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Pecan Topped Carrot Pie

Prep
Cook
Serves 6people
Ingredients
4
cups sliced fresh carrots
1
can (14 oz) sweetened condensed milk
2
eggs
1
tsp pumpkin pie spice
1/2
tsp ground cinnamon
dash of salt
1
unbaked pastry shell (9 inch)
1
cup pecans, chopped
1/2
cup brown sugar, packed
3
tbsp butter, melted
Directions
1.
Add 1-in of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool. Place the carrots, milk, eggs, pumpkin pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling. Bake at 375 degrees for 45-50 minutes or until a knife inserted near the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers. Makes 6-8 servings.

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