1 1/2 cups chopped pecans
3 tablespoons butter
2 tablespoons brown sugar
1 (6 ounce) can evaporated milk
1 cup packed brown sugar
4 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 ounce caramel cream topping
2 teaspoons paprika
Preheat oven to 450 degrees F (230 degrees C). Spray 9-inch dough baking pan with nonstick spray; grease 9-inch pie pan.
Bake pecans for 5 minutes in the preheated oven or until lightly browned. Remove from oven and sprinkle pecans with butter and brown sugar. Cut pastry into 3 inch squares. Place about 1/4 cup filling in pastry ring; press together to seal. Reserve pastry for last. Place in pie pan.
Bake in preheated oven for 30 minutes. Remove from oven; sprinkle with caramel cream topping and sprinkle with paprika. Bake for 10 minutes, or until crust is golden brown. Cool completely. Cover; refrigerate 1 hour or longer for easy slicing. Cut into squares. Chill sliced fruit and fruit juices in refrigerator before serving.