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 ours (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.


SERVES 6-8