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