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Preheat the air fryer to 330 degrees F, air fryer setting. Remove dough from the freezer and cut it into 8 triangles. Each triangle is a scone. Line your air fryer basket with parchment paper. Pull apart each scone from the circle and place the scones on the parchment paper about an inch & a half apart from each other.
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Peel and slice the pumpkin into wedges. Transfer them into a big bowl. Add the olive oil and all the seasoning. Toss them to coat them with the seasoning. Preheat the air fryer to 400 f. Arrange the pumpkin in a single layer. Air fry for 10-12 minutes while turning them in between. Remove them onto a plate and enjoy.
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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.
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Preheat the air fryer to 400°F/ 200°C, then place the pumpkin in the air fryer basket, drizzle (or spritz) with oil, and sprinkle with the seasonings. Air fry pumpkin for 15-20 minutes until it is fork tender and golden-brown at the edges. Shake the basket halfway through cooking to ensure the pumpkin cooks evenly.
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Pie Crust. Preheat the air fryer to 300 degrees for about 5 minutes. Place pie crust into two 7" or 8" pie pans. Cut off any excess crust, leaving approximately 1" of crust around the edges. Fold the remaining pie crust edges in toward the pie, and pinch or crimp the edges to create a decorative look.
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Best Air Fryer Pumpkin Recipes. From sweet treats such as Air Fryer Pumpkin Banana Nut Bread and Air Fryer Pumpkin Spice Donut Holes, to savory recipes like Air Fryer Kabocha Pumpkin Fries and Air.
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Lay the seeds out on paper towels and pat dry. Let sit for 30 minutes to remove any excess moisture. You should have about 1 cup pumpkin seeds. Heat the air fryer to 350°F. Transfer the dried pumpkin seeds to a medium bowl. Add 1 teaspoon olive oil, 1/4 teaspoon ground chipotle pepper, 1/4 teaspoon kosher salt, and 1/8 teaspoon cayenne pepper.
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Remove the peel. Cut the pumpkin slices into cubes. Add the cubes to a large bowl, add the oil and seasoning and mix with a spoon until all cubes are covered in the oil. Place the pumpkin cubes in your air fryer basket. Air fry for 20 minutes at 360°F (180°C), shake halfway through.
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Add the pumpkin slices to a large bowl and toss them with oil and seasonings. Place all the pumpkin in the air fryer basket and air fry on 400F for about 15 minutes, or until fork tender. Since they're overlapping you'll need to stir the fries or shake the basket once or twice while they air fry. All the fries are done in one batch.
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Preheat the air fryer to 350°F (175°C), place the leftover pumpkin cubes in a single layer in the air fryer basket, and cook them for about 5-7 minutes until warmed through and crispy. Alternatively, you can reheat the leftovers in a conventional oven. Preheat the oven to 350°F (175°C), place the pumpkin cubes on a baking sheet, and bake.
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First, wash and dry parsley. Keep it in the bundle, remove extra leaves from the stem, and cut the extra stem. Then chop coarsely and finely as per your dish requirements. If you want finely chopped parsley cut it at 90 degrees and run the knife twice or thrice on parsley. To preserve parsley, seal it in a plastic bag or airtight jar and store.
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Cut the top off the pumpkin and slice in half lengthwise. Remove seeds. Slice the halves into slices and then remove the rind on the outside. Sprinkle with salt and pepper and spray basket with olive oil spray. Lay pieces in without overlapping and cook at 380 degrees F for 12 minutes or until as tender as you'd like.
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Bowl. Load into a bowl your diced pumpkin, seasoning and extra virgin olive oil. Mix with your hands and then load into the air fryer basket. Cook. Air fry pumpkin for 12 minutes at 180c/360f, then shake the pumpkin cubes, spray with extra virgin olive oil and then cook for a further 5 minutes at 200c/400f.
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Place the pumpkin in a preheated Air fryer. Air fry at 400˚F for 16 to 18 minutes until the pumpkin is tender and caramelized on the edges. Shake the basket halfway through. Roast the pecans along with the pumpkin to save time. Add the pecans to the Air fryer basket in the last 2 minutes of the cooking time.
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In a large bowl, mix all of the seasonings, the cumin, turmeric, smoked paprika, salt, and pepper, along with the oil. Add the sliced pumpkin to the bowl and mix to ensure they are all evenly coated. I usually end up massaging the seasonings onto the pumpkin slices by hand. Preheat the air fryer to 360°.
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Separate pumpkin seeds from pulp, rinse, and remove excess moisture (they don't have to be completely dry). In a mixing bowl, combine seeds, olive oil, and seasoning salt. Spread seeds in a single layer in the air fryer basket. Cook for 10-12 minutes at 360°F, shaking halfway. Enjoy immediately or store in an airtight container.