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Olga’s Pumpkin Pie

  • on January 28, 2009
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Ingrients & Directions


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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Yields
6 Servings

Article Categories:
Pies

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