Title: Olga's Pumpkin Pie
Categories: Pie Holiday Diabetic
Yield: 6 Servings

1 1/2	c	Cornflakes
1	ts	Diet Margarine; Melted
1	tb	;Hot Water
1/2	c	Dietetic Maple Syrup
1	c	Nonfat Milk
2	pk	Dietetic Butterscotch Or Vanilla Pudding
1	c	Pumpkin; Canned Or Fresh Cooked
1	lg	Egg

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

Exchanges per serving: 1 serving = 1 1/2 breads. Calories per serving: 110

From Recipes For Diabetics by Billie Little

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