 |
Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
Ingredients:
4 cups sliced fresh carrots |
1 (14 ounce) can sweetened condensed milk |
2 eggs |
1 teaspoon pumpkin pie spice |
1/2 teaspoon ground 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. 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. 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. 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.
|
|