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Quick and Easy, last minute Pumpkin Pie

Thanksgiving is right around the corner (so is Christmas), so it’s definitely the time of the year to bring out your standmixer to get busy baking.


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  1. 1 (15oz) can pumpkin
  2. 1 (14oz) can sweetened condensed milk
  3. 2 large free range eggs
  4. 1 tsp ground cinnamon
  5. ½ tsp ground ginger
  6. ½ tsp ground nutmeg
  7. ½ tsp salt
  8. ½ tsp lemon zest
  9. ½ cup walnuts, pecan, or nuts of your choice
  10. 1 unbaked pie crust


  1. pie dish


  1. Add pumpkin, condensed milk into Ventray Standmixer, use the whisk attachment to mix these ingredients over medium speed
  2. Add in eggs, spices and salt, mix until ingredients are completely smooth and well combined
  3. Pour pie filling into pie crust

Oven Directions

  1. Preheat oven to 425F, bake pie for about 10 minutes
  2. Reduce temeperature to 350F and continue to bake for another 30 minutes
  3. Sprinkle nuts on top, then bake for another 5-10 minutes, insert knife 1-inch into crust and if it comes out clean, your pie is ready
  4. Set aside and let it cool before serving



(1) store bought can pumpkin and pie crust can be the easiest solution for a fresh home baked pupmkin pie

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