No-Bake Pumpkin Cake

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3 (8-ounce) packages tofutti cream cheese

½ cup brown sugar

½ cup sugar

1 (15-ounce) can pumpkin

2 tablespoons nondairy creamer

1 teaspoon pumpkin pie spice

1 teaspoon vanilla

28 graham cracker sheets

Powdered sugar

Beat tofutti cream cheese with sugars until smooth and fluffy.  Beat in pumpkin, nondairy creamer, pumpkin pie spice and vanilla.  Lay out graham crackers to cover the bottom of a 9 x 9-inch pan (cut/break to fit).  Gently spread a quarter of the pumpkin mixture over the graham crackers.  Repeat three more times with a layer of graham crackers and another layer of a quarter of the pumpkin mixture.  Cover and chill overnight. Dust with powdered sugar and cut into squares.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!