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Olgas Pumpkin Pie Recipe

	Category	Holiday Recipes
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Ingredients And Procedures

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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<h1>Olgas Pumpkin Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c Cornflakes <P>1 ts Diet Margarine; Melted <P>1 tb ;Hot Water <P>1/2 c Dietetic Maple Syrup <P>1 c Nonfat Milk <P>2 pk Dietetic Butterscotch Or <P>-Vanilla Pudding 1 c Pumpkin; Canned Or Fresh <P>-Cooked 1 lg Egg <P>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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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