Olga's Pumpkin Pie

This pumpkin pie strips out the butter-heavy pastry crust and custard-dense filling in favor of a lighter build that still tastes like fall. A crushed cornflake crust baked briefly until crisp, then filled with a stovetop pumpkin mixture made from dietetic butterscotch pudding, nonfat milk, maple syrup, and an egg.

The butterscotch pudding is the unexpected backbone. It gives the filling a caramel-like sweetness and a creamy texture without heavy cream or mountains of sugar. Mixed with the pumpkin, it tastes like a spiced pumpkin custard that’s lighter on your stomach than the traditional version.

The cornflake crust adds a buttery crunch that holds up well after chilling. It’s sturdier than a graham cracker crust and has a subtle toasty, corn-sweet flavor that pairs naturally with pumpkin.

Pro Tips

• Crush the cornflakes fine but not to dust. You want some texture in the crust, not a powder that turns into a solid slab.
• Press the crust firmly and evenly, paying extra attention to the edges. Thin spots crumble when you cut slices.
• Stir the filling constantly while cooking. Pudding scorches easily on the bottom and lumps if you walk away.
• Chill for a full three hours minimum. The filling needs time to set firmly enough to slice cleanly.

Variations

• Vanilla version: Use vanilla pudding instead of butterscotch for a more traditional pumpkin pie flavor.
• Spiced up: Add cinnamon, ginger, and a pinch of cloves to the filling for a classic pumpkin spice profile.
• Graham crust: Swap the cornflakes for crushed graham crackers if you prefer a more familiar pie crust flavor.