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: line 18 muffin wells with paper cupcake liners. place 1 gingersnap in each. beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. add eggs and mix well. add pumpkin and corn syrup; beat 1 minute. pour filling into liners, dividing evenly. bake in a preheated 325°f oven for 30 to 35 minutes, until just set. chill for 1 hour. garish as desired. a little dallop of whipped cream topped with a pecan half looks pretty.