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: using an electric mixer on low speed, blend the pumpkin and cream cheese until smooth. add pumpkin pie spice and confectioners sugar and blend with mixer until smooth and creamy. fold in the cool whip and refrigerate for at least one hour. serve with ginger snaps or cinnamon graham crackers.