Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place dough in 10-inch glass pie pan, leaving 1/2 inch overhang. crimp edges, forming 1/2 inch decorative border. cover; chill 30 minutes. mix pumpkin, brown sugar, and peanut butter in large bowl. blend in eggs 1 at a time. stir in half and half, southern comfort, vanilla, nutmeg and salt. (can be prepared 1 day ahead. refrigerate.). position rack in lower third of oven and preheat to 425 degrees. pour filling into prepared shell. bake 20 minutes. reduce temperature to 350 degrees. continue baking until filling is set and uniformly puffed, about 50 minutes. transfer pie to rack and cool completely.

Target recipe: whip cream cheese for 10 minutes with an electric mixer. add powdered sugar and whip 10 minutes more. blend in cool whip, peanut butter and vanilla. beat 5 minutes. pour into pie crusts and freeze at least 2 hours. before serving, garnish with whipped cream and peanuts. for a special touch, top pie with hot caramel or chocolate sauce.