Directions:
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
- To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
- Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3198.76 Kcal (13393 kJ) | ||
| Calories from fat | 2199.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 244.44g | 376% | |
|---|---|---|---|
| Cholesterol | 459.01mg | 153% | |
| Sodium | 905.44mg | 38% | |
| Potassium | 3186.72mg | 68% | |
| Total Carbs | 248.26g | 83% | |
| Sugars | 164.09g | 656% | |
| Dietary Fiber | 38.16g | 153% | |
| Protein | 45.4g | 91% | |
| Vitamin C | 35.4mg | 59% | |
| Vitamin A | 5.7mg | 190% | |
| Iron | 11.5mg | 64% | |
| Calcium | 596.8mg | 60% | |
| Amount Per 100 g | |||
| Calories | 277.2 Kcal (1161 kJ) | ||
| Calories from fat | 190.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.18g | 376% | |
|---|---|---|---|
| Cholesterol | 39.78mg | 153% | |
| Sodium | 78.46mg | 38% | |
| Potassium | 276.16mg | 68% | |
| Total Carbs | 21.51g | 83% | |
| Sugars | 14.22g | 656% | |
| Dietary Fiber | 3.31g | 153% | |
| Protein | 3.93g | 91% | |
| Vitamin C | 3.1mg | 59% | |
| Vitamin A | 0.5mg | 190% | |
| Iron | 1mg | 64% | |
| Calcium | 51.7mg | 60% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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