Sam & Dom say: “We first made pumpkin pie in the air fryer for Thanksgiving 2012. It was delicious and started a new Thanksgiving air fryer tradition. Now it’s a reader favourite at RecipeThis and many make it ahead to take out the stress of Thanksgiving.”

Serves 8

Ingredients

Flour, for dusting
1 recipe sweet Easy Peasy Shortcrust Pastry (see below), at room temperature
½ X 425g/15oz can pumpkin purée
2 large eggs
100g/3½oz/½ cup soft light brown sugar
3 tbsp granulated sugar
120ml/4¼fl oz/½ cup double/heavy cream
2 tsp pumpkin spice
2 tsp ground cinnamon
1 tsp grated nutmeg

Method

Dust a clean worktop and a rolling pin with flour. Roll out the pastry until you have a thin crust for the bottom of your baking pan (see below). We recommend you place the pan over the rolled-out pastry to make sure it is large enough to cover the base and sides.

Carefully wrap the pastry around the rolling pin and transfer it to the baking pan, unrolling it carefully. Tuck it into the pan with your fingers, making sure it is smooth, then trim off the extra overhang with a vegetable knife.

Prick the bottom of the pie pastry with a fork to help it breathe as the air circulates around the air fryer. Don’t chill because pie crust in the air fryer cooks better from room temperature. Just leave to one side while you prepare the filling.

Put the pumpkin puree, eggs and sugars in a mixing bowl. Mix with an electric hand mixer until you have a creamy texture. Add the cream and all the dried spices and continue to mix until smooth.

Pour the pumpkin filling into your lined baking pan, spreading out evenly with a spatula so that it looks neat and cooks evenly.

Place the pie carefully into the air fryer basket and air fry at 180ºC/360ºF for 20 minutes, or until the pie crust is golden and the filling has only a slight wobble. Chill in the fridge overnight before slicing and serving.

Easy Peasy Shortcrust Pastry

Makes enough for one (20cm/8in) pie or quiche – refer to quantities below

Ingredients

250g/9oz/2 cups plain/all-purpose flour
3 tbsp granulated sugar (for sweet pastry)
125g/4½oz/½ cup butter (salted for savoury/unsalted for sweet)

For 1 open pie or quiche

180g/6¼oz/1⅓ cups plain/all-purpose flour
2 tbsp granulated sugar (for sweet pastry)
90g/3¼oz/6 tbsp butter (salted for savoury/unsalted for sweet)

Method

Put the flour in a mixing bowl and add the sugar if you’re making sweet pastry. Chop the butter into cubes and add them to the flour. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.

Gradually add a little cold water at a time (approximately 4 tablespoons for the enclosed pie quantity and 3 tablespoons for the open pie or quiche) as you mix the dough until the mixture begins to come together into a soft dough. Transfer the dough to a floured clean worktop and knead briefly until it’s nice and smooth.

Roll out the dough and use in a recipe, or wrap in cling film/plastic wrap to save for later. If using later, bring the dough to room temperature before rolling.

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