Make this recipe a recipe that people in that category can eat. categories: ['dairy_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: 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.