For glaze: In a small saucepan, combine apple jelly, chives, lemon juice, pumpkin pie spice and cayenne pepper. Heat and stir over medium heat until bubbly. Remove from heat; set aside to cool slightly.

For apples: Core apples and cut crosswise into 1/4-inch-thick rings. Toss apple slices with glaze. Set aside.

For a charcoal grill: Grill apple slices on the lightly greased rack of an uncovered grill directly over medium coals for 5 to 6 minutes or until tender, turning once. (For gas grill: Preheat grill. Reduce heat to medium. Place apple slices on lightly greased grill rack over heat. Cover and grill as above.)

Place bagels, cut side down, next to apple slices the last 2 minutes of grilling or until toasted.

To serve, spread desired amount of the Pumpkin Cream Cheese on the toasted sides of each bagel. Sprinkle with pecans or walnuts and top with the apple slices. Makes 8 servings.

Before leaving home, place apples and glaze in a storage container with tight-fitting lid. Or, place apple slices with glaze on the unheated rack of a broiler pan and broil 4 to 5 inches from heat for 5 to 6 minutes or until lightly browned and just tender. Apple slices can then be wrapped in foil to tote. Bagel halves can be toasted in a toaster or by placing cut side up on the rack of a broiler pan and broiling 1 to 2 minutes or until lightly toasted. Place bagel halves in a covered storage container to tote.

In a medium bowl, beat one 8-ounce package cream cheese, softened; 1/2 cup canned pumpkin; 2 tablespoons sugar; and 1/2 teaspoon pumpkin pie spice or ground cinnamon with an electric mixer until smooth. Cover and chill for 2 to 24 hours. Makes about 1 1/2 cups spread.