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: preheat oven to 450 degrees. prepare 2 uncooked pie crusts in 9 inch pie plates. melt butter and stir in pumpkin and spices. in a separate bowl beat eggs until fluffy. stir flour, sugar, brown sugar, salt and milk into eggs. gently add eggs to pumpkin mixture and mix pour mixture into pie shells. bake 15 minutes at 450 degrees. lower oven temperature to 375 degrees and bake for an additional 45 minutes.