Air Fryer Pumpkin Pie Cups – Perfect Individual Treats in 12 Minutes

After testing dozens of mini pumpkin pie techniques from top food blogs, these Air Fryer Pumpkin Pie Cups consistently produce the perfect balance of crispy, golden crust and silky smooth pumpkin filling. Individual portions make them ideal for parties, portion control, and satisfying that pumpkin pie craving without making a full-sized dessert.

Perfect Air Fryer Pumpkin Pie Cups Recipe

These individual pumpkin pie cups combine the convenience of personal-sized desserts with the authentic flavors of traditional pumpkin pie. The air fryer method creates perfectly set filling with a golden crust in a fraction of the time required for oven baking, while the mini format allows for better crust-to-filling ratio and easier serving.

Ingredients

For the Crusts:

• 6 mini graham cracker crusts (store-bought) or 1 refrigerated pie crust
• Cooking spray

For the Pumpkin Filling:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup evaporated milk
• 1/3 cup brown sugar, packed
• 1 large egg
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon all-purpose flour

Ingredient Notes: Use pure pumpkin puree rather than pumpkin pie filling for best results. Evaporated milk creates the signature creamy texture, while the flour helps prevent cracking during cooking.

Instructions

1. Prepare the Air Fryer: Preheat your air fryer to 320°F (160°C) for 3 minutes. If using pie crust instead of graham cracker crusts, cut into 6 circles and press into greased mini pie tins.
2. Make the Filling: In a medium bowl, whisk together the egg and brown sugar until smooth. Add pumpkin puree, evaporated milk, pumpkin pie spice, vanilla extract, salt, and flour. Whisk until completely smooth with no lumps.
3. Fill the Crusts: Using a 1/4 cup measuring cup, divide the pumpkin filling evenly among the 6 mini crusts, filling each about 3/4 full to prevent overflow.
4. Air Fry: Place 3-4 pumpkin pie cups in the air fryer basket, ensuring they don’t touch. Cook at 320°F (160°C) for 8-10 minutes, until the filling is set around the edges but still has a slight jiggle in the center.
5. Cool and Set: Remove carefully with tongs and let cool at room temperature for 30 minutes. Refrigerate for at least 2 hours before serving to allow filling to fully set.
6. Serve: Top with whipped cream, a sprinkle of cinnamon, or chopped pecans if desired.

Recipe Card:

• Prep Time: 10 minutes
• Cook Time: 12 minutes (including batches)
• Total Time: 22 minutes
• Servings: 6 individual pie cups
• Air Fryer Temperature: 320°F (160°C)
• Difficulty: Easy

Air Fryer Settings & Tips for Pumpkin Pie Cups

Temperature & Timing Guide

Standard Air Fryer (3.5-5 qt): 320°F for 8-10 minutes, cook in 2 batches of 3 cups each. The lower temperature prevents the tops from browning too quickly while ensuring the custard sets properly.

Large Air Fryer (6+ qt): 320°F for 8-10 minutes, can fit all 6 cups at once if basket is large enough. Ensure adequate air circulation between cups.

Air Fryer Oven: Use the middle rack at 300°F for 10-12 minutes. The oven-style units may require slightly longer cooking time due to different heat circulation patterns.

Doneness Test: The filling should be set around the edges with only the center having a slight jiggle when gently shaken. A knife inserted near the center should come out mostly clean with just a few moist crumbs.

Pro Tips for Extra Crispy Results

Prevent Soggy Bottoms: If using regular pie crust, blind bake the mini crusts for 3-4 minutes at 350°F before adding filling. This creates a moisture barrier that keeps the crust crisp.

Avoid Cracking: The flour in the filling acts as a stabilizer, but don’t overmix once eggs are added. Gentle whisking prevents tough, cracked surfaces.

Perfect Spacing: Leave at least 1 inch between pie cups in the basket. Overcrowding creates uneven cooking and can cause filling to spill over during the cooking process.

Temperature Control: If your air fryer runs hot, reduce temperature to 300°F and extend cooking time by 2-3 minutes. The low-and-slow approach prevents burning while ensuring thorough cooking.

Common Mistakes to Avoid: Don’t skip the chilling time – the custard continues to set as it cools. Filling that seems underdone will firm up perfectly after refrigeration.

Serving & Storage for Air Fryer Pumpkin Pie Cups

Best Sauce Pairings

Classic Whipped Cream: Beat 1/2 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft peaks form. The light, airy texture perfectly balances the dense pumpkin filling.

Caramel Drizzle: Warm store-bought caramel sauce or make a quick version by melting 1/4 cup brown sugar with 2 tablespoons butter and 2 tablespoons heavy cream until smooth.

Maple Bourbon Sauce: Combine 1/4 cup maple syrup, 2 tablespoons butter, and 1 tablespoon bourbon (optional) in a small saucepan. Heat until bubbling and slightly thickened.

Cinnamon Whipped Cream: Add 1/4 teaspoon ground cinnamon to whipped cream for an extra layer of warm spice that complements the pumpkin pie spice.

Perfect Side Dishes

Air Fryer Cinnamon Apple Chips: Slice apples thin, sprinkle with cinnamon, and air fry at 300°F for 8-10 minutes. The crispy texture contrasts beautifully with the creamy pie filling.

Spiced Pecans: Toss 1/2 cup pecans with 1 tablespoon maple syrup and a pinch of cayenne. Air fry at 350°F for 3-4 minutes for a crunchy, sophisticated garnish.

Timing Coordination: If serving multiple air fryer desserts, make the pie cups first since they need chilling time, then prepare quick sides while the cups set in the refrigerator.

Storage & Reheating

Refrigerator Storage: Cover individual cups with plastic wrap or store in an airtight container for up to 4 days. The graham cracker crusts maintain their texture better than traditional pie crusts during storage.

Freezing Instructions: Freeze completely cooled pie cups for up to 2 months. Wrap individually in plastic wrap, then place in freezer bags. Thaw overnight in refrigerator before serving.

Reheating Method: For a slight warming, place cups in the air fryer at 250°F for 2-3 minutes. This refreshes the crust without overcooking the filling. Alternatively, let come to room temperature for 15 minutes before serving.

Make-Ahead Tips: Prepare filling up to 2 days in advance and store covered in refrigerator. Fill crusts and cook just before serving, or prepare completely and store as directed above.

Conclusion

This air fryer method delivers perfectly portioned pumpkin pie cups with restaurant-quality results every time. The individual format makes serving effortless while the 12-minute cooking time means you can satisfy pumpkin pie cravings without the commitment of a full-sized dessert.