Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut pumpkin in half and remove all seeds and pulp. cover both halves in aluminum foil and bake at 350 for 1 hour. remove from oven and mash in large pot. run thru blender until it is a smooth mush. in small sauce pan, melt butter. add graham crackers and mix well. pour into pie plate or spring form pan (can also use cupcake pan for individual pies) spreading evenly. in large bowl mix 1 1/2 cups pumpkin, honey, salt, cinnamon, nutmeg, ginger, milk, allspice, cloves and eggs until well blended. pour into pie pan. cook at 450 for 15 minutes, then reduce heat to 325 and bake for 45 minutes. pie is done when toothpick inserted in the middle comes out clean. let cool to room temperature then refridgerate. enjoy.

Target recipe: preheat oven to 325. combine first 3 ingredients in a bowl; toss with a fork until moist. press into bottom and up sides of a 9-inch pie plate coated with cooking spray. bake at 325 for 5 minutes; cool on a wire rack. combine pumpkin and remaining ingredients in a bowl. pour into prepared crust. bake at 325 for 1 hour or until a knife inserted in center comes out clean. cool on a wire rack.