Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450 degrees. whisk together first 5 ingredients. whisk in pumpkin, egg and then milk. pour mixture into crust. place pie crust on a cookie sheet and put in oven. bake 10 minutes. reduce heat to 325 degrees (this is when i like to cover the crust with a pie ring to keep it from getting too brown, if you dont have a pie ring watch it carefully and you may cover it with foil later). bake until sides puff and canter sets. approximately 40-60 minutes. cool completely and store in the refrigerator.

Target recipe: combine the first four ingredients until crumbly; press into a greased 13"x 9" x 2" baking pan. bake at 350'f for 20 minutes or until golden brown. meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. bake for 45 minutes. combine brown sugar, pecans and butter; sprinkle over top. bake 15-20 minutes longer or until a knife inserted near the center comes out clean. cool. store in the refrigerator.