Bake pastry shell but do not prick, cool
In large skillet combine -
1/4 cup margarine
1/2 cup brown sugar
Melt over medium heat.
Stir in -
4 med tart apples (peeled and cut in 1/2 inch chunks)
1 tsp pumpkin pie spice
Simmer for 12-15 minutes till tender, stirring often
Stir in 1-2 T flour, cook and stir 1 minute.
Drizzle 1/2 cup caramel ice cream topping over pastry shell.
Sprinkle with 1/2 cup chopped pecan.
Spoon apple mixture over pecans and set aside.
In mixing bowl combine -
1 (8ounce) package cream cheese (softened)
1/4 cup sugar
1 egg
1 T lemon juice
1 tsp vanilla
Beat till smooth and pour over apples.
Bake at 350 degrees for 35-45 minutes till knife inserted in cream cheese comes out clean.
Cool on wire rack.
Chill thoroughly.
Serve with dollops of Cool Whip sprinkled with 1/2 tsp pumpkin pie spice.
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