FILLING:

2	Tbsp.	Butter or margarine
1/2	Cup	Firmly packed brown sugar
4	medium	Apples, peeled, cored, thinly sliced (about 5 cups)
21		Caramels, unwrapped
1/4	cup	Half and half
1	8 oz. pkg.	Cream cheese, softened
1/2	cup	Firmly packed brown sugar
1/2	tsp.	Pumpkin pie spice
1	1/2 tsp.	Vanilla
1		Egg

1	(15 oz.)	Pillsbury Refrigerated Pie Crusts

1/2	cup	Milk chocolate chips, finely chopped
3/4	cup	Pecans, finely chopped

1	(8 oz.) container	Frozen whipped topping, thawed
1	Tsp.	Pumpkin pie spice

• In a large skillet over medium-high heat, melt butter and 1/2 cup of brown sugar, stirring constantly. Add apples; cook and stir 12 to 15 minutes or until apples are caramel in color and tender. Set aside. Drain, if necessary.
• In top of double boiler or in medium heavy saucepan over low heat, melt caramels half-and-half until mixture is smooth, stirring frequently. Keep warm.
• In small bowl, beat cream cheese and 1/2 cup brown sugar until light and fluffy. Add 1/2 teaspoon pumpkin pie spice, vanilla and egg. Beat until blended.
• Prepare pie crust according to package directions for one-crust filled pie using 10 inch deep-dish pie pan or 9-inch springform pan. (Refrigerate remaining crust for a later use).
• Heat oven to 375°. Fold half of caramel mixture into cream cheese mixture. Add apple mixture to remaining caramel mixture; mix well. Spoon apple caramel mixture into crust-line pan. In small bowl, combine topping ingredients; reserve 2 Tbsp. mixture. Sprinkle remaining topping over apple mixture. Top with caramel cream cheese mixture.

• Bake at 375° for 35 to 45 minutes or until deep golden brown and filling is set. Cool completely. Refrigerate 30 minutes or until cold. Fold 1 tsp. pumpkin pie spice into whipped topping. Pipe or spoon mixture onto pie; sprinkle with reserved 2 Tbsp. topping. Store in refrigerator.
• Serves 8 - 10

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