Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 180c (350f). grease a 24cm spring-form tin- i use a light olive oil spray. in a blender or food processor, crush the biscuits to fine crumbs. melt the margarine over gentle heat. in a medium bowl, add margarine to biscuit crumbs and combine well. pour crumb mix into springform tin, press down evenly all over and bake in oven for 10 minutes. while base is baking, beat eggs together with sugar till light and creamy. add pumpkin puree, tofu, spices and soy milk. blend or process pumpkin mix until smooth. pour into springform tin, and bake for about 1 hour or until top is light brown and set (some cracks may form but this is ok). allow to cool- best served at room temperature or slightly chilled.

Target recipe: preheat oven to 325. combine first 3 ingredients in a bowl; toss with a fork until moist. press into bottom and up sides of a 9-inch pie plate coated with cooking spray. bake at 325 for 5 minutes; cool on a wire rack. combine pumpkin and remaining ingredients in a bowl. pour into prepared crust. bake at 325 for 1 hour or until a knife inserted in center comes out clean. cool on a wire rack.