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: cupcakes. heat oven to 350°. mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. set aside. mash granulated sugar and butter in another bowl until combined. stir in egg white, then pumpkin, milk and 1/2 tsp vanilla. add dry ingredients; stir until just combined. pour batter into lined mini muffin cups to three quarters full. bake until cupcakes spring back to the touch, 10 to 15 minutes. icing. beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth. add yogurt and remaining 1/2 tsp vanilla; beat until combined. when cupcakes cool, frost and garnish with zest, if desired.