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Air Fryer Mini Pumpkin Pies with Flaky Pie Crust

Air fryer mini pumpkin pies bake in individual flaky crusts with a smooth, warmly spiced pumpkin filling. Cooked in batches at 300°F, they’re ready when the edges are golden and the centers still have a slight jiggle.
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Prep Time 45 minutes
Cook Time 1 hour 40 minutes
chilling and cooling 4 hours 15 minutes
Total Time 6 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2.5 cups all-purpose flour
  • 1 teaspoon fine salt divided
  • 1 cup unsalted butter 2 sticks; cold; cut into 1/2-inch cubes
  • 6 tablespoons ice water
For the filling
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 2 eggs large
  • 1 can (12 fl oz) evaporated milk

Equipment

  • 1 6-quart air fryer
  • 8 4-inch air-fryer-safe mini pie tins

Method
 

Make the crust
  1. Whisk the flour and 1/2 teaspoon of the salt in a large bowl.
  2. Cut in the butter with a pastry blender until the pieces are pea-size.
  3. Sprinkle the ice water over the flour mixture, 1 tablespoon at a time, tossing with a fork.
  4. Press the dough together when it begins to clump.
  5. Divide the dough into 2 disks, wrap, and refrigerate for 1 hour.
  6. Roll the dough 1/8 inch thick and cut eight 5-inch circles, rerolling scraps as needed.
  7. Press the circles into eight 4-inch air-fryer-safe mini pie tins, trim and crimp the edges, then refrigerate for 15 minutes.
Make the filling
  1. Whisk the pumpkin, sugar, cinnamon, ginger, cloves, and remaining 1/2 teaspoon salt in a large bowl.
  2. Whisk in the eggs.
  3. Whisk in the evaporated milk until smooth.
Fill and air-fry
  1. Preheat a 6-quart air fryer to 300°F.
  2. Working with 2 chilled crusts at a time, divide the filling between them, about 1/2 cup per pie, stopping 1/4 inch below the crust rims.
  3. Refrigerate the remaining filling between batches.
  4. Air-fry the pies for 20–25 minutes, until the crust edges are golden, the filling is set around the edges with a slight jiggle in the center, and the center reaches 160°F.
  5. Transfer the pies to a rack and repeat with the remaining pies.
  6. Cool each batch in the tins on a rack for 1 hour.
  7. Refrigerate the pies for at least 2 hours before serving.

Notes

Keep the dough cold as you roll it for a flakier crust. Store covered in the refrigerator for up to 3 days; the baked pies can be frozen. For a dairy-free variation, use plant-based butter and evaporated coconut milk.