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1
Drain yogurt in a sieve lined with a dampened paper towel or coffee filter and set over a bowl 1 hour, then discard liquid and stir drained yogurt and 1 1/2 tablespoons honey together in a small bowl until honey is dissolved.
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2
While yogurt drains, bring water, granulated sugar, lemon zest and juice, cinnamon, and remaining cup honey to a boil in a 3- to 4-quart heavy pot over moderately high heat, stirring until sugar is dissolved, then add pumpkin and bring to a boil. Reduce heat and simmer pumpkin, covered, until tender but not falling apart, 15 to 20 minutes. Transfer pumpkin to a bowl using a slotted spoon, then boil syrup until reduced to about 1 1/2 cups, 5 to 8 minutes.
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3
Put oven rack in middle position and preheat oven to 375u00b0F. Stir together butter and confectioners sugar until combined well. Gently pull apart strands of
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4
in a large bowl to loosen, then toss with butter mixture and almonds until coated well. Divide
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5
among 12 muffin cups and press into bottoms and halfway up sides of the muffin cups, creating nests. Bake
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6
until the outsides are golden, 12 to 18 minutes (check by gently lifting one out of a muffin cup with a paring knife or small offset spatula), then cool completely in tin on a rack.
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7
Transfer
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8
nests to serving plates. Just before serving
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9
, spoon about 1/3 cup pumpkin into each nest, then drizzle each with about 1 1/2 tablespoons syrup and top with a tablespoon of yogurt.
