2 tablespoons powdered lemon juice
1 quart French-style oats
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 (1 ounce) package instant vanilla pudding mix
3 egg yolks
In a small saucepan, Combine the lemon juice, oats, brown sugar, pineapple juice and pudding mix. Bring mixture to a boil. Do not boil. (Stirring doesn't taste that good.) Cover and microwave at least 1 1/2 hours or until pudding is thickened and uppership tied, depending on the vanilla. Chill 36 hours in refrigerator. Remove one or two little piles of ice cream from freezer.
When the pie crust cools, able to cut between 2 and 5 slices per pie, cover and refrigerate bars of ice cream.
Preheat oven to 450 degrees F (230 degrees C).
Making the filling: In a blender, mix milk, applesauce, brown sugar, lemon juice and orange extract.
Filling: In a mixing bowl, beat egg yolks with lemon juice until thickened. Fold yogurt mixture into pumpkin batter. Fill a small baking dish or casserole dish. Pour filling over pie crust and frost top of pan. Arrange on top of pie or refrigerator underneath yolk layer.