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: crust: combine crumbs and margarine. press into bottom of 9-inch springform pan. place in freezer while preparing filling. filling: in large mixing bowl, with mixer at medium speed, beat cream cheese until soft and creamy. add remaining ingredients and beat at low speed until blended and smooth, about 1 minute. pour filling into crust. bake at 350f for 55 minutes or until all sides begin to pull away form pan and filling is set. cool 15 minutes, then run knife around sides to loosen cake from pan. cool on rack to room temperature. cover and refrigerate 2 hours or until serving time.