In medium bowl, beat cream cheese and pumpkin pie mix with electric mixer on medium-high speed until blended. In small bowl, stir gelatin into hot water, stirring until dissolved. Add to cream cheese mixture; beat until combined. Add vanilla and yogurt; beat until thoroughly combined. Spoon 2 tablespoons filling into each cup. Sprinkle with pumpkin pie spice. Refrigerate about 4 hours or until set.