Directions:
- 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.
- 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 468.68 Kcal (1962 kJ) | ||
| Calories from fat | 316.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.18g | 54% | |
|---|---|---|---|
| Cholesterol | 53.57mg | 18% | |
| Sodium | 205.42mg | 9% | |
| Potassium | 394.64mg | 8% | |
| Total Carbs | 36.52g | 12% | |
| Sugars | 19.64g | 79% | |
| Dietary Fiber | 5.44g | 22% | |
| Protein | 6.83g | 14% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 2mg | 11% | |
| Calcium | 76.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 307.78 Kcal (1289 kJ) | ||
| Calories from fat | 207.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.1g | 54% | |
|---|---|---|---|
| Cholesterol | 35.18mg | 18% | |
| Sodium | 134.89mg | 9% | |
| Potassium | 259.15mg | 8% | |
| Total Carbs | 23.98g | 12% | |
| Sugars | 12.9g | 79% | |
| Dietary Fiber | 3.57g | 22% | |
| Protein | 4.48g | 14% | |
| Vitamin C | 2.8mg | 7% | |
| Vitamin A | 0.5mg | 23% | |
| Iron | 1.3mg | 11% | |
| Calcium | 50.4mg | 8% | |
* 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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