Air Fryer Mini Pumpkin Tarts
Air Fryer Mini Pumpkin Pies– They’re everything you love about classic pumpkin pie, but smaller, cuter, quicker, and honestly… way more fun to eat. And the best part? You only need refrigerated pie crust and 4 ingredients for the filling.
Why I Like Making Desserts In My Air Fryer
I love making desserts in my air fryer because it just makes the whole process feel so easy and low-stress. Little to no time is needed to preheat the air fryer and the cooking time is generally much less than for the oven. perfect when a sweet craving hits and patience is in short supply. Some of my favorite air fryer desserts are Air Fryer Pumpkin Spice Cupcakes, Air Fryer Chocolate Cake with Chocolate Cream Cheese Frosting, and Air Fryer Apple Crisp.
The Easiest Pumpkin Pie Filling Ever
The filling couldn’t be simpler:
- canned pumpkin– be sure NOT to use pumpkin pie filling. It is something different.
- pumpkin pie spice
- a little extra cinnamon
- sweetened condensed milk (the magic ingredient that makes the filling sweet, silky, and perfectly set)
You whisk everything together, spoon it into your crust-lined muffin cups, and the air fryer does the rest.
Super Quick Assembly
Refrigerated pie crust makes these a breeze. Just unroll, cut out circles, press them into the muffin cups, and boom—you’ve got a cute little crust ready for filling. The air fryer bakes them up in a fraction of the usual time, so these minis can be cooling on the counter before a traditional pie even starts to set.
How To Serve Them
They’re great warm, room temperature, or chilled straight from the fridge when you want a cold, custardy bite. I like to top them with a little whipped cream.
Storage
Can be stored in an airtight container in the refrigerator for up to 5 days.
Air Fryer Mini Pumpkin Tarts
Equipment
Materials
- 1 refrigerated pie crust
- ½ cup canned pumpkin
- ⅓ cup plus 1 tablespoon sweetened condensed milk
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- whipped cream for serving
Instructions
- Cut 6 circles from the pie crust. They should be about 3½ inched in diameter. You want them to come about halfway up the sides of the muffin cup.Note: Even though they don't necessarily need it, I like to lightly spray the muffin cups with cooking spray just to make sure the tarts release easily.
- Fit the pie crust circles into 6 muffin cups. Refrigerate until needed.
- In a small bowl, whisk together pumpkin, sweetened condensed milk, cinnamon, and pumpkin pie spice.
- Evenly divide the filling between the muffin cups. Air fry at 320 degrees for 8 to 12 minutes.
- Let cool and then top with whipped cream to serve.
