Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325º. crust:. grease 9 inch pie pan. combine crumbs, butter, cinnamon, sugar and nuts. line bottom and partly up the sides of the pan with mixture and refrigerate until ready to add filling. filling:. beat cream cheese until fluffy. gradually add sugar. add eggs, one at a time, beating well after each addition. gradually add flour, pumpkin and pumpkin pie spice. blend well and stir in nuts. pour into crust-lined pan. bake for 1 hour 45 minutes or until center feels firm when touched.

Target recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.