Air Fryer Pumpkin

sliced whole pumpkin on a cutting board with seeds and pulp

4.99 from 62 votes

Roasting a whole pumpkin in your air fryer couldn't be easier! This fantastic Fall vegetable can be used in so many ways. Turn your Air Fryer Pumpkin into a homemade puree to use in your favorite Fall recipes. Make mashed pumpkin to serve with dinner and on holidays. You can even use it make baby food!

Prep Time10

Cook Time24

Total Time34

Course: Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: air fryer pumpkin recipes, homemade pumpkin recipes, whole roasted pumpkin

Servings:

Calories: 59kcal

Author: Kristina Tipps

Equipment

air fryer
Knife
Large spoon

Ingredients

2 lb pie pumpkin *see notes

Instructions

Wash your pumpkin, scrubbing away any dirt. Remove the stem if doing so is necessary for it to fit in your air fryer.
Set the air fryer to 400° Fahrenheit (204° C) for 24 minutes (*see notes on timing).
When done, carefully remove the pumpkin to a cutting board and let cool completely.
Remove and discard the stem. Cut the pumpkin in half and scoop out the fibers and seeds with a spoon. Peel the skin off using your hands. A knife can be used to cut away any skin that is difficult to peel. Discard skin and reserve seeds and skin for roasting if desired.
Use a food processor or blender to create a puree or mashed pumpkin, or store in the fridge in an airtight container for up to 7 days.

Notes

Pumpkin Size: The typical pie pumpkin is 2-3 pounds. This size pumpkin fits in most air fryers. If your pumpkin is too large to fit in yours, cut it in half and remove the stem prior to air frying.

Cooking Time: Whole pumpkins air fry for about 12 minutes per pound. Adjust your cook time based on the size of your pumpkin.

Recipe Yield: You will get approximately 1 cup of cooked pumpkin per pound. This recipe with a 2 lb pumpkin will make 2 cups of cooked pumpkin.

Storing: If you've made a puree, store it in mason jars in the fridge for up to 7 days. If you've kept the pumpkin whole after cooking, cut it into pieces and store in an airtight container. If you'd like to keep it longer than this, store in the freezer for up to 6 months. For easy use all season, divide into ½ or 1 cup increments and put into freezer safe bags. Lay them flat to stack in the freezer. Defrost overnight in the fridge when ready to use. For a quick thaw, place the frozen bag in a bowl of warm water.

Nutrition