Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. crush cookies into fine crumbs, stir in sugar. add butter and stir till crumbs are moistened. press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. place tart pan on a rimmed baking sheet; bake until set, about 12 minute. pour chocolate onto warm crust; spread with a spatula. freeze until chocolate is firm, about 5 minute brush sides of tart pan with butter; set aside. in a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice and salt. pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minute cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day). unmold tart.

Target recipe: preheat the oven to 350 degrees f. grease and flour a 10-inch bundt pan or tube pan. in a large heavy saucepan over medium heat, melt the butter. remove from heat and mix in the sugar, pumpkin puree, vanilla, and eggs. add the baking powder and baking soda in pinches, breaking up any lumps with your fingers. stir in thoroughly. stir in the salt, cinnamon, ginger, cloves, nutmeg, and cocoa. stir in the flour, just until blended, then the nuts and raisins. pour and scrape the batter into the pan. smooth the top. bake for 45 minutes. cool in the pan on a rack for 10 minutes. remove from the pan and cool on the rack for about 15 minutes more. when cool, dust top with confectioners' sugar, if desired.