Creamy Pumpkin Cheese Pie

Ingredients

• 0.3 cup brown sugar packed
• 16 oz pumpkin canned
• 8 oz philadelphia cream cheese softened
• 1  env. knox gelatine unflavored
• 0.5 cup granulated sugar 
• 1 tsp ground cinnamon 
• 0.1 tsp ground cloves 
• 8  planters pecan halves 
• 1 9-inch ready-to-use pie crust refrigerated cooled ()
• 1 tsp vanilla 
• 0.5 cup water cold
• 1 cup whipping cream divided

Equipment

• bowl
• sauce pan
• blender

Directions

1. 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.
2. Beat cream cheese in large bowl with mixer until creamy.
3. Add pumpkin, sugars, cinnamon, vanilla and cloves; beat until blended.
4. Add gelatine; mix well. Refrigerate 30 min. or until mixture is thick enough to mound.
5. Pour 1/2 cup whipping cream into small bowl. Beat with mixer on high speed until soft peaks form.
6. 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.