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Categories:Viewed: 89 - Published at: 6 years ago
Ingredients
- 2 (16 oz.) cans diced carrots, drained
- 2 beaten eggs
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp. pumpkin pie spice
- 1/8 tsp. salt
- 1 (9-inch) unbaked pie shell
- 1/2 c. firmly packed brown sugar
- 1/4 c. butter or margarine, melted
- 1 c. chopped pecans
Method
- Puree carrots in a blender or food processor until smooth. Carrots should measure 2 cups.
- Set aside.
- Combine eggs, sweetened condensed milk, pumpkin spice and salt.
- Add carrots and mix well. Pour mixture into unbaked pie shell.
- To make a topping, combine the last 3 ingredients and mix well.
- Sprinkle evenly over pie. Cover the crust of pie with foil to prevent overbrowning and bake at 375° for 20 to 25 minutes.
- Remove foil.
- Continue to bake for 20 to 25 more minutes or until knife inserted in center comes out clean.
- Makes 8 servings.
