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: preheat oven to 350, and line a 12 cup muffin tin with baking liners. using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. beat in egg white and 1/2 tsp vanilla, mix well. in a seperate bowl whisk flour, pumpkin pie spice, baking powder and salt. in another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. whisk in the flour mixture. layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin miture. bake at 350 for 25 minutes, until the tops are springy. the original recipe calls for icing- but i think they're delightful as is!