---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Olga’s Pumpkin Pie
  Categories: Pies, Diabetic, Bakery
       Yield: 6 servings
  
   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
       1 c  Pumpkin; canned or fresh
       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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