Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. grease bottom of 13x9x2-inch pan. combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. pour into pan. sprinkle dry cake mix evenly over pumpkin mixture. top with pecans. drizzle with melted butter. bake at 350°f for 50 to 55 minutes or until golden. (check it early). cool completely. serve with whipped topping. refrigerate leftovers.

Target recipe: mix first 5 ingredients together in medium bowl, set aside. in another bowl, beat the eggs well then beat in milk. add salt and flour and mix well. if mixing by hand you may want to strain batter to prevent lumps. beat in 2 1/2 t of melted butter or oil. let crepe batter stand at room temperature for at least one hour before cooking. heat small, lightly greased fry pan over med-high heat. use 1/4c batter at a time, swirl batter around in pan and cook about 30 seconds each side. fill each crepe with a 2-3 tablespoons of pumpkin mix and fold or roll. drizzle pure maple syrup over if you'd like.