Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], 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: preheat oven to 425°f. mix pumpkin, milk, and egg whites until smooth. gradually stir in splenda (1/4 cup at a time). add the pumpkin pie spice; taste and add more if need be. pour into crust** and spread evenly. bake in the oven for 15 minutes then reduce the temperature to 350°f and bake for another 45 minutes (may vary depending on ovens). let cool and serve your favorite way. **to make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350°f for about 5 minutes.