Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. bake 8 minutes; cool slightly. increase oven temperature to 400 f. in large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. add pumpkin and eggs; beat until well blended. stir in small chocolate chips; pour into prepared crust. bake 10 minutes. reduce oven temperature to 250 f; continue baking 50 minutes. remove from oven to cooling rack; loosen cake from rim of pan. cool completely; remove rim. refrigerate. garnish with chocolate leaves, if desired. cover; refrigerate leftovers.

Target recipe: in large bowl, combine sugar, pumpkin, oil, water, and eggs; beat until smooth. blend in flour, spices, baking soda and salt. fold in chocolate chips and nuts. grease and flour 3 (1 lb.) coffee cans or 3 loaf pans. fill cans 1/2-3/4 full. bake at 350 degrees for 1 hour or until a knife when inserted comes out clean. cool on wire racks before removing from cans/pans. wrap in cellophane once completely cooled. to freeze: wrap in cellophane, then foil and place in a ziploc freezer bag.