Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425°f. in large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. pour into 9-inch, unbaked pie crust. bake 15 minutes. meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. stir in walnuts. reduce oven temperature to 350°f. sprinkle walnut mixture evenly over pie. bake 40 minutes or until knife inserted 1 inch from edge comes out clean. cool. garnish as desired. refrigerate leftovers.

Target recipe: preheat the oven to 425°f. line the 10 inch pie pan with a 10 inch pastry dough. press the dough down into the pan and flute the edges. refrigerate for 30 minutes. combine all of the above ingredients in a large bowl and beat until smooth. pour into the lined pie pan. bake for 10 minutes and then drop the temperature to 300°f. bake for an additional 50 minutes or until firm. enjoy and happy thanksgiving!