Olga's Pumpkin Pie

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Title: Olga's Pumpkin Pie
Categories: Pies, Diabetic, Bakery
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
1 c Pumpkin; canned or fresh
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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