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Double Layered Pumpkin Pie

Double Layered Pumpkin Pie

Double Layer Pumpkin Pie

4 Ounces Cream Cheese, softened

1 Tablespoon milk or half and half

1 Tablespoon Sugar (or Splenda)

1 1/2 Cups Cool Whip (lite)

Mix together and spread over the bottom of graham cracker pie crust.


1 Cup milk or half and half

2 Packages Instant Vanilla Pudding mix

1- 16 Ounce can pumpkin

1 Teaspoon cinnamon

1/2 Teaspoon ginger

1/4 Teaspoon cloves

Spread pumpkin mixture over cream cheese layer.  Refrigerate pie. 


Tip:  Top pumpkin pie with whipped cream and your favorite nuts! 


This is a pumpkin pie recipe of  an "upper classman" from Springfield High School, Darla Tobey!   Not only is Darla a great cook, she is a talented artist as well.  You will enjoy visiting her website which she refers to as her back porch studio!  Get ideas for updating your kitchen from the photos of her hand-painted kitchen makeover!   Be sure to ask her about her hand-painted art work. She has wonderful gift ideas!



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