How to make it

  • Add 1 inch of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 10 minutes or until tender. 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 pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling.
  • Bake at 375F for 50 minutes or until a knife inserted near the center comes out clean and the 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.

People Who Like This Dish 2
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    " It was excellent "
    diannehocut ate it and said...
    What a great way to get your carrots in! 5up

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