Mix butter and cream cheese together until softened. Work in flour to form a soft dough. Refrigerate, if necessary, until dough can be rolled out on a lightly floured surface.

Press into a greased 9-inch pie plate.

In a medium mixing bowl, beat eggs, sugar, and corn syrup. Add butter, pecans, vanilla, and pumpkin pie spice.

Pour into unbaked pie crust.

Bake at 350 degrees 50 minutes or until set.*Cover edges of crust with foil as necessary to prevent over-browning.

Cool before slicing.

Top with cheesecake topping and salted caramel sauce as desired.

Combine all ingredients in a small mixing bowl and blend until smooth.

In a medium saucepan combine brown sugar and corn starch.

Stir in water, half and half, and corn syrup.

Cook and stir until bubbly; cook and stir 2-4 more minutes or until mixture begins to thicken slightly and darken in color.

Remove from heat; stir in butter, vanilla, and salt.