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Ingredientes
- 1 x Nine inch pastry shell
- 1/4 c. Butter or possibly margarine
- 4 med Tart apples, peeled, cut into 1/2 " chunks
- 1 1/2 tsp Pumpkin pie spice, divided
- 1 Tbsp. All-purpose flour, (up to 2)
- 1/2 c. Caramel ice cream topping
- 1/2 c. Minced pecans
- 1 pkt (8 ounce) cream cheese, softened
- 1/4 c. Sugar
- 1 x Egg
- 1 Tbsp. Lemon juice
- 1 tsp Vanilla Whipped topping
Direcciones
- Bake pastry shell, but don't prick. Cold. In a large skillet over Medium heat, heat butter and brown sugar. Stir in apples and 1 teaspoon pumpkin pie spice; simmer for 12-15 min, stirring frequently or possibly till tender. Stir in flour; cook and stir for 1 minute. Drizzl caramel topping over pastry shell; sprinkle with pecans. Spoon apple mix over pecans; set aside. In a mixing bowl combine cream cheese, sugar, egg, lemon juice and vanilla; beat till smooth. Pour over apples. Bake at 350 F. for 35-45 min or possibly till a knife inserted into the cream cheese layer comes out clean. Cold on a wire rack. Refrigeratethoroughly. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice.
- Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 8 servings | |
| Calories 276 | |
| Calories from Fat 176 | 64% |
| Total Fat 20.12g | 25% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 169mg | 7% |
| Potassium 168mg | 5% |
| Total Carbs 22.06g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 16.04g | 11% |
| Protein 3.92g | 6% |
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