1 refrigerated pie crust(from 15 ounce package)
1/2 c milk chocolate chips, finely chopped
3/4 c pecans, finely chopped
1 tsp pumpkin pie spice
1(8oz) Cool Whip, thawed
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.
Heat oven to 375º F.
Fold half of caramel mixture into cream cheese mixture.
Add apple mixture to remaining caramel mixture; mix well.
Spoon apple caramel mixture into crust-lined pan.
In small bowl, combine topping ingredients; reserve 2 Tablespoons mixture.
Sprinkle remaining topping over apple mixture.
Top with caramel cream cheese mixture.
Bake for 35-45 minutes or until deep golden brown and filling is set.
Refrigerate 30 minutes or until cold.
Fold 1 teaspoon pumpkin pie spice into whipped topping.
Pipe or spoon mixture onto pie, sprinkle with 2 Tablespoon reserved topping.
Store in refrigerator.