While this is great anytime, there’s something about pumpkin and Succos that just seems to go together.

½ cup (4 ounces) tofutti cream cheese, softened

¼ cup sugar

1 cup tofutti sour cream

1 egg

2 tablespoons finely chopped crystallized ginger

3 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon nutmeg

2 cups sugar

4 eggs

1 (15 ounce) can pumpkin

1 cup oil

1/3 cup water

Preheat oven to 350 degrees.  Beat together the tofutti cream cheese and the ¼ cup sugar.  Add tofutti sour cream and egg and keep beating until well mixed.  Stir in the crystallized ginger and set aside.

Beat together the sugar, eggs, pumpkin, oil and water.  Reduce speed to low and add the dry ingredients.  Grease 2 9 x 5 x 3-inch pans.  Pour 1-1/2 cups of the pumpkin batter into each of the pans.  Spread half the tofutti cream cheese mixture over the bottom layer in each pan.  Top both with the remaining pumpkin batter, spreading evenly.  Bake for 60 to 70 minutes.

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!