Maple & Pumpkin Pie

Ingredients

• 1⁄4 spray olive oil
• 1⁄4 sheet of reduced-fat shortcrust pastry (or gluten free if required)
• 100g tinned pumpkin puree (unsweetened)
• 1⁄8 cup (31ml) coconut milk (tinned)
• 1⁄8 cup (15ml) maple syrup (honey or rice malt syrup)
• 3⁄4 large egg, lightly beaten
• 1⁄4 tsp vanilla extract
• 1⁄4 tsp ground cinnamon, plus extra to serve
• 1⁄4 tsp ground ginger
• 1⁄8 tsp ground nutmeg
• pinch of salt
• 1⁄8 cup (40g) Greek yogurt (or dairy-free alternative), to serve