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: make pie crust by blending 2 cups flour, 1 cup milk, ¼ cup crisco oil, 1 tsp salt together and then chill for 1 hour. roll into desired thickness. makes 1 pie crust. to make pie filling:. beat eggs slightly. add pumpkin. mix well. add sugar, salt, cinnamon, ginger, and cloves. slowly add milk. mix thoroughly. pour into pie shell. cover pie crust edges with tin foil (to prevent over browning). bake in preheated 425 degree f oven for 15 minutes. reduce heat to 350 degrees f and continue to cook for 45 minutes. remove foil from crust during last 5 minutes. pie is done when knife inserted into center of pie comes out clean. cool. garnish with cool whip as desired.