Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crust: combine graham cracker crumbs, butter and sugar in a med. bowl. press onto bottom and 1" up side of 9" springform pan. bake in preheated 350 degree oven for 6-8 min. do not allow to brown. cool on wire rack for 10 min. cheesecake: beat cream cheese and sugars in large mixer bowl until fluffy. beat in eggs, pumpkin and milk. add cornstarch, cinnamon and nutmeg. beat well. pour into crust. bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly. topping: combine sour cream, sugar and vanilla in med. bowl. spread over surface of warm cheesecake. bake for an additional 5 min. cool on wire rack. chill for several hours or overnight. remove side of springform pan before serving.

Target recipe: mix the cream cheese, cool whip, ginger, cinnamon, and sugar in a large bowl. add pumpkin. whip ingredients together using a mixer, until evenly mixed. for a thinner dip you can add a quarter cup of milk. for a thicker- and sweeter- dip, add an extra half cup of sugar. serve with ginger snaps. for a pumpkin cheesecake; add three teaspoons of pumpkin pie spice to other ingredients. either half ingredients for one pie, or distribute the mixture evenly between two graham pie crusts. place in refrigerator up until five minutes before serving.