1. Rolled oats, flax seeds, and coconut flakes grind in a blender. 2. Protein with ice water and salt beat with a mixer to a peak, to combine the dry mixture into a tight dough. 3. Form of grease with vegetable oil and evenly over bottom and sides of the form to distribute the dough and pierce with a fork all over the cake. 4. In a preheated oven sent for 10 minutes.

Clean the pumpkin from the peel, cut into small pieces, spread on parchment paper and bake in the oven at 180 degrees for about 20 minutes.

Baked pumpkin, beat in a blender, add 1 egg and remaining yolk, yogurt, coconut, powdered sugar and vanilla.

In the form of baked crust pour pumpkin lot and put it into the oven for another 40 minutes. Readiness check with a toothpick! Pumpkin pie turns out very tender, so I recommend to use a split mold.

The cream with the icing sugar beat with a mixer and a thin stream pour in the lemon juice, continuing to mix.

Cream to cover the cake before serving, store in refrigerator.