First, heat the oven to 375°F.
Mix the flax and water in a small bowl and stir it with a teaspoon. Put the mixture aside.
Grind the graham crackers and oats into fine small crumbs in a food processor. Transfer it into a separate bowl.
Grind the pumpkin seeds in a clean coffee grinder. Then add it to the graham cracker mixture. Also, add the flax mixture and stir it until a coarse meal forms.
Press into the bottom and up sides of an 8*8 size pie plate.
Take a large bowl and place the condensed milk, egg yolks, lime zest, and juice. Whisk it well until a thick creamy mixture forms.
Pour this mixture into unbaked graham crust and smoothen the top with a rubber spatula.
Bake this mixture for 12 to 15 minutes until the edges are firm and the center still giggles when you shake the pan.
Take out the pie from the oven then let it cool for 30 minutes. Decorate the pie with kiwi slices on the top. When the pudding is fairly cool, wrap it in plastic for at least 1 hour or up to 8 hours before serving.