unbaked crust for 10 inch or deep dish pie
Filling

2 tablespoons butter
1/2 cup brown sugar
4 medium apples, peeled, cored, sliced thinly (5 cups)
21 caramels, unwrapped
1/4 cup half-and-half
8 ounces softened cream cheese
1/2 cup brown sugar
1/2 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1 egg
Topping
1/2 cup milk chocolate chips, finely chopped
3/4 cup finely chopped pecans
Garnish
8 ounces frozen whipped topping, thawed
1 teaspoon pumpkin pie spice

Heat oven to 375°F. Press pie crust into 10 inch deep dish pie plate or 9 inch springform pan. In large skillet over medium-high heat, melt butter and brown sugar, stirring constantly. Add apples and cook and stir 12-15 minutes till caramel colored and tender. Drain if necessary and set aside. Melt caramels with half-and-half over low heat, stirring till smooth. Keep warm. Beat cream cheese, sugar and spice together till mostly smooth. Add vanilla and egg and beat just till blended. Fold half of caramel mixture into chream cheese mixture. Add apple mixture to remaining caramel mixture and mix well. Spoon apple mixture into crust. Combine topping ingredients and reserve 2 tablespoons. Sprinkle remaining topping over apple mixture. Spoon cream cheese mixture over this layer. Bake 35-45 minutes till deep golden brown and set. Cool completely. Chill 30 minutes till cold. Fold pie spice into whipped topping. Dollop onto servings and sprinkle with reserved topping.