Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: stir pumpkin and milk in large bowl with whisk until well blended. add pudding mixes and spice. beat 2 minute (mixture will be thick.) stir in half the cool whip; spoon into crust. refrigerate 4 hours or until firm. for streusel: microwave nuts, sugar and butter in microwaveable bowl on high 1 to 1-1/2 minute or until hot and bubbly, stirring after 1 minute cool. sprinkle nut mixture over pie. serve topped with remaining cool whip.

Target recipe: preheat oven to 425. with mixer or wire whist, beat pumpkin, sweetened condensed milk, egg, 3/4 tsp cinnamon, ginger, nutmeg and salt. pour into crust bake 15 minutes meanwhile, combine sugar, flour and 1/2 teaspoons. cinnamon; cut in butter until crumbly. stir in walnuts. remove crust from oven. reduce oven to 350. sprinkle streusel mixture over pie. bake 40 minutes or until set. cool. serve warm or at room temperature. refrigerate leftovers. tip: top with whipped cream if desired.