Creamy Pumpkin Cheese Pie

• 1 env. KNOX Unflavored Gelatine
• 1/2 cup cold water
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 can (16 oz.) pumpkin
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tsp. ground cinnamon
• 1 tsp. vanilla
• 1/8 tsp. ground cloves
• 1 cup whipping cream, divided
• 1 ready-to-use refrigerated pie crust (9 inch), baked, cooled
• 8 PLANTERS Pecan Halves

1. Sprinkle gelatine over cold water in small saucepan; let stand 1 min.
2. Cook on low heat 2 min.
3. or until gelatine is completely dissolved, stirring constantly.
4. Set aside.
5. Beat cream cheese in large bowl with mixer until creamy.
6. Add pumpkin, sugars, cinnamon, vanilla and cloves; beat until blended.
7. Add gelatine; mix well.
8. Refrigerate 30 min.
9. or until mixture is thick enough to mound.
10. Pour 1/2 cup whipping cream into small bowl.
11. Beat with mixer on high speed until soft peaks form.
12. Add to pumpkin mixture; stir gently until blended.
13. Spoon into crust.
14. Refrigerate 3 hours or until firm.
15. Beat remaining whipped cream.
16. Spoon over pie just before serving; top with nuts.

unflavored gelatine, cold water, philadelphia cream cheese, pumpkin, granulated sugar, brown sugar, ground cinnamon, vanilla, ground cloves, whipping cream, ready, halves

Taken from www.kraftrecipes.com/recipes/creamy-pumpkin-cheese-pie-55230.aspx (may not work)