Gluten Free Pumpkin Cinnamon Cheesecake

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 a baking dish.
3. Roast pumpkin in the oven at 350°F for 45 to 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 to 2 minutes.
6. Process in cinnamon and salt.
7. Pour batter into a 9-inch tart pan.
8. Bake at 350°F for 45 to 50 minutes, until firm.
9. Remove from oven, cool and serve.