Olga's Pumpkin Pie

Description
From recipes for diabetics by billie littl

Ingredients

 * 1 1/2 cup cornflakes
 * 1 tsp diet margarine, melted
 * 1 tbsp hot water
 * 1/2 cup dietetic maple syrup
 * 1 cup nonfat milk
 * 2 pack dietetic butterscotch or -vanilla pudding
 * 1 cup pumpkin, canned or fresh -cooked
 * 1 large egg

Directions

 * 1) Preheat the oven to 325 °F. Crush the cornflakes.
 * 2) Mix the margarine and water, blending well, then add to the cornflakes, mixing well.
 * 3) Spread the mixture evenly in a 9-inch pie pan, pressing frim around the edge with a spatula.
 * 4) Bake for 8 to 10 minutesin the oven, remove and let cool to room temperature.
 * 5) Blend the remaining ingredients in a saucepan and cook, over medium heat, while stirring constantly, until it reaches a boil.
 * 6) Cool to room temperature and then pour into the pie shell.
 * 7) Chill for at least three hours before serving.

Exchanges per serving: Calories per serving: 110°
 * 1 serving = 1 ½ breads.