Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix pumpkin, sugar, spices and salt together. when using fresh pumpkin i use blender. add milk and egg yolks. mix well. in another bowl, beat egg whites until firm. fold into pumpkin mix and pour into pie shell. bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes. i use the blender for all mixing.

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.