Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: first start by preparing your crust: preheat your oven to 350 degrees. combine cracker crumbs,pecans,sugar and ginger. add butter. stir until well coated. press,mixture evenly over bottom and sides of a 9" pie plate. bake 8 to 10 minutes, and then cool on a wire rack. to prepare the filling, combine brown sugar and cream cheese, beating until light and fluffy. beat in the rest of the ingredients in order listed above,adding the eggs last, putting them in one at a time. cover filling and refrigerate overnight. bring to room temperature before filling pie shell. pour into pie shell, and bake for 55 to 60 minutes and use toothpick test for exact timing. cool on a wire rack. top with whipped cream and pecan halves if you wish!

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.