Ingredients
1 pastry shell (9 inches)1/4 cup butter, cubed1/2 cup packed brown sugar4 medium tart apples, peeled and cut into 1/2-inch chunks1-1/2 teaspoons pumpkin pie spice, divided1 to 2 tablespoons all-purpose flour1/2 cup caramel ice cream topping1/2 cup chopped pecans1 package (8 ounces) cream cheese, softened1/4 cup sugar1 large egg1 tablespoon lemon juice1 teaspoon vanilla extractWhipped topping
Preparation
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a large skillet over medium heat, melt butter and brown sugar. Stir in apples and 1 teaspoon pumpkin pie spice; simmer for 12-15 minutes, stirring frequently, or until tender.
Stir in flour; cook and stir for 1 minute. Drizzle caramel topping over pastry shell; sprinkle with pecans. Spoon apple mixture over pecans; set aside.
In a large bowl, beat the cream cheese, sugar, egg, lemon juice and vanilla until smooth. Pour over apples. Bake at 350° for 35-45 minutes or until a knife inserted into the cream cheese layer comes out clean.
Cool on a wire rack. Chill thoroughly. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice.
