Preheat oven to 350°F (175°C).

Bake pastry shell until lightly golden. Cool completely.

In a large skillet, melt butter over medium heat.

Add brown sugar and stir until dissolved.

Add peeled and chopped apples and pumpkin pie spice.

Simmer for 12-15 minutes, stirring frequently, until apples are tender.

Stir in flour and cook for 1 minute.

Drizzle caramel topping over the cooled pastry shell.

Sprinkle chopped pecans over the caramel.

Spoon the apple mixture over the pecans.

In a mixing bowl, combine softened cream cheese, sugar, egg, lemon juice, and vanilla extract.

Beat until smooth and creamy.

Pour the cream cheese mixture over the apple mixture.

Bake for 35-45 minutes, or until a knife inserted into the cream cheese layer comes out clean.

Cool completely on a wire rack.

Chill thoroughly before serving.

Top with whipped topping and sprinkle with remaining pumpkin pie spice before serving.