Olga's pumpkin pie - diabetic
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cornflakes |
| 1 | teaspoon | Diet Margarine; Melted |
| 1 | tablespoon | ;Hot Water |
| ½ | cup | Dietetic Maple Syrup |
| 1 | cup | Nonfat Milk |
| 2 | packs | Dietetic Butterscotch Or Vanilla Pudding |
| 1 | cup | Pumpkin; Canned Or Fresh Cooked |
| 1 | large | Egg |
Directions
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 = 1½ breads. Calories per serving: 110
From Recipes For Diabetics by Billie Little Submitted By ANNE MARIE CHIAPPETTA On 04-04-95
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