Lemon Pumpkin Pie

Ingredients

Base ..........
1 cup flour
½ cup rolled oats
90g butter
1 tbsp sugar
2-3 tbsp ice cold water
Filling ..........
1 ½ cups pumpkin puree
2 eggs, lightly whisked
½ cup brown sugar
1 ¼ cups EASIYO yogurt
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
Topping ..........
1 ½ cups drained EASIYO yogurt (8-10 hours)
1 ½ tsp lemon juice
3 tsp lemon rind, grated
1 ½ tbsp icing sugar

Method

Place flour into bowl and stir in rolled oats.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in sugar. Add 2 tbps of the water to make a soft sough.
Add extra water is necessary (dough should leave bowl clean).

Chill pastry for 30 minutes.
Roll out dough on a lightly floured work surface to 3mm thick.
Lightly grease a 23 cm tart plate and line plate with pastry trimming edges.

In a large bowl beat together pumpkin, eggs, sugar, yogurt and spices.
Pour pumpkin mixture into pastry-lined dish. Bake at 180°C for 1 ¼ hours (knife inserted at centre should come out clean).
Cool. In a small bowl blend together the drained yogurt, lemon juice, lemon rind and icing sugar.
Spread on top of the pie.
Garnish with extra lemon rind. Chill before serving.