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
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
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