Using prepared mini graham cracker crusts are perfect to satisfy your cravings for pumpkin pie. This recipe is also perfect for small air fryers. Depending on your basket size, you’ll have to cook the pies in several batches. All air fryers cook differently so after your first batch, you'll know more of what timing is best for your specific air fryer. You can save the filling and cook 1-2 mini pies at a time. The raw filling saves for up to a week. Just wait to fill the crust until you are ready to ready to air fry the mini pies. You can also make the pies one day before serving. Adjust the spices to your individual preference, or just use about 1 teaspoon of pumpkin pie spice.
In large bowl, whisk pumpkin puree, sweetened condensed milk, egg, spices (cinnamon, nutmeg, clove, and optional ginger) and salt until smooth.
Divide filling into mini crusts. Fill the crusts with the filling until it reaches the top of the crust line (you may have a little filling leftover, depending on your brand of crusts). Place the crusts in the air fryer basket/tray, cook in batches if needed.
Air Fry at 300°F for 10-12 minutes. Jiggle the pies in the air fryer basket. If the center is liquidy, air fry for a couple more minutes or until semi-firm. After air fryer is turned off, let the pies rest inside the air fryer for 10 minutes to finish cooking in the residual heat.
Remove pies from air fryer and allow to cool. Top with whipped topping or whipped cream if desired. Sprinkle with optional ground cinnamon.