Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth. add the spices and salt, beat until well mixed. stir in graham cracker crumbs. pour into a 9-in. pie plate that has been coated with nonstick cooking spray. bake at 325'f for 50-55 minutes or until a knife inserted near the center comes out clean. cool. if desired, garnish with a dollop of whipped topping and sprinkling of cinnamon. store in the refrigerator. sweet 'n low or sweet one are recommended for baking.

Target recipe: preheat oven to 350°f. combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. set aside. cream butter and splenda in large mixing bowl. add pumpkin, eggs, and vanilla extract; beat until blended. gradually add flour mixture into pumpkin mixture at low speed until combined. stir in nuts, if using. drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets. bake for 12 to 15 minutes, or until edges are golden brown. remove to wire rack to cool completely.