Pumpkin Cheese Cake

By Shonda Dwyer

Ingredients

• 1 medium pie pumpkin, acorn squash or butternut squash

• 1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)

• ½ cup honey

• 1 tablespoon vanilla extract

• 1 tablespoon lemon juice

• 1 tablespoon cinnamon

• ¼ teaspoon celtic sea salt

Directions

1. Fill the bottom of a baking dish with a little less than ¼ inch of water

2. Cut pumpkin in half, remove seeds, and place face down in baking dish

3. Roast pumpkin in the oven for 45-55 minutes until soft

4. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups

5. In a food processor, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave, vanilla and lemon juice and process until smooth, about 1-2 minutes

6. Process in cinnamon and salt

7. Pour batter into a 9-inch tart pan

8. Bake at 350° for 45-50 minutes, until firm