Pecan-Topped Carrot Pie

Ingredients

• 4 cups sliced fresh carrots
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon gruond cinnamon
• 1 dash salt
• 1 unbaked pastry shell (9 inches)
• 1 cup chopped pecans
• 1/2 cup packed brown sugar
• 3 tablespoons butter, melted

Directions

1. 1

   Add 1 inches of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9 to 11 minutes or until tender. Drain and cool.

2. 2

   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.

3. 3

   Bake at 375 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.