Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. in a large bowl combine pound cake mix, 1 egg, melted butter, pumpkin pie spice until crumbly. press into 13 x 9 pan. beat cream cheese in bowl until light and fluffy. beat in condensed milk gradually. add remaining 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt. beat well. pour over crust. sprinkle with pecans. bake for 35-40 minutes. cool in pan. cut into 48 bars.

Target recipe: in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day.