Submitted by Beth Steindel

1 9″ Pastry shell
1/4 cup butter
1/2 cup Packed brown sugar
4 med. Tart apples, peeled and cut into 1/2 inch chunks
1-1/2 tsp. Pumpkin pie spice-divided
1 to 2 tbsp. All-purpose flour
1/2 cup Caramel ice cream topping
1/2 cup Chopped pecans
1 pkg.(8oz.) Cream cheese, softened
1/4 cup Sugar
1 Egg
1 tbsp. Lemon juice
1 tsp. Vanilla extract
Whipped topping

Bake pastry shell but do not prick. Cool. In a large skillet over medium heat, melt butter and brown sugar. Stir in apples and 1 tsp. pumpkin pie spice. Simmer for 12-15 min., stirring frequently or until tender.

Stir in flour. Cook and stir for 1 min. Drizzle caramel topping over pastry shell. Sprinkle with pecans. Spoon apple mixture over pecans and set aside. In a mixing bowl, combine cream cheese, sugar, egg, lemon juice and vanilla. Beat until smooth. Pour over apples.

Bake at 350′ for 35-45 min. or until a knife inserted into the cream cheese layer comes out clean. Cool on a wire rack. Chill completely. To serve, top with whipped topping. Sprinkle with remainder of pumpkin pie spice.

8 servings.