• Stir all ingredients except whipped topping until blended.
  • Pour into pie plate.

Tips from the Betty Crocker Kitchens

  • To lower the fat to just 4 grams and the calories to 170 per serving, use 1 1/2 cups of 1% milk for the evaporated milk and use reduced-calorie margarine.
  • For a festive presentation, sprinkle the plate with ground cinnamon. Top the pie with frozen (thawed) whipped topping and a cinnamon stick.
  • If you don’t have pumpkin pie spice on hand, use 1/2 teaspoon each of ground cinnamon, ground nutmeg and ground ginger.

More About This Recipe

  • Some days deserve a version of pumpkin pie that doesn’t take hours to make. And when those days roll around, you can turn to this impossibly easy pie recipe. With an unbelievable 10-minute prep time and just three steps, you’ll be surprised at how delicious that first bite tastes. In fact, don’t be surprised if you start turning to this recipe every time! Who knew baking a Thanksgiving-worthy pie didn’t have to be a fuss? And when you’re ready to dive into making one of Betty’s classic pies, make it easier with her tips for perfecting pumpkin pie.