1 1/2 c Cornflakes 2 pk Dietetic Butterscotch Or
1 ts Diet Margarine; Melted -Vanilla Pudding
1 tb ;Hot Water 1 c Pumpkin; Canned Or Fresh
1/2 c Dietetic Maple Syrup -Cooked
1 c Nonfat Milk 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
Yields
6 servings