Ingredients
Method
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, egg, cinnamon, nutmeg, clove, ginger, and salt until smooth.
- Divide the filling evenly among the 6 mini graham cracker crusts, filling them to the brim. Place the filled crusts into the air fryer basket, cooking in batches if necessary.
- Air fry at 300°F (150°C) for 10-12 minutes. Gently jiggle the basket; if the center is still liquidy, continue air frying for a few more minutes until semi-firm. Turn off the air fryer and let the pies rest inside for 10 minutes to finish cooking with residual heat.
- Carefully remove the pies from the air fryer and let them cool completely. Top with whipped cream or whipped topping, and a sprinkle of cinnamon if desired.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling, which already contains sugar and spices.
- For best results, let the pies cool completely before topping with whipped cream to prevent it from melting.
- Store leftover mini pies in an airtight container in the refrigerator for up to 3 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For best results, let the pies cool completely before topping with whipped cream to prevent it from melting.
- Store leftover mini pies in an airtight container in the refrigerator for up to 3 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.