Pumpkin in the Air Fryer
A whole pumpkin is a lot of work for a side dish, and it takes the best part of an hour in the oven. Cut into cubes or wedges, pumpkin in the air fryer is soft in the middle and caramelised at the edges in 15–18 minutes at 180 °C. The scooped-out seeds can be roasted in the same basket afterwards, so nothing goes in the bin.
- Temperature
- 180°C
- Total time
- 33min
- Prep
- 15min
- Servings
- 4
- Per serving
- 70kcal
Why the air fryer works for pumpkin
Pumpkin in air fryer baskets roasts faster than in the oven because the hot air hits every side of the small pieces at once. The sugars in the flesh brown at the edges, giving a sweet, nutty crust, while the middle turns soft and creamy. A tray of cubes that would take 40 minutes in the oven takes under 20, and you do not need to heat a whole oven for a side dish.
The type of pumpkin matters. Large carving pumpkins have watery, stringy flesh that steams rather than roasts. Cooking varieties such as Crown Prince, or a butternut or onion squash, have firmer, sweeter flesh and give better results. For a squash-based version of this dish, see the butternut squash. Cutting into even cubes or wedges is the key, and the seeds can be roasted afterwards as a snack.
How to make pumpkin in the air fryer
Tap a time to start a timer.
- Cut safely Slice the pumpkin into manageable wedges on a stable board, scoop out the seeds and stringy flesh (keep the seeds), then peel with a sharp knife or peeler. Cut the flesh into 2.5 cm cubes, or leave the skin on and cut 2 cm thick wedges.
- Season Toss the pumpkin in a bowl with the oil, smoked paprika, cumin, salt and pepper until every piece has a light coating.
- Preheat and load Preheat the air fryer to 180 °C for . Add the pumpkin in a single layer, or no more than two pieces deep, with a little space between the pieces.
- Cook Cook cubes for , shaking the basket after . Skin-on wedges need and should be turned halfway with tongs.
- Check The pumpkin is ready when a knife slides in without resistance and the edges are dark golden. Lift out and season with a little extra salt if needed.
Cooking times and temperatures
| Pumpkin | Temperature | Time |
|---|---|---|
| Pumpkin cubes, 2.5 cmShake halfway | 180 °C | 15–18 min |
| Pumpkin wedges, skin onTurn halfway | 180 °C | 18–20 min |
| Pumpkin slices, 1 cm | 180 °C | 10–12 min |
| Roasted pumpkin seedsDry seeds, shake often | 160 °C | 8–10 min |
| Sweet maple pumpkinAdd 1 tbsp syrup for last 3 min | 180 °C | 15–18 min |
| Frozen pumpkin cubes | 180 °C | 18–22 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Cut even pieces. Anything about 2.5 cm across will finish at the same time. If you have a few small bits, cook them in a separate batch or add them for the last 8 minutes.
- Season simply. Salt and smoked paprika flatter pumpkin, and so do rosemary, sage and thyme. Sweet spices like cinnamon are best added with a drizzle of maple syrup at the end.
- Do not overcrowd the basket. A crowded basket steams the pumpkin. Cook in two batches if the pieces are more than two layers deep.
Serving
Roast pumpkin works as a side for roast chicken or pork chops, stirred through a salad with feta and rocket, or tossed into pasta with sage butter. The cubes also go in soups and risottos. For other vegetables to cook alongside, see the vegetable recipes. Roasted pumpkin seeds are good with a handful of chickpeas as a snack.
Storing and reheating
Cooked pumpkin keeps for up to 3 days in a covered container in the fridge. Reheat it in the air fryer at 170 °C for 4–5 minutes, until steaming hot all the way through (75 °C). Roasted pumpkin seeds keep in an airtight tin for up to a week. Pumpkin in air fryer batches also freezes well once cooled, though the texture is best in soups afterwards.
Variations
- Roasted pumpkin seeds: Rinse the seeds, dry them well, toss with 1 tsp oil and a pinch of salt, then cook at 160 °C for 8–10 minutes, shaking every 3 minutes.
- Sweet and spicy: Replace the cumin with 1 tsp chilli flakes and drizzle 1 tbsp maple syrup over the pumpkin for the last 3 minutes.
- Herby garlic pumpkin: Add 2 grated garlic cloves and 1 tbsp chopped rosemary in the last 5 minutes, so that the garlic does not burn.
Troubleshooting
- The pumpkin is watery and soft
- Large carving pumpkins hold a lot of water. Use a cooking variety such as Crown Prince, onion squash or butternut, and leave the pieces in the hot basket for 2 minutes after cooking so steam can escape.
- The pieces are burnt outside but hard in the middle
- The cubes were too large or too thick. Cut them to 2.5 cm, or drop the temperature to 160 °C and add 4–5 minutes.
- The pumpkin seeds are chewy instead of crunchy
- They were still damp or stringy. Rinse off the pulp, pat the seeds thoroughly dry and spread them in a single layer. Leave them to cool completely on a plate.
Frequently asked questions
How long does pumpkin take in an air fryer?
Cubes take 15–18 minutes at 180 °C and wedges 18–20 minutes. Thin slices of 1 cm are done in 10–12 minutes.
How long do pumpkin seeds take in the air fryer?
Dry seeds with 1 tsp oil and a pinch of salt take 8–10 minutes at 160 °C. Shake them every 3 minutes and take them out when they are pale gold and crisp.
Do you need to peel pumpkin before air frying?
Not always. The skin of butternut and Crown Prince softens and is edible, but tough skin on large pumpkins should come off. Wedges with the skin on are easier to handle.
Can I use frozen pumpkin in the air fryer?
Yes. Cook frozen cubes at 180 °C for 18–22 minutes, shaking twice. They will be softer and slightly wetter than fresh.
Is pumpkin in the air fryer good for soup?
Yes. Roasting the cubes first gives soup a deeper, sweeter flavour. Cook them at 180 °C for 15 minutes, then simmer in stock and blend.
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