CREAM CHEESE PUMPKIN PIE

Cream Cheese Pumpkin Pie image

Don't choose between pumpkin pie and cheesecake-our Cream Cheese Pumpkin Pie combines both in an unbeatable treat. Serve this Cream Cheese Pumpkin Pie after your Thanksgiving feast, or anytime you want compliments on your pie making abilities.

Provided by My Food and Family

Time 3h50m

Yield 8 servings

Number Of Ingredients 12

Ingredients

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 pecan halves

Steps:

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.

Nutrition Facts : Calories 420, Fat 29 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 65 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g