Spicy Pumpkin Pie Recipe

A slice of spicy pumpkin pie on a plate with a dollop of cream on top.

This quick, spicy pumpkin pie comes together in around 20 minutes using your air fryer and a few storecupboard staples. It’s sweet, warming, and packed with cozy autumn flavor - no fuss, all comfort.

5 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: thanksgiving

Prep Time: 5

Cook Time: 20

Resting Time: 2

Makes:

Calories: 209kcal

Ingredients

220 g Pastry Case: I used a ready-made 9 inch shortcrust pastry case. This recipe makes enough filling for two thin pies or one deep-fill pie
170 g White granulated sugar
2 Eggs lightly beaten
2 teaspoon Allspice (or your own mix of ground cinnamon, ground ginger and ground cloves)
0.5 pint Evaporated Milk (from a can)
425 g Canned Pumpkin
1 teaspoon Salt
Icing sugar and cream: optional to serve

Instructions

First, beat together all of the filling ingredients. You can do this by hand using a fork, or use an electric whisk. Make sure they are well mixed. Then place the mixture in a pouring jug.
Take your pastry case out of the packaging and place it in the basket of your air fryer.
Carefully pour the filling mixture into the pastry case. Fill the case to the top. (If you're using a thin case, you will have leftover mixture to make a second pie).
Cook the pumpkin pie in the air fryer at 350°F (180°C) for 20 minutes. Check it is cooked by inserting a skewer or the tip of a sharp knife into the center of the pie. If the pie is cooked, the skewer should come out clean. If it comes out with filling stuck to it, let the pie cook for a few more minutes.
When the pie has completely cooled, I like to add icing sugar before cutting into slices. Then serve with a dollop of whipped cream.

Notes

It's much easier to pour the pumpkin pie mixture into the pastry case, once the case is in your air fryer basket (rather than trying to move a filled pie, without spilling).

Be careful not to undercook or overcook your pumpkin pie. It is done when the filling is set but still has a slight jiggle (it will carry on cooking as it cools).

Leftover filling will keep in the fridge for up to 2 days.

Your cooked pie will keep in the fridge for up to 3 days.

Ensure the pie has cooled completely before cutting.

Nutritional values are approximate and for guidance only.

Nutrition