INGREDIENTS:

• 1 Nine inch pastry shell
• 1 pk (8 oz)
• 1/4 cup Butter or margarine
• 1/4 cup Sugar
• 4 Tart apple’s; peeled and sliceded
• 1 Egg
• 1 1/2 tbsp Pumpkin pie spice
• 1 tbsp Lemon juice
• 1 tbsp All-purpose flour(up to 2)
• 1 tsp Vanilla
• 1/2 cup Caramel ice cream topping
• Whipped topping
• 1/2 cup Chopped pecans

PREPARATION:

1. Bake pastry shell for 10 – 15 minutes until firm, but do not prick. Cool.
2. 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 minutes, stirring frequently or until tender. Stir in flour; cook and stir for 1 minute.
3. Drizzle caramel topping over pastry shell; sprinkle with pecans. Spoon apple mixture over pecans; set aside.
4. In a mixing bowl combine cream cheese, sugar, egg, lemon juice and vanilla; beat until smooth. Pour over apples.
5. Bake at 350 degrees farenheit for 35-45 minutes or until a knife inserted into the cream cheese layer comes out clean.
6. Cool on a wire rack. Chill thoroughly.

Serve by topping with dollops of whipped topping and sprinkle with remaining pumpkin pie spice. Yield: 8 servings.

Hope you enjoyed this recipe, leave a comment if you liked this recipe or have anything to add to it!