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Olga’s Pumpkin Pie

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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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