Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 450f. in a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves pumpkin and stir well add vanilla, evaporated milk, orange rind and egg whites beat with an electric mixer until smooth fold in orange juice pour into unbaked pie shell bake for 10 minutes reduce heat to 325f and bake for 45 minutes or until knife inserted comes out clean.

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.