1 9-inch pastry shell
1/4 cup butter
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 8-oz. package cream cheese, softened
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Non-Dairy whipped topping
Bake pastry shell but DO NOT prick.
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;
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 minutes or until a knife inserted into the cream cheese layer comes out clean.
Cool on a wire rack.
To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice (optional--I did not).
Yield: 8 servings.
Not a NESTLÉ®-tested recipe.