Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325º. crust:. grease 9 inch pie pan. combine crumbs, butter, cinnamon, sugar and nuts. line bottom and partly up the sides of the pan with mixture and refrigerate until ready to add filling. filling:. beat cream cheese until fluffy. gradually add sugar. add eggs, one at a time, beating well after each addition. gradually add flour, pumpkin and pumpkin pie spice. blend well and stir in nuts. pour into crust-lined pan. bake for 1 hour 45 minutes or until center feels firm when touched.

Target recipe: heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers.