Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. stir together all crust ingredients in medium bowl. reserve 3 tablespoons for topping. press mixture onto bottom and up sides of 10-inch tart pan or pie plate. bake for 12 to 15 minutes or until lightly browned. cool completely. meanwhile, combine all filling ingredients except whipping cream in large mixer bowl. beat at medium speed, until creamy. continue beating, gradually add whipping cream, beating until mixture is thick and fluffy. spread filling over cooled crust; sprinkle with reserved 3 tablespoons crust mixture. refrigerate until set (at least 3 hours).

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.