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 Pudding 1 c Pumpkin; Canned Or Fresh

-Cooked 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