Air Fryer Pumpkin Pies
These Air Fryer Pumpkin Pies are my favorite fall treat to make in under 30 minutes. I use a buttery pie crust, fill it with pumpkin pie filling, and air fry it until the crust is crisp and golden. It is a simple dessert or snack that my family always enjoys during pumpkin season.
I love making all types of pies, but hand pies are always the favorite for my kids. You will see plenty of them on my blog, from air fryer blueberry hand pies to my air fryer peach hand pies which happens to be my daughters top pick every summer. I mean, they are so easy to pack for school lunches, road trips, or snacks on the go because they stay neat and do not make a mess for the kids.
Table of contents
And of course, I could not resist making a pumpkin version for the fall season. This is one of my favorite pumpkin pie recipes and also one of my top air fryer treats. With just a few simple ingredients, I can have these little pies on the table in minutes, and that is one of the things I love most about the air fryer. It gives me a quick way to make a “pumpkin pie” that is lighter than the usual full size version.
Why you will love this recipe
- Cooks fast in the air fryer: The air fryer handles the cooking for me, so I do not need to heat up the oven. In less than 30 minutes, the pie crust gets crisp while the pumpkin filling stays soft and smooth. So yum!
- Made with easy fall staples: I make these hand pies using a ready to use buttery pie crust, pumpkin pie filling, egg, sugar, and a little oil, and I usually have everything in my pantry during this season.
- Kid sized and lunchbox ready: These mini pies fit perfectly in small hands and lunch boxes, so I love packing them for school or trips because they stay firm and mess free.
- Ideal fall treat to share: The warm pumpkin spice flavor and flaky crust make these a sweet dessert for family gatherings or weekends at home, and I like that they cook fast so I can serve them fresh and warm.
What you will need
- Pie crusts: I use 2 refrigerated pie crusts or 2 rolls of crescent dough to make the hand pies.
- Pumpkin pie filling: I use canned pumpkin pie filling to save time.
- Egg: I use one egg to make a simple egg wash.
- Water: I mix a little water with the egg for a smoother egg wash. This also prevents the crust from looking too thick or patchy.
- Sugar: I sprinkle white sugar on top of the pies before baking.
- Olive oil: I lightly spray the air fryer basket with olive oil spray.
How to make
1. Prepare the dough: I roll out the crescent dough sheets on a lightly floured surface, then use a round cookie cutter to cut three 5 inch circles from each crust, making them the perfect size for hand pies.
2. Add the filling: I pour the pumpkin pie filling into a large bowl, then spoon about 2 tablespoons into the center of each dough circle.
3. Seal and finish the pies: I run a wet fingertip around the edge of each dough circle, fold it over to make a half moon, and crimp the edges with my fingers or a fork. Then I brush the pies with egg wash, sprinkle sugar on top, and make 3 small cuts in each one to let steam escape while cooking.
4. Air fry the pies: I preheat the air fryer to 360 degrees F, spray the basket with oil, and place the pies inside without touching. Then I air fry them for about 9 to 10 minutes until they are golden brown.
Expert tip
Watch the first batch for perfection
My advice is to keep a close eye on the first batch in the air fryer because every air fryer cooks a little differently. Once I know the perfect time for mine, the rest of the pies cook up golden and crisp without overbaking.
More tips to consider:
- I lightly dust my work surface with flour so the dough does not stick while I am cutting the circles.
- Be sure to save the scraps of dough. You can use them to make one or 2 more hand pies.
- I make sure to seal the edges of each pie well, so the filling stays inside during cooking.
- I let the pies cool for a few minutes after air frying because the filling stays hot inside.
- I space the pies out in the air fryer basket, so the air can circulate and crisp the crust evenly.
Recipe variations and add-ins:
- Apple cinnamon pies: I swap the pumpkin filling for apple pie filling and sprinkle a little cinnamon sugar on top before air frying. This one is my favorite!
- Sweeten: I add 1 tablespoon of maple syrup to the pumpkin pie filling when I want it a little sweeter.
- Glaze: I make a simple glaze using 1 cup of powdered sugar mixed with 1 tablespoon of maple syrup and drizzle it over the pies.
- Add flavors: I stir in a pinch of cinnamon, pumpkin spice, or 1 teaspoon of brown sugar to the filling to make the flavor richer.
- Chocolate hazelnut: I spread a thin layer of chocolate hazelnut spread inside the dough circles and add chopped hazelnuts for crunch.
Serving suggestions
When I serve these pumpkin hand pies warm from the air fryer, I usually add a scoop of chocolate whipped cream on the side or top them with a spoonful of classic whipped cream. My kids love when I go all out and drizzle a little cream cheese frosting on top too, especially when we make them after school in the fall.
When we host friends for Thanksgiving or a fall dinner, I like to stack these hand pies in a basket and pass them around the table with small bowls of caramel sauce for dipping. They also go great with warm drinks, I enjoy mine with a pumpkin latte, and the kids like theirs with homemade apple cider. Whether it is a holiday party or a simple family dinner, these little pumpkin pies are always a hit.
How to store leftovers:
- Store: Once the pumpkin hand pies cool to room temperature, I place them in an airtight container and keep them in the fridge. They stay fresh for up to 3 days.
- Freeze: I wrap each pie in plastic and store them in freezer bags. They keep well in the freezer for up to 3 months.
- Thaw: I thaw the hand pies in the fridge overnight and enjoy them cold, or I warm them up in the microwave the next day.
- Reheat: I also reheat them in the air fryer for about 5 minutes if I want the crust to crisp up again.
Frequently asked questions
I take a moment to seal the edges really well by pressing them together with a fork or my fingers. Sometimes I dip a fingertip in water and run it around the edge of the dough before folding, which helps the crust stay closed while the pies bake.
I make 3 small cuts on top of each pie before baking. The cuts let steam escape while they cook, which keeps the crust flat and gives a classic hand pie look.
Yes, I sometimes mix pumpkin puree, sugar, and a little pumpkin spice to make my own filling. It tastes fresh and lets me control the sweetness, but I also use canned filling when I want to make a quick batch before school pick up.
More delicious pumpkin recipes:
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Air Fryer Pumpkin Pies
Ingredients
- 2 refrigerator pie crusts
- 1 1/2 cup pumpkin pie filling
- 1 large egg
- 1 tablespoon water
- 2 tablespoons white granulated sugar
- 1 teaspoon cinnamon optional
- Olive oil cooking spray
Instructions
- First, if the pie crusts are frozen, thaw them per the directions on the package.
- Roll out the pie dough on a lightly floured surface and using a cookie cutter cut out 4 4-inch circles from each crust. Discard the scraps or roll them to make more hand pies. Or make smaller pies.
- Add 2 tablespoons of pumpkin pie filling to the circles leaving about a ½-inch border.
- Next, dip a fingertip into some water and run it around the edges of the circles.
- Fold the crust over the filling to create a half-moon shape and gently pinch the edges together. Using a fork crimp the edges together.
- In a small bowl, whisk the egg with the water and brush the mixture all over the pies.
- Mix the cinnamon with the sugar and sprinkle on top of the pies.
- Make 3 small incision cuts on the top.
- Preheat the air fryer to 360 degrees F.
- Spray the basket with oil spray. Arrange the pies, in one single layer not touching each other, you may need to cook these in batches.
- Air fry for 9-10 minutes, or until golden brown.
Video
Notes
Watch the first batch for perfection
My advice is to keep a close eye on the first batch in the air fryer because every air fryer cooks a little differently. Once I know the perfect time for mine, the rest of the pies cook up golden and crisp without overbaking.More tips to consider:
- I lightly dust my work surface with flour so the dough does not stick while I am cutting the circles.
- Be sure to save the scraps of dough. You can use them to make one or 2 more hand pies.
- I make sure to seal the edges of each pie well, so the filling stays inside during cooking.
- I let the pies cool for a few minutes after air frying because the filling stays hot inside.
- I space the pies out in the air fryer basket, so the air can circulate and crisp the crust evenly.