Caramel Apple Cream Pie

• 1 pastry shell (9 inches)
• 1/4 cup butter, cubed
• 1/2 cup packed brown sugar
• 4 medium tart apples, peeled and cut into 1/2-inch chunks
• 1-1/2 teaspoons pumpkin pie spice, divided
• 1 to 2 tablespoons all-purpose flour
• 1/2 cup caramel ice cream topping
• 1/2 cup chopped pecans
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 large egg
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Whipped topping

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. 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.
3. 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.
4. In a large bowl, beat the cream cheese, sugar, egg, lemon juice and vanilla until smooth. Pour over apples. Bake at 350u0b0 for 35-45 minutes or until a knife inserted into the cream cheese layer comes out clean.
5. Cool on a wire rack. Chill thoroughly. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice.

pastry shell, butter, brown sugar, tart apples, pumpkin pie spice, flour, caramel ice cream topping, pecans, cream cheese, sugar, egg, lemon juice, vanilla, topping

Taken from www.tasteofhome.com/recipes/caramel-apple-cream-pie/ (may not work)