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: combine flour and brown sugar in medium bowl. cut in butter to make a crumb mixture. stir in nuts. set aside 3/4 cup crumb mixture for topping. press remaining mixture into bottom of 8 x 8 baking pan. bake in preheated 350° oven for 15 minutes. cool slightly. combine cream cheese, sugar, pumpkin, eggs, spices and vanilla in large mixing bowl. blend until smooth. pour over baked crust. sprinkle with reserved topping. bake an additional 30-35 minutes. cool before cutting into bars.