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Creamy Pumpkin Cheese Pie

Creamy Pumpkin Cheese Pie recipe
photo by:kraft
Part pumpkin pie, part cheesecake and all delicious, this is the dessert to serve when you want compliments—and lots of 'em.
time
prep:
20 min
total:
3 hr 55 min
servings
total:
8 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this easy-to-make dessert on special occasions.
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