A warm, golden perfume rises from a pocket of sugared pumpkin, a hush of cinnamon and caramelized butter in the air.
These hand pies, small and tender, are intimate cousins to mini pumpkin pies—quick to shape, quicker to love.
Each bite yields a velvet center and a crisp, bronzed shell that sings of late afternoons and soft light.
Why make this recipe
There is a quiet generosity in small things: a pie that finishes in minutes, served warm with a smear of cream, that requires little flour and much attention. Air frying concentrates the aroma, browns edges with a whisper rather than a roar, and lets you produce delicate pastries without heating the whole kitchen. For an easy-modern approach to hand pies, this method is both practical and quietly indulgent.
How to make Air Fryer Pumpkin Pies
Work with calm hands. Roll and cut the dough with intention, fill each half-moon with a measured spoon of pumpkin, and seal the edges so the steam becomes part of the crust’s story. If you enjoy experimenting with small-batch air-fryer treats, you might also like the simplicity of 3-ingredient air fryer cookies, which use the same clean, gentle heat to coax out sweetness.
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
Directions:
- 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.
How to serve Air Fryer Pumpkin Pies
Serve these warm, on a quiet plate, with a dusting of powdered sugar or a dollop of lightly whipped cream that melts into the warm filling. The contrast—crisp rim, molten center—is at its most poetic just minutes after they leave the basket. Pair with a small spoonful of crème fraîche, or a steaming cup of tea for an afternoon that feels like a small ceremony.
How to store Air Fryer Pumpkin Pies
Cool completely before storing to preserve the texture. Kept in an airtight container at room temperature, they last a day or two with the best texture; refrigerated, they keep for up to 4 days. To revive the crispness, warm gently in the air fryer for 2–3 minutes at 300°F, watching closely so the filling remains soft and the crust regains its bronzed edge.
Tips to make Air Fryer Pumpkin Pies
- Keep the filling measured and the edges dry so your seal is firm; a little water on your fingertip is all you need.
- For even browning, give each pie enough room—crowding traps steam. If you want truly single-serve portions, consider the technique used in single-serve mini pumpkin pies for size and timing adjustments.
- If your dough warms too quickly, chill it briefly between batches; this keeps the layers crisp.
- Brush the egg wash lightly; excess will pool and mute the sugar-cinnamon shimmer.
Variations (if any)
- Spice the filling with ground ginger, nutmeg, or a pinch of cloves for a fuller autumnal profile.
- Use brown sugar instead of granulated sugar for a deeper, molasses note.
- Add chopped toasted pecans into the filling for texture, or a few chocolate chips for a modern twist.
- Make smaller pies for tea parties, or larger ones for a shared dessert—timing may vary by size and fryer model.
FAQs
Q: Can I use homemade pie crust?
A: Yes — a tender, flaky homemade crust is lovely here. Keep it well-chilled so it seals neatly and cooks through in the air fryer without becoming greasy.
Q: Will the filling leak in the air fryer?
A: If the edges are sealed firmly and crimped, leakage is unlikely. Make sure to leave a ½-inch border and press well; a quick egg wash helps seal and gives a glossy finish.
Q: Can I freeze these before cooking?
A: Yes. Assemble and freeze on a tray until firm, then transfer to a container. Air fry from frozen, adding a few extra minutes to the cooking time and checking for even browning.
Q: My top browned too quickly—what can I do?
A: Lower the temperature by 10–15°F and lengthen the cook time slightly. Every air fryer has its temper; gentle recalibration yields the best golden result.
Conclusion
If you’d like another approach to air-fryer pumpkin treats, this Air Fryer Pumpkin Pie • Love From The Oven offers a lovely, complementary perspective on handheld pies. For a different, elegant small-pie method, consider this Air Fryer Pumpkin Pie | Table for Two® by Julie Chiou which explores timing and texture in a way that pairs well with these hand pies.
There is a quiet joy in patient hands and slow breaths—baking is as much about waiting as it is about making, and in that waiting the simple alchemy of flour, butter, and time becomes something gently beautiful.
Air Fryer Pumpkin Hand Pies
Ingredients
Method
- 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 use a cookie cutter to cut out 4 4-inch circles from each crust.
- Add 2 tablespoons of pumpkin pie filling to the circles, leaving about a ½-inch border.
- 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 it on top of the pies.
- Make 3 small incision cuts on the top of each pie.
- Preheat the air fryer to 360°F.
- Spray the basket with olive oil spray. Arrange the pies in one single layer, ensuring they are not touching each other. You may need to cook these in batches.
- Air fry for 9-10 minutes, or until golden brown.