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: combine the first four ingredients until crumbly; press into a greased 13"x 9" x 2" baking pan. bake at 350'f for 20 minutes or until golden brown. meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. bake for 45 minutes. combine brown sugar, pecans and butter; sprinkle over top. bake 15-20 minutes longer or until a knife inserted near the center comes out clean. cool. store in the refrigerator.