Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth. add the spices and salt, beat until well mixed. stir in graham cracker crumbs. pour into a 9-in. pie plate that has been coated with nonstick cooking spray. bake at 325'f for 50-55 minutes or until a knife inserted near the center comes out clean. cool. if desired, garnish with a dollop of whipped topping and sprinkling of cinnamon. store in the refrigerator. sweet 'n low or sweet one are recommended for baking.

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.