| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Diabetic, Pies, Holidays | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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