2 to 3 teaspoons minced chipotle peppers in adobo sauce
1/8 teaspoon plus 1/2 teaspoon salt, divided
1 medium pie pumpkin
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon pepper
In a small bowl, combine yogurt, maple syrup, chipotle peppers and 1/8 teaspoon salt. Refrigerate, covered, until serving.
Preheat air fryer to 400°. Peel pumpkin; cut in half lengthwise; discard seeds or save for toasting. Cut into 1/2-in. strips. Transfer to a large bowl. Sprinkle with remaining 1/2 teaspoon salt, garlic powder, cumin, chili powder and pepper; toss to coat.
In batches, arrange pumpkin in greased air-fryer basket. Cook until just tender, 6-8 minutes. Toss to redistribute; cook until browned and crisp, 3-5 minutes longer. Serve with sauce.