To make the crust:  

  1. Place flour, powdered sugar and salt in the bowl of a food processor; pulse until combined. Add Kerrygold Unsalted Butter and pulse until well-incorporated. Pour in egg yolk, milk and vanilla. Process until dough comes together in a ball. Remove from food processor, shape into a disc and wrap tightly in plastic wrap. Refrigerate for 60 minutes.  
  2. Preheat oven to 375°F. Line a large sheet pan with parchment and set aside.  
  3. Remove plastic wrap from dough. Place dough between two pieces of parchment paper, adding a bit of flour to keep from sticking, if necessary. Roll dough out to about an 11” circle. Peel the dough from the paper and lay over a 9” tart pan with a removable bottom. Press gently into the pan, working dough up the sides. Trim off any excess dough.  
  4. Place tart pan on prepared baking sheet and bake for 15-17 minutes or until lightly browned. Remove from oven and allow to cool slightly. Lower oven temperature to 350°F.  

 To make the filling:  

  1. Place pumpkin, brown sugar and spices in a large mixing bowl. Stir together until combined.  
  2. Whisk together eggs, melted Kerrygold Unsalted Butter, heavy cream and yogurt in a small bowl. Pour egg mixture into pumpkin mixture and whisk until smooth.  
  3. Return tart pan to the oven on the prepared baking sheet. Pour filling into crust in tart pan and bake for 35-40 minutes or until middle is almost set. Check tart after 20 minutes and tent crust edges with foil if browning too quickly. Cool completely on a wire rack. If not serving that day, refrigerate until ready to serve.  

 To make the topping:  

  1. Place cream, powdered sugar and vanilla in a mixing bowl. Use a hand mixer with whisk attachment to beat until soft peaks form. Spread whipped cream over pie and dust with cinnamon, if desired.  

 Recipe by Garnish with Lemon.