Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.

Target recipe: mix the cream cheese, cool whip, ginger, cinnamon, and sugar in a large bowl. add pumpkin. whip ingredients together using a mixer, until evenly mixed. for a thinner dip you can add a quarter cup of milk. for a thicker- and sweeter- dip, add an extra half cup of sugar. serve with ginger snaps. for a pumpkin cheesecake; add three teaspoons of pumpkin pie spice to other ingredients. either half ingredients for one pie, or distribute the mixture evenly between two graham pie crusts. place in refrigerator up until five minutes before serving.