Olga's Pumpkin Pie

• 1 1/2 cups corn flakes
• 1 teaspoon margarine non-fat,
• 1 tablespoon water hot
• 1/2 cup maple syrup dietetic
• 1 cup milk non-fat
• 2 packages pudding butterscotch or vanilla, dietetic variety
• 1 cup pumpkin canned or fresh
• 1 each eggs large

1. Preheat the oven to 325F (160C).
2. Crush the cornflakes.
3. Mix the margarine and water, blending well, then add to the cornflakes, mixing well.
4. Spread the mixture evenly in a 9-inch pie pan, pressing frim around the edge with a spatula.
5. Bake for 8 to 10 minutes in the oven, remove and let cool to room temperature.
6. Blend the remaining ingredients in a saucepan and cook, over medium heat, while stirring constantly, until it reaches a boil.
7. Cool to room temperature and then pour into the pie shell.
8. Chill for at least three hours before serving.

corn flakes, margarine, water, maple syrup, milk non, butterscotch, pumpkin, eggs

Taken from recipeland.com/recipe/v/olgas-pumpkin-pie-36595 (may not work)