Air Fryer Pumpkin Tarts are everything you love about pumpkin pie, shrunk down into an adorable, two-bite treat — and they bake up in about 15 minutes. Made with a creamy homemade pumpkin pie filling tucked inside a flaky crust, these mini pumpkin pies are the easiest fall dessert you’ll make all season. No hot oven, no fussy homemade crust, and just a handful of pantry ingredients.
If you’ve been searching for a bite-sized dessert for a fall party, a Thanksgiving dessert table, or an after-school treat to make with the kids, these little tarts check every box. The air fryer gives the crust a gorgeous golden edge while the pumpkin center bakes up smooth and custardy.
Why You’ll Love These Air Fryer Pumpkin Tarts
- Fast. Start to finish, you’re looking at about 30 minutes — and only 15 of that is hands-on.
- Easy crust. Store-bought refrigerated pie crust means zero fuss. (Homemade works too, if that’s your thing.)
- Perfectly portioned. One batch makes about 18 mini tarts, so there’s plenty to share.
- Kid-friendly. Cutting the little crust circles and scooping the filling is a fun job for small hands.
- No oven required. Your kitchen stays cool and your oven stays free for the big holiday meal.
If you love baking dessert in the air fryer as much as I do, you’ll want to bookmark my Air Fryer Pumpkin Pie and these fun Air Fryer Pumpkin Pie Pop Tarts for later, too.
Ingredients
Here’s everything you need to make these mini pumpkin tarts. You’ll find the exact measurements in the printable recipe card at the bottom of the post. what you need and let’s get started.
- Refrigerated pie crust – The shortcut that makes this recipe so quick. Let it come to room temperature so it unrolls without cracking. Homemade pie crust works beautifully if you prefer.
- Pumpkin puree – Reach for 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Light brown sugar – The molasses in brown sugar deepens that cozy pumpkin flavor.
- Egg – Use a large, room-temperature egg to help the filling set into a soft custard.
- Pumpkin pie spice – Store-bought is perfect, or make your own with my Homemade Pumpkin Pie Spice recipe.
- Ground cinnamon – A little extra warmth on top of the pumpkin pie spice.
- Vanilla extract – Rounds out the flavor.
- Almond extract – Just a touch adds a subtle, bakery-style depth. A little goes a long way.
- Pinch of salt – Balances the sweetness and makes the spices pop.
How to Make Air Fryer Pumpkin Tarts
Step 1: Make the filling. In a medium bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, vanilla extract, almond extract, and salt. Add the brown sugar and egg, and whisk until the filling is completely smooth and blended.
Step 2: Cut the crusts. Let the pie crust come to room temperature, then unroll it onto a piece of parchment paper. Using a biscuit cutter, cookie cutter, or the rim of a drinking glass, cut out circles — you should get about 18. Gather the scraps, re-roll them, and cut a few more until the dough is used up.
Step 3: Shape the tart shells. Press each circle into a silicone muffin liner, easing the dough gently up the sides so it forms a little cup. Silicone liners make the tarts easy to lift out later; foil liners work too.
Step 4: Fill. Spoon the pumpkin filling into each crust, filling them nearly to the top.
Step 5: Air fry. Preheat the air fryer to 300°F. Place the tarts in the basket in a single layer (work in batches so they aren’t crowded) and cook for 13–15 minutes, until the crust is golden and the filling is set. A toothpick inserted in the center should come out clean.
Step 6: Cool and serve. Let the tarts cool to room temperature so the filling finishes setting, then serve — a dollop of whipped cream on top never hurts!
Tips for the Best Mini Pumpkin Pies
- Watch the crust, not the clock. Every air fryer runs a little differently, so start checking around the 12-minute mark. You want a golden edge and a set center.
- Don’t overfill. The filling puffs slightly as it bakes, so leave a hair of room at the top.
- Room-temperature crust is key. Cold dough cracks; warm dough tears. Let it sit on the counter for a few minutes before cutting.
- Want a flakier shell? You can swap the pie dough for a prepared tart crust — it bakes up even more delicate.
- Add a splash of cream. For an extra-silky, custardy center, whisk 2 tablespoons of heavy cream or evaporated milk into the filling.
Variations
Toasted topping – Sprinkle chopped pecans or a pinch of cinnamon sugar over the tops before air frying.
Cream cheese swirl – Drop a small dollop of sweetened cream cheese on top before baking for a marbled look. If you love that combo, you’ll also love my Air Fryer Pumpkin Pie Squares with Cream Cheese Frosting.
Graham cracker base – Prefer a graham crust? Try the approach in my Air Fryer Pumpkin Pie with Graham Crust.
How to Store
- Refrigerator: Let the tarts cool completely, then store them in an airtight container in the fridge for 2 to 3 days.
- Freezer: These are best made fresh and don’t freeze especially well — the crust can soften. For the best texture, make them the day you plan to serve them.
- Make ahead: You can mix the filling up to a day in advance and keep it covered in the fridge, then assemble and bake when you’re ready.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No — pumpkin pie filling is already sweetened and spiced, so it will throw off the recipe. Look for a can labeled “100% pure pumpkin” or “pumpkin puree.”
Can I make these with homemade crust?
Absolutely. Homemade pie crust or a prepared tart crust both work. Just roll it to about ⅛ inch thick before cutting your circles.
What air fryer temperature is best for pumpkin tarts?
Preheat to 300°F. The lower temperature lets the filling set gently without over-browning the delicate crust edges.
How do I know when they’re done?
The crust should be golden and the center set. A toothpick inserted into the filling should come out clean. If it’s still wet, give them another minute or two.
Do these freeze well?
Not really — the crust tends to soften after freezing. They’re best enjoyed within a couple of days of baking.
More Air Fryer Pumpkin Recipes to Try
If pumpkin season has you in a baking mood, here are a few more reader favorites:
- Air Fryer Pumpkin Bread — light, fluffy, and drizzled with icing.
- Air Fryer Pumpkin Cream Donuts — filled with a dreamy pumpkin custard.
- Air Fryer Pumpkin Fritters — cozy, doughy, and dusted with powdered sugar.
- Air Fryer Roasted Pumpkin Seeds — the perfect crunchy snack after pumpkin carving.
- Air Fryer Roasted Pumpkin — an easy, healthy fall side dish.
Air Fryer Pumpkin Tarts
Description
Ingredients
- 2 pie crusts, thawed to room temperature, or homemade pie crust
- 1 cup pumpkin puree, not pumpkin pie filling
- ½ cup light brown sugar, packed
- 1 large egg, room temperature
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1/8 teaspoon salt
Instructions
- Make the filling. In a medium bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, vanilla extract, almond extract, and salt. Add the brown sugar and egg, and whisk until completely smooth.
- Cut the crusts. Unroll the room-temperature pie crust onto parchment paper. Using a biscuit cutter, cookie cutter, or drinking glass, cut out about 18 circles, re-rolling the scraps as needed.
- Shape. Press each circle into a silicone muffin liner, gently easing the dough up the sides to form a little cup.
- Fill. Spoon the pumpkin filling into each crust, filling nearly to the top.
- Air fry. Preheat the air fryer to 300°F. Arrange the tarts in a single layer (work in batches) and cook for 13–15 minutes, until the crust is golden and the center is set. A toothpick inserted in the center should come out clean.
- Cool. Let the tarts cool to room temperature so the filling sets fully, then serve with whipped cream if desired.
Equipment
- Mixing Bowls
- Whisk
- Biscuit cutter, cookie cutter, or drinking glass
- Silicone muffin liners
Notes
- Pumpkin: Always use 100% pure pumpkin puree, not sweetened pumpkin pie filling.
- Extract: Almond extract is potent — stick to ¼ teaspoon so it stays subtle.
- Silkier filling: Whisk in 2 tablespoons of heavy cream or evaporated milk for a more custardy center.
- Air fryer times vary: Start checking at 12 minutes. You want a golden crust and a set filling.
- Storage: Refrigerate in an airtight container for 2–3 days. These are best fresh and don’t freeze well.
Nutrition
Share this recipe
We can’t wait to see what you’ve made! Mention @forktospoon or tag #forktospoon!
