Olga's Pumpkin Pie
Yield
8 servingsPrep
30 minCook
10 minReady
3 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
corn flakes
|
|
| 1 | teaspoon |
margarine
non-fat, |
|
| 1 | tablespoon |
water
hot |
|
| ½ | cup |
maple syrup
dietetic |
|
| 1 | cup |
milk
non-fat |
|
| 2 | packages |
pudding
butterscotch or vanilla, dietetic variety |
* |
| 1 | cup |
pumpkin
canned or fresh |
|
| 1 | each |
eggs
large |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
corn flakes
|
|
| 5 | ml |
margarine
non-fat, |
|
| 15 | ml |
water
hot |
|
| 118 | ml |
maple syrup
dietetic |
|
| 237 | ml |
milk
non-fat |
|
| 2 | packages |
pudding
butterscotch or vanilla, dietetic variety |
* |
| 237 | ml |
pumpkin
canned or fresh |
|
| 1 | each |
eggs
large |
|
Directions
Preheat the oven to 325℉ (160℃).
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 minutes in 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.
