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 together first six ingredients and pour onto foil lined cookie sheet (spray foil with pam). bake for 15 minutes at 350 degrees. while baking, mix next five ingredients. remove cake and turn onto tea towel sprinkled with 1/2 cup powdered sugar. spread with cream cheese mixture. roll up jelly roll style and wrap with saran wrap. refrigerate for 1 hour. slice, serve, and enjoy!