In a medium bowl, beat the softened cream cheese until smooth. Fold in Cool Whip and sugar-free powdered sugar until light and fluffy. Spread into the bottom of a serving dish.

In a skillet, melt the butter over medium-high heat. Add Truvia brown sugar, maple syrup, chopped pecans, vanilla, cinnamon, and salt. Bring the mixture to a gentle boil and stir until everything is melted and bubbling, about 4–5 minutes.

Remove from heat and let the mixture cool for 10–15 minutes — it should thicken slightly.

Pour the gooey pecan pie filling over the cream cheese mixture and spread evenly.

Serve with apple wedges, pretzels, or your favorite dippers.