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
- Sprinkle gelatine over cold water in small saucepan; let stand 1 min.
- Cook on low heat 2 min.
- or until gelatine is completely dissolved, stirring constantly.
- Set aside.
- Beat cream cheese in large bowl with mixer until creamy.
- Add pumpkin, sugars, cinnamon, vanilla and cloves; beat until blended.
- Add gelatine; mix well.
- Refrigerate 30 min.
- or until mixture is thick enough to mound.
- Pour 1/2 cup whipping cream into small bowl.
- Beat with mixer on high speed until soft peaks form.
- Add to pumpkin mixture; stir gently until blended.
- Spoon into crust.
- Refrigerate 3 hours or until firm.
- Beat remaining whipped cream.
- 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)