Instructions: Preheat oven to 350 degrees; coat a 9-inch pie plate with nonstick cooking spray. Combine flour, 1/4 teaspoon cinnamon, salt and 1/8 teaspoon nutmeg in a bowl; cut in shortening with a pastry blender until mixture resembles coarse crumbs. Combine ice water and lemon juice. Sprinkle water mixture, 1 tablespoon at a time, over the surface of flour mixture; toss with a fork until dry ingredients are moistened. Gently press dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.

Roll dough, still covered, into a 13-inch circle. Place in the freezer for 5 minutes, or until wrap can be easily removed. Remove plastic wrap; fit dough into prepared pan; trim excess dough. Fold edges under and flute; set aside. Shape remaining dough into a ball and place between two sheets of plastic wrap; roll to 1/8-inch thick and freeze for 5 minutes. Cut out 2 maple leaf-shaped pieces of dough; cover and freeze. Combine pumpkin, milk, sugar, syrup, spices and eggs in a large bowl; beat at medium speed until well blended. Pour into pastry shell; arrange maple leaves on top. Bake for 55 minutes, or until a knife inserted in the center comes out clean.

Cool on a wire rack. Spread yogurt onto several layers of paper towels; cover with additional paper towels. Let stand for 5 minutes. Spoon into a bowl, using a rubber spatula; cover and chill. Serve with pie.

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