Steps

• Wash and dry the pumpkin, cut it and remove the seeds and strings, then slice it.
  Place the slices in the air fryer basket, on top of the grill.
  
  Compared to the previous recipe, I used more pumpkin, so I had to overlap the slices in part, although it’s better to avoid it since the air fryer cooks from above. I solved this by slicing them more thinly and trying to arrange them leaving small spaces between the slices to allow hot air circulation.
  
  Close the basket and start the appliance for a brief pre-cooking of the pumpkin: 5 minutes at 392°F, then open the basket, turn the slices, and cook for another 5 minutes.
  
  This time I didn’t brush the pumpkin with oil, but you can if desired.

  

• While the pumpkin cooks, season the breadcrumbs with oil, chopped parsley, garlic, and grated cheese (Grana or Parmesan or any cheese of choice).
  
  After previous attempts with sesame and other oilseeds, this time I wanted to try seasoning with cheese 🙂
  
  Cover the pumpkin slices with the seasoned breadcrumbs.
  
  Close the basket again and start the appliance, this time at 356°F for 6 minutes.

  

• In the next recipe which I will publish tomorrow, I used parchment paper (small spoiler), but when I cooked this gratinated pumpkin, I felt that to better circulate the air, it was better to place the pumpkin directly on the grill, not considering that I might then have some difficulty extracting the slices (and without dropping all the breadcrumbs 😅).
  
  So here’s how I solved it: I inserted a fork between the slices to hook the small central handle of the grill and lifted it slowly, trying not to make it wobble.
  I believe this could be useful not only to those who have an air fryer like mine but also to those who have other models, I imagine the grills (at least of these small models) are more or less all similar.

  

• Then I slid everything onto a plate, using the fork.
  
  If it’s still hot, be careful not to touch the grill with your hands.

  

• I hope this little tip can be helpful. 😊
  
  Enjoy your gratinated pumpkin in the air fryer! I really enjoyed it with this cheese gratin, let me know what you think! (And I welcome other gratin ideas, tell me about your experiments! 😀).

• Ah! For accuracy, I’ll also show you how much breadcrumb fell under the grill, really very little. However, for those who don’t want to risk it, there’s the parchment paper option, which you can use as I did in the gratinated mushrooms recipe.

  

• As I invite you to check out the next recipe (always dedicated to the air fryer), I remind you, as always, to read (and possibly put into practice! 😃) my salt-free tips:
  
  If you are interested in reducing or eliminating salt, always remember to:
  Reduce the salt gradually, the palate must get used to it gradually and should not notice the progressive reduction.
  Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
  Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
  Use seeds. Sesame, pine nuts, almonds, walnuts…
  Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
  Use my salt-free vegetable granule and gomasio.
  Prefer fresh foods.
  Avoid cooking in water, prefer cooking methods that do not disperse the flavors (grill, foil, steam, microwave)
  Avoid bringing the salt shaker to the table!
  Sometimes allow yourself a break from the rule. It’s good for the mood and helps to persevere.
  
  If you do not want, or cannot, give up salt:
  You can still try my recipes salting according to your habits. 🙂