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: preheat oven to 350, and line a 12 cup muffin tin with baking liners. using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. beat in egg white and 1/2 tsp vanilla, mix well. in a seperate bowl whisk flour, pumpkin pie spice, baking powder and salt. in another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. whisk in the flour mixture. layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin miture. bake at 350 for 25 minutes, until the tops are springy. the original recipe calls for icing- but i think they're delightful as is!