further during the rest of the baking process. Return the crust to the air fryer and bake for an additional 5 minutes at 300°F.

After blind baking, your pie crust is now ready to be filled with the pumpkin pie filling. Remember to allow the crust to cool slightly before handling and filling. By blind baking the crust, you will achieve a lighter, flakier texture, and your pumpkin pie will be ready for the next steps!

Filling ingredients and preparation

To make the filling for your pumpkin pie, you will need the following ingredients:

• Pumpkin puree (one 15 oz can)
• Evaporated milk (one 12 oz can)
• Eggs (3 large, room temperature)
• Brown sugar (1/2 cup)
• White sugar (1/4 cup)
• All-purpose flour (2 tbsp)
• Cinnamon (1 tsp)
• Nutmeg (1/2 tsp)
• Ginger (1/2 tsp)
• Cloves (1/4 tsp)
• Salt (a pinch)

Some recipes suggest using full-fat coconut milk instead of evaporated milk, and maple syrup can be used as a sweetener.

If you don't have all of the spices listed above, you can replace them with 2 teaspoons of pre-blended pumpkin pie spice.

To prepare the filling:

First, combine all of the ingredients except for the eggs in a medium-sized mixing bowl. You can use an electric mixer or a whisk to do this. Once the mixture is smooth and well combined, add the eggs and mix until they are combined, but be careful not to overmix.

Next, transfer the filling into a container that allows you to pour it easily, such as a liquid measuring cup.

Carefully pour the filling into your prepared pie crust, making sure not to overfill it. The filling should come about 1/4 inch below the top of the crust.

Your pie is now ready to be baked in the air fryer!

Air fryer settings and cooking time

If you are using a basket-style air fryer, you will need to ensure that your pie tin fits inside the basket. Using a smaller pie tin is a great adjustment, but you will need to reduce the cooking time to about 10 minutes. If you are using an oven-style air fryer, you will have more room to fit a pie pan inside.

For a mini air fryer pie, preheat your air fryer to 320 degrees Fahrenheit for 5 minutes. Then, cook at the same temperature for 8 minutes, or until the outer edges have firmed up. If you have added more filling, you might need to add an extra 1-2 minutes.

For a standard-sized pie, preheat your air fryer to 300 degrees Fahrenheit for about 5 minutes. Then, blind bake the crust for 10 minutes at the same temperature. After removing the pie weights and pricking the bottom of the crust with a fork, return the crust to the air fryer and bake for another 5 minutes.

Next, increase the temperature to 350 degrees Fahrenheit and bake the pie for 20 minutes. If the middle is still jiggly, bake for another 5 minutes, and then check again.

Allow the pie to cool at room temperature for 1-2 hours, and then transfer to the refrigerator to chill for at least 2 hours.

Frequently asked questions