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Olga's Pumpkin Pie

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Recipe

Yield

8
servings

Prep

30
min

Cook

10
min

Ready

3
hrs
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups corn flakes
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1 teaspoon margarine
non-fat,
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1 tablespoon water
hot
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½ cup maple syrup
dietetic
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1 cup milk
non-fat
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2 packages pudding
butterscotch or vanilla, dietetic variety
*
1 cup pumpkin
canned or fresh
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1 each eggs
large
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Ingredients

Amount Measure Ingredient Features
355 ml corn flakes
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5 ml margarine
non-fat,
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15 ml water
hot
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118 ml maple syrup
dietetic
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237 ml milk
non-fat
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2 packages pudding
butterscotch or vanilla, dietetic variety
*
237 ml pumpkin
canned or fresh
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1 each eggs
large
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 10815% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 80mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 100% Vitamin C 2%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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