A healthy, fall dessert packed with pumpkin that’s perfect for people with gluten allergies. From Elana’s Pantry.

You’ll Need:

1 medium pie pumpkin, acorn squash or butternut squash (how-to roast squash)
1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)
½ cup agave nectar
1 tablespoon vanilla extract
1 tablespoon lemon juice
1 tablespoon cinnamon
¼ teaspoon celtic sea salt

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 cuisinart, 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
9. Remove from oven, cool and serve

Serves 8

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