MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Olga’s Pumpkin Pie
  Categories: Diabetic, Pies, Holidays
       Yield: 6 servings
  
   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
  
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