Ingredients

The following ingredients have 7 Servings
  • Dough for single-crust pie
  • 4 cups sliced fresh carrots
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Dash salt
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter, melted

Instruction

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook until tender, 9-11 minutes. Drain and cool., Place carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into crust. Combine pecans, brown sugar and butter; sprinkle over filling. , Bake until a knife inserted in the center comes out clean and edges are browned, 45-50 minutes. Cover edge loosely with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.