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: combine the first four ingredients until crumbly; press into a greased 13"x 9" x 2" baking pan. bake at 350'f for 20 minutes or until golden brown. meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. bake for 45 minutes. combine brown sugar, pecans and butter; sprinkle over top. bake 15-20 minutes longer or until a knife inserted near the center comes out clean. cool. store in the refrigerator.